Name: Spanish Hot Chocolate
Yield: Serves 1
Ingredients: 1 cup milk; 2 1/2 oz chocolate a la taza (70 g, preferably Valor in bar form*), or 2 oz bittersweet chocolate (not unsweetened), broken into pieces, plus 1 1/2 teaspoons cornstarch

Chocolate a la Taza

Light and tender buñuelos de viento are often dipped into chocolate a la taza, a hot chocolate drink thick enough to coat them.

Recipe information

Yield
Serves 1

Ingredients

1 cup milk

2 1/2 oz chocolate a la taza (70 g, preferably Valor in bar form*), or 2 oz bittersweet chocolate (not unsweetened), broken into pieces, plus 1 1/2 teaspoons cornstarch

Preparation

Step 1
Bring milk with chocolate a la taza just to a boil in a 1 1/2-quart heavy saucepan over moderate heat, whisking until chocolate is melted, then simmer mixture, whisking, 2 minutes. Remove from heat and let stand 5 minutes to thicken.
Step 2
*Available at Tienda (888-472-1022).

TagsHot Chocolate Beverages Spanish European Chocolate Nonalcoholic 5 Ingredients or Fewer Easy Simmer Winter Gourmet

Recipe notes

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