Spanish cuisine · Breakfast & Eggs

Spanish Drinking Chocolate

Very thick Spanish drinking chocolate made from dark chocolate, thickened with cornstarch to eat with a spoon.

Ingredients · for 4 servings

• 200 g dark chocolate
• 800 ml whole milk
• 2 tbsp cornstarch
• 3 tbsp sugar
• 1 pinch salt
• 1 pinch cinnamon

Instructions

1. Finely chop the chocolate so it melts quickly and without lumps later, and stir the cornstarch smooth in 100 ml of the cold milk.
2. Warm the remaining 700 ml milk with sugar, salt and cinnamon in a heavy pot over medium heat until it steams lightly at the edge but doesn't yet boil.
3. Sprinkle in the chopped chocolate and let it melt for 3 min, whisking constantly, until the mixture is evenly glossy.
4. Stir the cornstarch mixture once more and pour it into the hot chocolate, stirring briskly as you go.
5. Thicken over low heat for 4–5 min, stirring constantly, until the chocolate visibly thickens and coats the back of the spoon — it must not come to a rolling boil.
6. Pour immediately into warmed cups and serve with porras or churros for dipping.