CHOCOLATE CALIENTE DE ESPANIA
This hot chocolate is one of those fond memories from childhood. In Spain, this drink is often sold at breakfast time with churros. Home versions are eaten with toasty bread. The consistency is thicker than other hot chocolate drinks. It should stick to the spoon, but not be as heavy as a pudding.
Provided by Theresa K
Categories Hot Drinks
Time 45m
Number Of Ingredients 3
Steps:
- 1. The chocolate needs to be broken down. It can be shaved by hand or a quick couple of pulses in the food processor or blender. Pieces should not be much bigger than a grain of rice. This is so melting will be smooth and not scorched nor seized up.
- 2. Pour milk, sugar, and add chocolate to a heavy pan. Heat over medium stirring constantly to keep from burning. Once chocolate starts to bubble, turn down heat and let simmer. Cover 15 minutes.
- 3. Check consistency. Chocolate should stick to the spoon but still pour. If too thick, add more milk and heat to a boil while stirring. If too thin, turn up heat and stir until desired thickness is achieved. Some people will also add cornstarch at this phase if too thin.
CHOCOLATE CALIENTE - SPANISH HOT CHOCOLATE TOO
Rich and delicious, for the strong at heart chocolate lover. Serve with churros or magdelenas. I have also posted a version made with milk chocolate in place of the unsweetened and sugar. Serving size depends on how much chocolate you can handle.
Provided by momaphet
Categories Beverages
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Pour the milk into a medium saucepan and add the cornstarch. Whisk to dissolve the cornstarch. Once the cornstarch is dissolved, heat the milk on medium heat just until it boils, then remove from heat.
- Add the chocolate and sugar immediately and begin stirring until the chocolate is completely melted and sugar is disolved. If the milk cools off too fast, place the pan back on the stove on low heat to melt the chocolate.
- Place the pan back on the stove on medium low heat, stirring slowly, but constantly. (Do not cook the mixture over high heat because it may cause lumping.) Taste the chocolate for sweetness and add more sugar if necessary. The mixture should thicken quickly. As soon as you see it thicken, remove the pan from the heat so the cornstarch will not thin. Ladle immediately into cups and serve piping hot.
- Note: Be sure to use a clean spoon every time you taste the chocolate. Enzymes from your mouth can cause a thickened cornstarch mixture to thin.
Nutrition Facts : Calories 162.6, Fat 10, SaturatedFat 6.1, Cholesterol 8, Sodium 35.3, Carbohydrate 19.1, Fiber 2.4, Sugar 15.4, Protein 4.4
CHOCOLATE CALIENTE - SPANISH HOT CHOCOLATE
This is super rich and thick, perfect with churros or Magdelenas. The serving size is approximate, depending on your sweet tooth. I have also posted a version made with unsweetened chocolate and sugar.
Provided by momaphet
Categories Beverages
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Pour the milk into a medium saucepan and add the cornstarch. Whisk to dissolve the cornstarch. Once the cornstarch is dissolved, heat the milk on medium heat just until it boils, then remove from heat.
- Add the chocolate immediately and begin stirring until the chocolate is completely melted. If the milk cools off too fast, place the pan back on the stove on low heat to melt the chocolate.
- Place the pan back on the stove on medium low heat, stirring slowly, but constantly. (Do not cook the mixture over high heat because it may cause lumping.) Taste the chocolate for sweetness and add more sugar if necessary. The mixture should thicken quickly. As soon as you see it thicken, remove the pan from the heat so the cornstarch will not thin. Ladle immediately into cups and serve piping hot.
- Note: Be sure to use a clean spoon every time you taste the chocolate. Enzymes from your mouth can cause a thickened cornstarch mixture to thin.
CHOCOLATE CALIENTE
Enjoy this indulgent hot chocolate on cold days. Thick and smooth, it's flavoured with cinnamon, vanilla, orange and lemon peel and topped with whipped cream
Provided by Vuyelo Ndlovu
Categories Drink
Time 18m
Number Of Ingredients 8
Steps:
- Pour the milk into a saucepan with the cinnamon sticks, citrus peels and vanilla. Bring to the boil over a medium heat and boil for 8-10 mins to infuse the milk.
- Strain the milk through a sieve into a jug. Discard the aromatics and leave the infused milk to cool, then pour into a clean pan with the cocoa and cornmeal. Bring to a simmer over a low heat, whisking now and then until thick and smooth. Divide between mugs and top with whipped cream.
Nutrition Facts : Calories 322 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium
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