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Spanish Thick Hot Chocolate

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“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”

Ingredients Nutrition

  • 10 -12 ounces semisweet chocolate, grated (or use semisweet chocolate chips)
  • 2 14 cups milk
  • 12-1 teaspoon cornstarch, dissolved in a little cold water
  • 12 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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