Does anyone have a recipe for authentic Spanish drinking chocolate?

Answer 1

there's usually a recipe included in the spanish chocolate package. it's also sold in tablet forms. in my case i use about 2 tablets of chocolate to four cups of milk and then cook it over low fire. don't let it boil over, just stir it continuously while simmering for about 20minutes. the tool that charles r mentioned used for making the chocolate frothy is called a "batidor." (it's made of wood) if you don't have that a wire whisk will do just as well. you should also use it to break the chocolate in order for it to melt faster. you can add about a tablespoon of butter to it if you like. oh yeah, don't forget to add sugar! just add according to taste.

Answer 2

Castillian Hot Chocolate
Thick, Rich Spanish Hot Chocolate
(Serves 6)

1/2 cup unsweetened powdered cocoa

1 cup sugar

7 tsp cornstarch (cornflour)

1/2 cup water

4 cups milk


1. Mix the cocoa and sugar together.
2. Dissolve the cornstarch (cornflour) in the water and combine with the cocoa-sugar mixture in a medium-sized saucepan. Stir this until it is a smooth paste.
3. Begin heating this mixture, continuously stirring it with a whisk. Gradually pour in the milk. Continue stirring as you bring it to a simmer.
4. Simmer, stirring often, for about 10 minutes. The cocoa is ready when it thickens and is glossy and smooth.

The consistency of the finished product should resemble chocolate pudding that didn't quite set. If you halve this recipe, you'll get just the right amount for two large mug-fulls. This cocoa is especially fantastic when you dip churros into it (a churro is a sugary, deep-fried, doughnut-like stick)

Answer 3

I don't know about Spanish, Spanish. But check your Latino grocer or even some American places may have it. Buy the brand Abuelita, which means Grandmother. It looks like baker's chocolate. Round like a little hockey puck. Its very good, the real deal. This may be what you are looking for, I bet it is. We dilute their recipe and it is still far richer and tastier than the Swiss Miss stuff.

Answer 4

Go with the recipe that spanish arm wrote the only thing is add a pinch of cinnamon and if you'd like my grandmother would put a piece of cheese at the bottom of the mug so when you add the hot chocolate to it it would melt and make it creamy.

Answer 5

I think you're talking about Mexican, not Spanish drinking chocolate, but basically it's a dark or semisweet chocolate with cinnamon, and usually almond flavoring. If you don't want to use the readymade tablets they sell at the store (Abuela or Ibarra brands), you can use semisweet chips or cocoa powder, almond extract (about a teaspoon per quart), cinnamon powder or sticks, sugar and milk. The amounts will vary according to how strong or sweet you want it, but whipping with a whisk or beater will make it frothy.

Answer 6

my grandma grated the chocolate bar ,then pour it on hot leche, added a pinch of canela. sugar to taste ,a small piece of hard cheese in the cup and presto! we sat down around the porch to listen to her stories wchich always started . " there was a time and two is three , when there was no coffee there was chocolate! Back in Puertorico under the flamboyan trees!

Answer 7

you have to find mexican chocolate, it's different
you can find it in most grocery stores
just melt it in milk. for real authenticity you'll a
the tool they rub between thier hands it makes the
chocolate frothy.

Answer 8

grandmas have such great ideas