To make up for it, here is a truly decadent hot chocolate recipe. I was at San Churros with a friend, and had the revelation that surely I could reproduce their $6 Spanish Hot Chocolate at home, for much less. My first attempt, used a mixture of coca and melted chocolate, but didn't quite taste right. The second turned out as thick chocolate custard - not a success as such, but not exactly a failure either. After a few more attempts, and I hit on the winning formula. Rich and thick, sweet but not too sweet, and a hint of chili to really warm you up on a cold and wet winter's day. Because of all the cocoa, the amount of sugar listed below is enough to make it just-barely sweet. You may want to add another teaspoon if you prefer yours sweeter. The chilli is optional, but really makes the drink in my opinion.
This recipe also multiplies really easily - I've done up to six servings at once, just multiply it out, and see how many lives you can improve. Note, however, this drink is not for the faint-hearted, it is truly rich and decadent.
Spanish Hot ChocolateServes:1
- 1 cup soymilk (or milk of choice)
- 6 teaspoons (1 tbsp + 2 tsp) cocoa
- 3 tsp cornflour
- 6 teaspoons (1 tbsp + 2 tsp) tablespoon sugar
- Small dash of vanilla
- Large pinch of cinnamon
- Small pinch of chili or cayenne
- Add soymilk, cocoa and cornflour to a small saucepan. Whisk together over medium heat, ensuring that everything is well combined before the milk gets too warm. If in doubt, whisk together first, then heat, but I'm impatient.
- Bring to the boil, whisking constantly, until mixture boils. Reduce heat, and keep stirring for 1-2 minutes more, or until desired thickness has been achieved.
- Whisk in sugar, vanilla, cinnamon and cayenne.
- Transfer to a mug (a silicone spatula is handy), and enjoy chocolate-induced bliss.