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Spanish Hot Chocolate

Spanish Hot Chocolate

Silky Spanish Hot Chocolate — Thick Enough for Churro Dipping

This isn't your typical cocoa powder drink. Spanish hot chocolate gets its legendary thickness from cornstarch and real dark chocolate, creating something closer to liquid velvet. Serve it in small cups with good spoons — it's meant to be sipped slowly and savored.

SpanishDessertDrinkVegetarianComfort FoodQuick MealsIndulgentWinter
Prep5 min
Cook10 min
Total15 min
Servings4
Difficultyeasy

Nutrition

fat16g
carbs32g
protein8g
calories285

Ingredients

  • 2 cupwhole milk
  • 4 ozdark chocolate, roughly chopped (60-70% cocoa works best)
  • 2 tbspgranulated sugar
  • 1 tbspcornstarch
  • 3 tbspcold water
  • fine sea salt

Instructions

  1. In a small bowl, whisk the cornstarch and cold water together until completely smooth with no lumps. This slurry will give the chocolate its signature thick texture, so make sure it's perfectly combined.
  2. Pour the milk into a medium saucepan and heat over medium heat, stirring occasionally, until you see steam rising and tiny bubbles forming around the edges. Don't let it boil — you want it hot but not scalding.
    ⏱ 5 min
  3. Drop the chopped chocolate, sugar, and salt into the hot milk. Whisk steadily until the chocolate completely melts and the mixture turns smooth and glossy. The sugar helps the chocolate melt evenly.
    ⏱ 2 min
  4. Pour in the cornstarch slurry while whisking continuously. Keep whisking as the mixture heats — you'll feel it thicken noticeably after about 2 minutes. It should coat the back of a spoon when ready.
    ⏱ 3 min
  5. Take the pan off the heat immediately once thickened. Divide between small cups or mugs and serve right away while it's still steaming hot. The chocolate will continue to thicken slightly as it cools.