Spanish Thick Hot Chocolate

sobota, 15 lutego 2014

Spanish Thick Hot Chocolate

Time: 13 mins


  • 10 -12 ounces semisweet chocolate, grated (or use semisweet chocolate chips)
  • 2 1/4 cups milk
  • 1/2-1 teaspoon cornstarch, dissolved in a little cold water
  • 1/2 teaspoon instant coffee (optional)


  • 1 Heat the grated chocolate and the milk in a saucepan.
  • 2 Mix in the instant coffee if using.
  • 3 Stir to completely mix and make sure the chocolate is melted.
  • 4 When it comes to a boil, add the dissolved cornstarch.
  • 5 Bring back to a boil 3 times, whisking vigorously and removing from the heat each time it starts to bubble to prevent the mixture from boiling over.
  • 6 Ladle into cups from a suitable height to make it nice and frothy.
  • 7 Serve immediately and enjoy!

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