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Spanish-Style Hot Chocolate

Prep Time:

5 Minutes

Cook Time:

5 Minutes


4 Cups



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


Step 1

Break up chocolate into small pieces and set aside.

Step 2

Add milk, sugar, salt, and cornstarch to a saucepan, and whisk thoroughly.

Step 3

Place over medium to medium-high heat, and cook stirring until the milk just starts to simmer.

Step 4

Remove milk from heat, and quickly whisk in chocolate until completely melted and emulsified.

Step 5

Serve immediately in hot cups, garnished with a pinch of cayenne on top if desired.

Cook's Notes:

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.

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