Spanish-Style Hot Chocolate
video description
In Spain, our churros are very different than those you see! Generally we don't add any sugar to them if they are going to be eaten with chocolate, because that would make them way too sweet! Our churros only have 2 main ingredients: Water and Flour. Then, only a pinch of salt and fried exclusively on sunflower oil. This is what you will find about everywhere around here.
Also, we don't really add cornstarch when making this hot chocolate. We just add more chocolate if you want it more or less thick. It is possible to use a blend of intense chocolate for the main flavour and less strong chocolate for the thickness and getting the taste right. I should feel much closer to a pumpkin cream than a soup, in terms of how liquid it should be.
In any case, your version seems to work fantastic. I can't recall how many times I had this for breakfast during winter!
Date: 2023-03-15
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Comments and reviews: 14
Ben
A few times when I was a kid, my grandmother made hot chocolate, but she didn't use the powdered mixes. She used regular Hershey's cocoa powder and milk. I'm sure she didn't add corn starch for hers (American, and I don't think she added sugar or honey. It was simple, just the two ingredients, as I recall. -- But I'd love to try this Spanish hot cocoa recipe. -- A good dark chocolate cocoa powder might work, or dark chocolate or semi-sweet chocolate chips. But Chef John's cooking instincts of course go for the bar cooking chocolate, which is probably best. Hmm. variations with a little peanut butter chips or butterscotch or white chocolate in with the dark or semi-sweet cocoa chocolate. could be very interesting too.
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A few times when I was a kid, my grandmother made hot chocolate, but she didn't use the powdered mixes. She used regular Hershey's cocoa powder and milk. I'm sure she didn't add corn starch for hers (American, and I don't think she added sugar or honey. It was simple, just the two ingredients, as I recall. -- But I'd love to try this Spanish hot cocoa recipe. -- A good dark chocolate cocoa powder might work, or dark chocolate or semi-sweet chocolate chips. But Chef John's cooking instincts of course go for the bar cooking chocolate, which is probably best. Hmm. variations with a little peanut butter chips or butterscotch or white chocolate in with the dark or semi-sweet cocoa chocolate. could be very interesting too.
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Yankee
Jon, i make hot cocoa with sugar and powdered cocoa 1: 1, then add boiling water from a kettle directly into a glass mug.
Then, in a capped mason jar, I combine heavy cream, sugar and vanilla extract and give it a few really good shakes until i get a thick sweat cream.
I take a spoon and lay it just over the surface of the hot cocoa horizontally (might have to bend an old spoon) and gently glide the cream over it.
It's quick and absolutely fantastic.
The viscosity of the hot cocoa depends on the cocoa to water ratio, which i like on the richer side; but i read you shouldn't consume over 4 to 6 teaspoons of cocoa powder a day. A nice demitasse cup is perfect for this.
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Jon, i make hot cocoa with sugar and powdered cocoa 1: 1, then add boiling water from a kettle directly into a glass mug.
Then, in a capped mason jar, I combine heavy cream, sugar and vanilla extract and give it a few really good shakes until i get a thick sweat cream.
I take a spoon and lay it just over the surface of the hot cocoa horizontally (might have to bend an old spoon) and gently glide the cream over it.
It's quick and absolutely fantastic.
The viscosity of the hot cocoa depends on the cocoa to water ratio, which i like on the richer side; but i read you shouldn't consume over 4 to 6 teaspoons of cocoa powder a day. A nice demitasse cup is perfect for this.
reply
Tom
You should make a Royal Navy Pusser's kai hot chocolate drink. Butter, evaporated milk, unsweetened dark chocolate and a spoon had to stand up in it. A Block of unsweetened dark chocolate should be scraped with a dagger, never mind the dirt, into only enough water to melt it. Add sweetened condensed milk from a can and lots of sugar, add a big dollop of butter and stir. The spoon should stand up in it on its own. I also read you are not to use water from the fire main. Excellent when keeping first watch in the North Atlantic in winter.
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You should make a Royal Navy Pusser's kai hot chocolate drink. Butter, evaporated milk, unsweetened dark chocolate and a spoon had to stand up in it. A Block of unsweetened dark chocolate should be scraped with a dagger, never mind the dirt, into only enough water to melt it. Add sweetened condensed milk from a can and lots of sugar, add a big dollop of butter and stir. The spoon should stand up in it on its own. I also read you are not to use water from the fire main. Excellent when keeping first watch in the North Atlantic in winter.
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Saloni
I heat the milk in a pyrex measuring cup, in the microwave. Then mix in a cold cornstarch slurry. Stir until thickened, returning to microwave for another 30 seconds, stirring again. Then break some chocolate in a cup, add a bit of thickened hot milk, stir until melted. Top with rest of hot milk, keep stirring. Add sugar, cinnamon, rum or brandy, vanilla in any combo, to taste. A tiny pinch of salt. I want to try this with an espresso. I like you idea of cayenne, too, Chef John. Love your vids, thank you!
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I heat the milk in a pyrex measuring cup, in the microwave. Then mix in a cold cornstarch slurry. Stir until thickened, returning to microwave for another 30 seconds, stirring again. Then break some chocolate in a cup, add a bit of thickened hot milk, stir until melted. Top with rest of hot milk, keep stirring. Add sugar, cinnamon, rum or brandy, vanilla in any combo, to taste. A tiny pinch of salt. I want to try this with an espresso. I like you idea of cayenne, too, Chef John. Love your vids, thank you!
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Jill
My mom always bought Carnation chocolate milk mix when i was a kid. sometimes Ovaltine. When we had hot chocolate, she used warm milk (from our own cows) and the Carnation. When instant hot chocolate mixes became a thing, I was not and am still not very impressed with them. No matter the chocolate you use, you gotta have milk! I now enjoy pumpkin pie spices or at the very least, nutmeg in my hot chocolate. AND CAYENNE!
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My mom always bought Carnation chocolate milk mix when i was a kid. sometimes Ovaltine. When we had hot chocolate, she used warm milk (from our own cows) and the Carnation. When instant hot chocolate mixes became a thing, I was not and am still not very impressed with them. No matter the chocolate you use, you gotta have milk! I now enjoy pumpkin pie spices or at the very least, nutmeg in my hot chocolate. AND CAYENNE!
reply
Morgan
I had hot chocolate multiple times in Mexico City last year and haven't been able to get it off my mind! It was a life-changing experience, and I have scoured the internet for recipes that said they were for Mexican hot chocolate, but i have yet to find one that emulated that RICH, CREAMY, CHOCOLATEY, INCREDIBLE beverage that I remember. Super duper excited to try this, Chef John! It looks spot-on!
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I had hot chocolate multiple times in Mexico City last year and haven't been able to get it off my mind! It was a life-changing experience, and I have scoured the internet for recipes that said they were for Mexican hot chocolate, but i have yet to find one that emulated that RICH, CREAMY, CHOCOLATEY, INCREDIBLE beverage that I remember. Super duper excited to try this, Chef John! It looks spot-on!
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Bill
We use a 50-50 mix of Trader Joe s Belgian Dark Chocolate, Ghirardelli 100% Majestic powdered cocoa, and whole milk whipped in a saucepan until an infrared thermometer measures 160 degrees F. And we found a non-stick saucepan at Sur la Table with pour spouts perfect! Except they no longer carry it. Optional extra: mini marshmallows rolled in cinnamon.
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We use a 50-50 mix of Trader Joe s Belgian Dark Chocolate, Ghirardelli 100% Majestic powdered cocoa, and whole milk whipped in a saucepan until an infrared thermometer measures 160 degrees F. And we found a non-stick saucepan at Sur la Table with pour spouts perfect! Except they no longer carry it. Optional extra: mini marshmallows rolled in cinnamon.
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ScottO
I love to visit Mexico City. The Museums and interesting places are amazing. Because of the climate there, the street vendors make wonderful hot chocolate. They use a tool to whisk the hot chocolate called a cochillo. I bought one on one of the trips, and use it when I make my hot chocolate here in the States. Add some cinnamon
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I love to visit Mexico City. The Museums and interesting places are amazing. Because of the climate there, the street vendors make wonderful hot chocolate. They use a tool to whisk the hot chocolate called a cochillo. I bought one on one of the trips, and use it when I make my hot chocolate here in the States. Add some cinnamon
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noob19087
I think the cornstarch might also help with emulsifying it. I've made it without cornstarch a few times, and it ends up with this texture where the chocolate doesn't dissolve completely, but instead stays as these tiny blobs suspended in hot milk. Though that's only a problem when using chocolate, not cocoa powder.
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I think the cornstarch might also help with emulsifying it. I've made it without cornstarch a few times, and it ends up with this texture where the chocolate doesn't dissolve completely, but instead stays as these tiny blobs suspended in hot milk. Though that's only a problem when using chocolate, not cocoa powder.
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HomerOJSimpson
Similar to Mexican hot chocolate though some/most Mexican hot chocolate has more spices in it. Almost always has cinnamon and sometimes with a touch of chili powder like in this video. The chocolate used in Mexican hot chocolate is usually 100% unsweetened dark chocolate though sugar is added afterwards.
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Similar to Mexican hot chocolate though some/most Mexican hot chocolate has more spices in it. Almost always has cinnamon and sometimes with a touch of chili powder like in this video. The chocolate used in Mexican hot chocolate is usually 100% unsweetened dark chocolate though sugar is added afterwards.
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Tejoncita
I had a friend that once, in the middle of winter, made this hot chocolate. sometimes I remember, and I wanna cry, because I'm diabetic so I really can't drink that anymore
It's summer in Argentina at the moment but I do wish to drink a really creamy hot chocolate. Thanks for the content, Chef John!
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I had a friend that once, in the middle of winter, made this hot chocolate. sometimes I remember, and I wanna cry, because I'm diabetic so I really can't drink that anymore
It's summer in Argentina at the moment but I do wish to drink a really creamy hot chocolate. Thanks for the content, Chef John!
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Ganglia
Ah sadly winter just finished for us! We turned the air conditioner on for the first time this year.
Also, is this possible to replicate with less dairy or with dairy substitutes? My bf has a horrible intolerance.
Edit: I'm thinking since the thickness is from corn starch, oat milk would work ok
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Ah sadly winter just finished for us! We turned the air conditioner on for the first time this year.
Also, is this possible to replicate with less dairy or with dairy substitutes? My bf has a horrible intolerance.
Edit: I'm thinking since the thickness is from corn starch, oat milk would work ok
reply
Mark
I enjoy all your videos. I cooked my way through school in restaurants that allowed experimentation and had a commitment to quality. Listening to you is like listening to my musician friends. It s contagious. Gonna make this chocolate for my grandchildren and give you the credit.
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I enjoy all your videos. I cooked my way through school in restaurants that allowed experimentation and had a commitment to quality. Listening to you is like listening to my musician friends. It s contagious. Gonna make this chocolate for my grandchildren and give you the credit.
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Ross
Made me remember the best coffee I ve ever had in my life. A Puerto Rican family friend made me coffee with just milk and coffee. Omgosh, theee best. I need to find out how the Wife made it. Still to this day I can t get anything more rich.
I bet chef John knows how though.
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Made me remember the best coffee I ve ever had in my life. A Puerto Rican family friend made me coffee with just milk and coffee. Omgosh, theee best. I need to find out how the Wife made it. Still to this day I can t get anything more rich.
I bet chef John knows how though.
reply
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