Spanish Thick Hot Chocolate |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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Hot chocolate first came to Spain by means of religious orders at the beginning of the Conquest. Spanish chocolate(Chocolate a la espanola) is thick and served throughout Spain. Adapted from . Ingredients:
10 -12 ounces semisweet chocolate, grated (or use semisweet chocolate chips) |
2 1/4 cups milk |
1/2-1 teaspoon cornstarch, dissolved in a little cold water |
1/2 teaspoon instant coffee (optional) |
Directions:
1. Heat the grated chocolate and the milk in a saucepan.
2. Mix in the instant coffee if using.
3. Stir to completely mix and make sure the chocolate is melted.
4. When it comes to a boil, add the dissolved cornstarch.
5. Bring back to a boil 3 times, whisking vigorously and removing from the heat each time it starts to bubble to prevent the mixture from boiling over.
6. Ladle into cups from a suitable height to make it nice and frothy.
7. Serve immediately and enjoy!
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