Spanish Hot Chocolate
This cocoa is not for the faint of heart. It is real chocolate, it is thick, it is rich, and it is amazing.
Servings: 4 servings
- 2 cups whole milk
- ½ teaspoon cornstarch
- 3 ounces or a little less than ½ cup good quality dark chocolate, chopped
- ⅓ 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.