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Nutrition Facts
Serving Size 1 (301g) Recipe makes 2 servings The following items or measurements are not included below: 2 slices orange rind
Calories 156
Calories from Fat 80		(51%)
Amount Per Serving		%DV
	Total Fat 8.9g	13%
	Saturated Fat 5.6g	27%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 34mg		11%
Sodium 119mg		4%
Potassium 368mg		10%
Total Carbohydrate 11.3g		3%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 8.0g		16%
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Classic Spanish Hot Chocolate Drink

Recipe #49014 | 8 min | 2 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Jangomango
Dec 17, 2002

This is so simple but astonishingly delicious. It is just chocolate and milk. The secret to making a creamy, rich, frothy chocolate drink is all in the technique. You just heat it, whisk it, heat it, whisk it etc until it's the thickness you want. And it can get VERY thick. In Spain, this is often breakfast, along with churros. Traditionally, a wooden hand mill called a molinillo was used to whisk it, but a wire whisk or hand held electic whisk works just as well.

SERVES 2 -4 (change servings and units)

Ingredients

2 cups milk
4 ounces bittersweet chocolate or semisweet chocolate (not unsweetened or ordinary chocolate)
1/2 teaspoon instant coffee powder (optional)
1/8 teaspoon ground nutmeg (optional)
2 slices orange rind or mandarin orange rind, 1 inch strips (optional)

Directions

1
Combine all ingredients in a heavy medium saucepan.
2
Stir over low heat until chocolate melts.
3
Increase heat and bring just to boil, stirring often.
4
Remove from heat and whisk until frothy.
5
Return to heat and bring just to boil again.
6
Remove from heat and whisk until frothy.
7
Repeat until it is nice and thick.
8
Pour hot chocolate into mugs.

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Featured Reviews for This Recipe

From: Studentchef

On Jan 14, 2009

This is so good!!!!!!!!!! I used Gheridelli's semisweet chocolate, and added the coffeed powder, nutmeg and mandering orange rind. I'm very happy to add all those things because boy, did they ever add flavour!

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From: herbs and spices

On Jan 1, 2008

It's a tradition in our country to have hot chocolate (tablets) during new year's eve, and I was plannning to make a very good one for my husband using the chocolates I had on hand. I blended semi-sweet, bittersweet chocolates and used unsweetened chocolate in lieu of the coffee, and my husband was very impressed! For those who really love to drink thick hot chocolate the classic/traditional way, the molinillo is something you should really try. In our country, this is called chocolate (pronounced cho-ko-la-te) de baterol.

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From: P4

On Jan 17, 2003

My small, 21 month old son says it best about this drink - "Ummmm, numa-numa!!!!" with a huge grin on his face and a chocolate mustache, then looking greedily at the cup. If you picture this scene in your head, you will know what this family thinks of this drink. It is numa-numa - absolutely delicious, and very easy to make, and very impressive, and I can't think of a single thing that would improve it. After making it twice, though, once with whole milk and once with 1%, I can say that while it is delicious either way, the whole milk makes a much richer, more "numa" drink. Also, I used instant espresso powder instead of coffee powder because that was all we had. Delicious, LLBunny - really really delicious. BTW - I tried making this recipe substituting white chocolate for the bittersweet - it's DELICIOUS! Give that variation a try, too.

5 people found this review helpful

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From: HeatherFeather

On Apr 19, 2003

This is very tasty and rich. I first tired using a wire whisk and found it very bothersome to keep whisking away, boiling, whisking, etc. Then I tried this with an electric frother whisk and it was a much more pleasant experience- if you have one,that is definitely the best way to go here. I used a bar of bitterwseet Lindt chocolate in this, which worked very nicely.

3 people found this review helpful

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