Spanish-Style Hot Chocolate

Spanish-Style Hot Chocolate ? Thinner to Winner

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The first time I made Spanish-Style hot chocolate, I made the mistake of using an authentic recipe, and didn?t love the experience. If I?d been craving some type of warm, drinkable chocolate pudding, it would have been amazing, but when I want to savor and sip a cup of ?hot chocolate,? I don?t want to have to work that hard to swallow.

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So, I cut down on the cornstarch, and used a little less chocolate, and eventually came up with what I think is a perfect formula. This is just thick enough to be decadent, and intensely chocolaty without being overwhelming. Your results may vary. You might enjoy yours thicker, or thinner, so experimentation is always welcomed. If you do want to use this as a dip for churros or toasted bread, then simply double the starch, and up the chocolate to taste.

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I love dark, bittersweet chocolate for this, but I know that?s not everyone?s thing, so obviously use what you like. But, just be sure to reduce the sugar accordingly, otherwise it?s easy to make this too sweet. Lastly, be sure to serve this piping hot the second the chocolate melts in, and in warm cups, if at all possible. If you?re a chocolate lover, this is a very special treat, and I really do hope you give it a try soon. Enjoy!