how do i make spanish hot chocolate at home??

Question

i was watching Passport to Europe, and Samantha Brown was going to Spain and she was showing the viewers how thick the Spanish hot chocalte was and it looks very tasty! how do i make it at home?? could you please be as detailed as possible??? thank u!!

what are the ingredients and where can i find them?

i'm not racist or anything but i said Spanish not Mexican, that stuff is as thick as puding!

Answer 1

Hi !!!
Here you go...I still prefer the Mexican Hot Chocolate.

The drink is best served with something to dip into it—ideally churros (Spanish donuts), but croissants work well too!

Ingredients:
40g unsweetened chocolate
2 cups water
2 Tbsp sugar (or more, to taste)
2 Tbsp cornflour

Serves 2

1. Pour the water into a saucepan, and place over medium heat until it’s nearly simmering.
2. Meanwhile, combine the sugar and cornflour in a cup.
3. Pour a small amount of the hot water into the sugar/cornflour mixture, and stir until you have a runny, lump-free paste.
4. Pour this paste back into the saucepan with the rest of the water, over medium heat.
5. Break the chocolate into pieces, then add the pieces to the hot water mixture.
6. Whisk the mixture over heat until it starts to thicken. This will take a few minutes. (The longer you cook it, the thicker it will become.)
7. Pour into mugs, and serve immediately. (It’s normal for this hot chocolate to form a skin, like custard.)

------------HERE'S ANOTHER RECIPE FOR YOU TO TRY...

Spanish-Filipino Hot Chocolate

• 2 cups water
• 2 bricks Mexican chocolate, such as Ybarra, crushed
• 4 cups milk
• 3 egg yolks

In a saucepan, bring the water to a boil and add the chocolate. Stir well until the chocolate is dissolved. In a bowl, beat together the milk and egg yolks. Add this mixture to the chocolate, remove from the heat, and pour into cups.

Yield: 6 to 8 servings

---------AND, LASTLY...

Castillian Hot Chocolate recipe

1/2 cup cocoa powder
1 cup sugar
7 tsp cornstarch
1/2 cup water
1 qt milk

Shift the cocoa and sugar together into a medium-sized saucepan. Dissolve the cornstarch in the water, and stir into the cocoa and sugar until it is a smooth paste.

Begin heating the mixture, stirring it with a whisk, and gradually pour in the milk. Continue stirring with the whisk as you bring the liquid to a simmer.

Allow the chocolate to simmer for about 10 minutes, stirring often, until it is thick, glossy and completely smooth.

Serve steaming hot in coffee mug. Serves six.

Answer 2

SPANISH HOT CHOCOLATE Chocolate a la Taza Light and tender buñuelos de viento are often dipped into chocolate a la taza, a hot chocolate drink thick enough to coat them. 1 cup milk 2 1/2 oz chocolate a la taza (70 g, preferably Valor in bar form*), or 2 oz bittersweet chocolate (not unsweetened), broken into pieces, plus 1 1/2 teaspoons cornstarch Bring milk with chocolate a la taza just to a boil in a 1 1/2-quart heavy saucepan over moderate heat, whisking until chocolate is melted, then simmer mixture, whisking, 2 minutes. Remove from heat and let stand 5 minutes to thicken.

Answer 3

Here is a great recipe from Elaine Gonzalez, esteemed author and chocolate expert:
2.5 cups whole milk
1.5 tsp cinnamon
1 tsp sugar
1/2 tsp ground ancho chile powder
1/4 tsp ground chipotle chile powder
3/4 cup semisweet chocolate pieces (you can use chocolate chips but for best results use a high quality chocolate like Perugina or Lindt)

Combine everything except chocolate in a heavy bottomed saucepan and bring to a boil. Then slowly whisk in chocolate until melted and incorporated. Lower heat to a simmer and cook until thickened, while stirring, 10-15 minutes. Just before serving, use a hand blender or a wodden molinillo to beat the chocolate until the surface is frothy. Serve immediately.

Answer 4

I think I found my recipe on Food Network. I went to the store and bought the chocolate and even the Molanillo (sp?). It's a wooden type of stirrer for the hot chocolate. I bought it at a Mexican food store. I thought it would taste really good, but I didn't see anything special about it! I haven't used the Molanillo since and I still have the rest of the chocolate! Hope you have better results. (mine wasn't thick, so maybe this is a different recipe)

Answer 5

If you go to your local grocery store you can pick up the Mexican chocolate in a can. You just boil water add in chocolate, a little cream and a few drops of vanilla extract. Some people even like a little sprinkle of Cinnamon in it.

The can has a picture of a little old lady on it. Usually found next to the coffee and tea aisle of the grocery store.