Best 2 Spanish Thick Hot Chocolate Recipes

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Indulge in the rich, velvety, comforting embrace of Spanish thick hot chocolate, a decadent treat that tantalizes taste buds and warms the soul. This luscious hot chocolate, known as "chocolate espeso" in Spanish, is a culinary treasure that has captivated hearts for centuries. With its thick, pudding-like consistency and intense chocolate flavor, it's a delightful symphony of textures and tastes that elevates hot chocolate to an art form. In this article, we bring you a collection of three extraordinary Spanish thick hot chocolate recipes that showcase the versatility and allure of this classic beverage. From a traditional recipe that embodies the authentic flavors of Spain to a vegan variation that caters to dietary preferences, and a unique Mexican-inspired version that adds a touch of spice and intrigue, these recipes will guide you in creating an exceptional hot chocolate experience. Get ready to embark on a culinary journey that will leave you craving more of this irresistible treat.

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OUTRAGOUSLY THICK SPANISH HOT CHOCOLATE WITH CHURROS



Outragously Thick Spanish Hot Chocolate With Churros image

Make and share this Outragously Thick Spanish Hot Chocolate With Churros recipe from Food.com.

Provided by Scarlett516

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

6 cups whole milk
2 tablespoons cornstarch
1/4 cup Dutch-processed cocoa powder
3/4 cup sugar
1 pinch salt
1 teaspoon vanilla extract
8 -12 ounces semisweet chocolate, chopped
1 cup water
1/4 cup light olive oil, not extra-virgin
1/2 teaspoon salt
1 1/4 cups unbleached all-purpose flour
4 large eggs
peanut oil or canola oil (for deep frying)
1 cup sugar
3 tablespoons ground cinnamon
1 cup heavy cream, whipped to soft peaks

Steps:

  • Pour 5 1/2 cups milk into a large, heavy-bottomed saucepan.
  • In a small bowl, combine the cornstarch, cocoa powder, sugar, and salt. Add the remaining 1/2 cup milk to form a smooth paste.
  • Heat the milk over medium heat and add cocoa mixture just before the milk boils.
  • Allow to boil, stirring constantly for one minute or until slightly thickened.
  • Remove from heat and stir in vanilla and 8 ounces of the chocolate. Stir until chocolate is completely melted and combined. Add more chocolate, little by little, to taste.
  • Set aside and keep warm.
  • Start the churros.
  • Combine the water, olive oil, and salt in a medium heavy-bottomed non-aluminum saucepan. Bring to a rolling boil over high heat. Remove from heat and add all the flour. Stir briskly with a wooden spoon until the dough gathers in a clump around the spoon and pulls away from the sides of the pan.
  • Place the pan over medium heat and stir the batter briskly for 30-60 seconds more to dry out any excess moisture and eliminate raw flour taste.
  • Turn the dough out onto an aluminum foil-lined work area.
  • Pat the dough into an 8 inch circle and let cool for 5 minutes. Return the dough to the pan.
  • One at a time, beat the eggs into the dough, stirring briskly after each addition just until the egg is fully incorporated and the dough is smooth.
  • The dough should end up smooth, slightly sticky, and malleable, but firm enough to form soft peaks and hold its shape when piped or scooped.
  • Pour 3 inches of oil into a heavy pan or deep fryer. Heat the oil to 365°F.
  • Meanwhile, stir the sugar and cinnamon together in a large, shallow dish.
  • Put a large, star-shaped pastry tip into a pastry bag and pipe strips or coils of dough into the hot oil.
  • Fry one large spiral or 4 strips at a time.
  • Fry until golden brown, using tongs to turn the pastries about 2 minutes per side.
  • Use a wire-mesh skimmer to transfer the hot churros to a paper towel-lined plate to drain.
  • While still warm, roll the churros in the cinnamon-sugar.
  • Place churros on a baking sheet and keep warm at 200°F in an oven.
  • Betwen each batch of churros, allow the oil to return to 365°F
  • When all the churros are finished, gently rewarm hot chocolate if necessary.
  • Pour the hot chocolate into six 1-cup bowls or cups and top each with a dollop of whipped cream. Serve with churros for dipping.

Nutrition Facts : Calories 951, Fat 55.5, SaturatedFat 28.5, Cholesterol 219.7, Sodium 391.5, Carbohydrate 109, Fiber 10, Sugar 72, Protein 21.3

SPANISH THICK HOT CHOCOLATE



Spanish Thick Hot Chocolate image

Hot chocolate first came to Spain by means of religious orders at the beginning of the Conquest. Spanish chocolate(Chocolate a la espanola) is thick and served throughout Spain. Adapted from cooking.com.

Provided by Sharon123

Categories     Beverages

Time 13m

Yield 4 serving(s)

Number Of Ingredients 4

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)

Steps:

  • Heat the grated chocolate and the milk in a saucepan.
  • Mix in the instant coffee if using.
  • Stir to completely mix and make sure the chocolate is melted.
  • When it comes to a boil, add the dissolved cornstarch.
  • 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.
  • Ladle into cups from a suitable height to make it nice and frothy.
  • Serve immediately and enjoy!

Tips:

  • Use high-quality chocolate: The better the chocolate, the better the hot chocolate will be. Look for chocolate with a cocoa content of at least 70%.
  • Use whole milk: Whole milk will give the hot chocolate a richer flavor and creamier texture than skim or low-fat milk.
  • Don't overheat the chocolate: Overheating the chocolate can cause it to seize and become grainy. Heat the chocolate gently over low heat, stirring constantly.
  • Add flavorings gradually: Start with a small amount of flavorings, such as vanilla extract, cinnamon, or chili powder, and add more to taste. Too much flavoring can overwhelm the chocolate.
  • Serve with whipped cream or marshmallows: Whipped cream or marshmallows are classic toppings for hot chocolate. They add a touch of sweetness and creaminess.

Conclusion:

Spanish thick hot chocolate is a delicious and comforting drink that is perfect for a cold day. It is easy to make and can be customized to your liking. With a few simple tips, you can make the perfect cup of Spanish thick hot chocolate. So next time you are craving a warm and chocolatey drink, give this recipe a try!

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