An easy sweet, thick Spanish hot chocolate made with bittersweet dark chocolate and whole milk. Best served with churros.
As I mentioned in my homemade churros post, Miamians love celebrating “chilly” weather with hot, freshly fried churros and deliciously thick, hot chocolate. It’s become a fun tradition here even though, we won’t leave our homes if the weather drops below 60ºF. Ha!
This hot chocolate recipe is not your regular hot chocolate. It’s rich and thick, not exactly like a chocolate pudding but almost. To be honest, it doesn’t even have to be cold outside for you to enjoy this treat.
Let me show you how to make it!
Ingredients you’ll need
- Whole milk. I highly recommend you use whole milk over any other milk or water for this recipe. Whole milk is super creamy and extra flavorful. The perfect base for this thick hot chocolate.
- High-quality dark chocolate. Personally, I LOVE love love this Chocolate Menier. It’s what my mom would use when she would make chocolate caliente for us as kids. It’s a thick chocolate bar that’s super sweet and very rich. Trust me, you won’t be able to bite into it. If you can’t find this chocolate bar in your area, I recommend high-quality dark chocolate with a high percentage of cocoa. You can always sweeten the hot chocolate with sugar later, if necessary, but don’t skimp on quality here!
- Cornstarch. I know it sounds weird to add cornstarch to your milk but this is the secret to thick, hot chocolate. Cornstarch is a thickener and I promise you won’t be able to taste it. You can use arrowroot powder too.
- Sugar. Not a need but a want if you’d like to sweeten your hot chocolate.
How To Make Spanish Hot Chocolate
- Grate the chocolate. Yep. Go grab your cheese grater because this is how your chocolate will melt evenly into the whole milk. Especially, if you use the Chocolate Menier that I recommended above. It’s so thick, you WANT to grate this or you’ll be waiting for years for it to melt. My mom would shave the chocolate bar into the milk but I prefer to grate it.
- Add the cornstarch to the warm whole milk. In a saucepan, add the milk and heat over medium-low heat. Whisk in the cornstarch to the warm milk until it has dissolved. It helps to dissolve faster when the milk is warmed up.
- Add the grated chocolate. Add the grated chocolate into the saucepan, while stirring, until the chocolate has completely melted. Add the sugar, if using, and continue stirring until the hot chocolate has thicken, about 5 minutes. It will smell so good!
- BONUS: Make churros! These two things go hand in hand in my world so might as well make yourself a batch of homemade churros for dipping into this thick hot chocolate.
That’s all folks! Can’t wait for you to make it!
You may also like:
- Easy Homemade Churros
- How To Make Cuban Coffee (Café Cubano)
- Guava Cake Bars (Cuban Masa Real de Guayaba)
- 2 cups whole milk
- 1 tablespoon cornstarch, or arrowroot powder
- 6 ounces bittersweet dark chocolate, grated (I use the Chocolat-Menier bar)
- 1 tablespoon granulated sugar, or more to taste
- Homemade Churros
- In a saucepan, add the milk and heat over medium-low heat. Whisk in the cornstarch to the warm milk until it has dissolved.
- Add the chocolate, while stirring, until the chocolate has completely melted. Add the sugar and continue stirring until the hot chocolate has thickened about 5 minutes.
- Serve the hot chocolate with homemade churros. Enjoy!