There is nothing that compares to a hot chocolate in Spain. Churros con chocolate after wandering around a beautiful city. Perhaps Barcelona, Madrid or Sevilla? Regardless of where you go in Spain, if you go in the winter time, you will try their churros and you will try their hot chocolate! You will most likely fall in love with both. :)
They do hot chocolate very differently from how we do in the United States, or from how I've tasted in Venezuela. It is a much more decadent affair. The chocolate is thicker, a bit darker and amazing in taste. Also, because of the richness of this version, a small cup is the perfect amount!
As usual, I am always on the look out for recipes to recreate culinary experiences I have tasted over seas. This recipe hits the mark perfectly! A big thank you to May I Have That Recipe for providing the basis.
Enjoy.
Ingredients:
5 Tbsp of high quality cocoa powder (I use Trader Joe's brand or Ghiradelli)
3 Tbsp of sugar
1/2 Tbsp of cornstarch
1 tsp of vanilla
1 cup of water
Recipe:
Combine cocoa powder, sugar and cornstarch in a small bowl. Pour cold water, vanilla and cocoa mixture into a small pot and start cooking over medium low heat, stirring constantly with a whisk. Continue cooking and whisking until chocolate thickens. Then turn off heat and serve immediately in two cups.
** A note on using milk:
I tried this recipe once with milk and it did not come out as good! Use water, trust me on this one. It seems counterintuitive, but if you use milk, it comes out much more like a pudding. You'll enjoy a much more authentic and delicious experience sticking with water.
