Tuesday, July 26, 2011


I am extremely biased having a strong connection with Spain that is why i believe this hot chocolate is the best of all hot chocolates i have ever tried. If you go to Madrid, Barcelona into a PANADERIA ( bread shop) feel free to ask for hot chocolate and if you are lucky enough get it with churros or along side a nice crusty ham and cheese sandwich it will be an outstanding breakfast or why not? a good afternoon snack. Spaniards have really late dinners. I came up with this version and also the White hot chocolate which has become a favorite. ENJOY!

4 cups of whole milk ( or you can use 2 cups of half and half and 2 cups of whole milk)
1 can condensed milk ( add another half can if you wanted sweeter)
1 teaspoon GOOD vanilla extract
1 teaspoon corn starch

8 ounces of good semi sweet or unsweetened dark chocolate ( i like ghirardelli or Lindt try use one that has at least 70 percent cacao content).
whip cream for topping (optional).

Same as above just use good white chocolate.
1 teaspoon of nutmeg
sprinkle with a little cinnamon ( optional)

dilute the corn start in 2-3 tablespoons of water set aside. Heat the milk on medium stirring constantly with a whisk add the vanilla extract and the condensed milk. Add the corn starch and keep stirring break the chocolate and add to milk content a little at a time until completely dissolved ( if using unsweetened chocolate check for sweetness) when the hot chocolate is nice and thick SERVE HOT.  ( serves 4-6 people).

NOTE: you can save remainder for another night keep refrigerate for up to 2 days.

No comments:

Post a Comment