About the Recipe
This rich and decadent version of hot chocolate has a silky texture and hint of spice from the garnish of cayenne pepper.
4 ounces dark chocolate (70% cacao), broken or cut into 1/2-inch pieces
2 1/4 cups whole milk
2 teaspoons white sugar, or to taste
1 pinch of salt
1/2 teaspoon cornstarch
cayenne pepper to garnish top
Break up chocolate into small pieces and set aside.
Add milk, sugar, salt, and cornstarch to a saucepan, and whisk thoroughly.
Place over medium to medium-high heat, and cook stirring until the milk just starts to simmer.
Remove milk from heat, and quickly whisk in chocolate until completely melted and emulsified.
Serve immediately in hot cups, garnished with a pinch of cayenne on top if desired.
This is the thinner, drinkable version of Spanish-Style Hot Chocolate. For the thicker, richer version, used for dipping churros, increase the cornstarch from 1/2 teaspoon to 1 teaspoon, and increase the chocolate amount from 4 ounces to 6 ounces.
If semi-sweet chocolate is used instead of dark, bittersweet chocolate, the white sugar amount may need to be reduced, according to taste.