Spanish Hot Chocolate

Spanish Hot Chocolate

Like I mentioned in my last post, my life is kind of up in the air right now. There’s the fact that we don’t know where we’re living in the fall. I’m also not used to not getting a regular paycheck…

It’s not like I can sit around feeling bad for myself. After all, I did quit my job. This stress – that I’m trying to convince myself is good stress – is something I put on myself.

I’m working on getting my little catering business running and planning on starting chemistry class in the summer. I’m hoping to at least partially support myself with catering while in school, but we will see.

Let’s just say that, while I know deep down I needed to do what I did, this new phase of my life has been full of ups and downs. I’m officially out of my comfort zone.

Spanish Hot Chocolate

I was feeling particularly stressed one rainy day last week and needed something comforting. Spanish hot chocolate.

My parents lived in Spain for a long time before having me and took me back a couple of times when I was young. To this day, one of my best food memories from those trips is churros with hot chocolate. That combination was little hard to come by outside of Spain back then, so I used to make just the hot chocolate at home.

From what I can remember, I used a combination of bar chocolate and milk thickened with a cornstarch slurry. The cornstarch addition might sound odd, but don’t knock it until you try it! It’s undetectable when whisked in properly and gives it a thick, indulgent texture without having to add cream.

I went back to one of the chocolate and churros places that I remember as a kid during our latest trip and actually found the chocolate a little too sweet for my taste buds. In my latest version, I used a 71% rich dark chocolate and went without any additional sweetener. (You could certainly add sugar – I’m probably weird in liking my sweets not too sweet.)

I veered from tradition a little and used a pinch of salt to bring out the chocolate flavor, and almond milk instead of regular. Not only is almond milk great nutritionally, I love its nutty flavor when paired with chocolate.

Spanish Hot Chocolate

The result was basically liquid chocolate. It would be perfect for dunking…or you could just “drink” it with a spoon like I did. It had a serious calming effect and was the perfect winter treat.

Spanish Hot Chocolate

Yield: 2-3 servings

Spanish Hot Chocolate


  • 2 cups unsweetened almond milk
  • 1/2 teaspoon cornstarch
  • 3 1/2 ounces dark chocolate (I used Valrhona Le Noir Amer 71% - a great bargain at Trader Joe's)
  • Pinch of salt
  • Sugar (optional)


  • Place a half cup of the milk in small bowl and whisk in the cornstarch. Set aside.
  • Heat the remaining milk in a small saucepan over medium low/medium heat. Add the chocolate and whisk until melted. Add the cornstarch and milk mixture and stir for a few minutes, or until the hot chocolate has thickened.
  • Add a small pinch of salt. At this point, taste the hot chocolate and add sugar if desired.

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