Spanish Hot Chocolate (Chocolate Caliente)
A rich and thick Spanish hot chocolate, distinct from powdered mixes, can be prepared sweet or unsweetened.
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Instructions
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Combine milk and cornstarch in a saucepan, whisking until completely dissolved.
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Heat the milk mixture over medium heat until it just begins to simmer around the pan's edges.
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Remove from heat, then add the chocolate and stir until it is fully melted; if the mixture cools too rapidly, briefly return it to low heat.
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Return the pan to medium-low heat, stirring constantly until the mixture thickens and simmers.
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Immediately remove the thickened hot chocolate from the heat to prevent it from thinning.
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Ladle into cups and serve hot.