This cocoa is not for the faint of heart.  It is real chocolate, it is thick, it is rich, and it is amazing.  Amazing in a new and exciting way.  I had to get my head about the fact that I was not going to be drinking chocolate and sugar-flavored water with crunchy mini marshmallows… I was going to be experiencing a really authentic and decadent flavor. Try my Best Hot Chocolate, too!

Spanish Hot Cocoa~ a decadent experience!
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Spanish Hot Chocolate

The cocoa itself is quite remarkable with its rich velvety texture. I’m told that in Spain (I’ve never been) you can enjoy a dreamy thick rich chocolate Caliente. It is made to be thick, perfect for dipping, and to be enjoyed in small amounts. I filled my cup to the top, but traditionally, you might prefer an espresso cup. 

I also went and added some marshmallows and whipped cream because I am a sugar addict and marshmallows make me happy. If you love hot cocoa, I also have a Big Batch of Hot Cocoa Mix you will love to have around for multiple servings.

Spanish Hot Cocoa~ a decadent experience!

It can be hard to show the texture of a drink, but I think you can actually see just how thick this hot chocolate is. So smooth, so creamy, so unlike a traditional American hot chocolate. It will be a shock the first time you try it, but it is definitely worth trying! And if you have been to Spain, you just might be transported back to that magical time!

Spanish Hot Cocoa~ a decadent experience!Tips for Making the Perfect Spanish Hot Chocolate

Take care when adding the cornstarch that the milk is not too hot and that it is all dissolved completely. I rushed through this step once and ended up with lumps.

I highly recommend using good quality chocolate, one with a high percentage of cacao.  I like between 60% and 71%.  You can use milk chocolate but then you may not need to add any sugar.

This is also a great dipping sauce.  I think I most equated it to a hot ganache… so cookies and biscotti were a perfect compliment.

Spanish Hot Cocoa~ a decadent experience!

I would love to try this with a homemade marshmallow and whipped cream that has little to no sugar added, as I love the texture of both but this drink doesn’t need any added sugar!

Hope you will try it!

Spanish Hot Cocoa~ a decadent experience!

Spanish Hot Chocolate

Prep Time 25 minutes
Total Time 25 minutes
This cocoa is not for the faint of heart. It is real chocolate, it is thick, it is rich, and it is amazing. 


  • 2 cups whole milk
  • ½ teaspoon cornstarch
  • 3 ounces or a little less than ½ cup good quality dark chocolate, chopped
  • cup granulated sugar


  • Pour the milk into a medium saucepan on medium heat and add the cornstarch.
  • Whisk to dissolve the cornstarch.
  • Once dissolved, heat the milk on medium heat just until it just starts to boil, then remove from heat. Add the chocolate immediately and begin stirring until the chocolate is completely melted.
  • Carefully taste the hot chocolate and if it needs sweetness, add up to 1/3 cup sugar.
  • Place the pan back on the stove on medium low/medium heat, stirring slowly, but constantly. (Do not cook the mixture over high heat because it may cause lumping.)
  • The mixture should thicken quickly and as soon as that happens, remove the pan from the heat so the cornstarch will not thin.
  • Serve immediately.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

    1. No, Mexican chocolate maybe has cinnamon but Spanish chocolate will never. Lived in both countries and Spanish ‘chocolate con churros’ was the treat that I could rarely afford; but all visitors were taken to the local Pastelería for the specialty.

  1. Definitely i will try this. It really looks yummy. Thank you for sharing such good info with us.

  2. I’m originally from Spain 🇪🇸 I have been in the US for 40 years, but the Spanish chocolate is a must in our home with my family year after year. I do use corn starch and all around Spain we used it. This is perfect recipe. Thanks for sharing.

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