Classic Spanish Hot Chocolate Drink Recipe #49014
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.
by Jangomango
8 min | 2 min prep
SERVES 2 -4
- 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)
- Combine all ingredients in a heavy medium saucepan.
- Stir over low heat until chocolate melts.
- Increase heat and bring just to boil, stirring often.
- Remove from heat and whisk until frothy.
- Return to heat and bring just to boil again.
- Remove from heat and whisk until frothy.
- Repeat until it is nice and thick.
- Pour hot chocolate into mugs.
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5 stars