I kind of felt bad about flaking out of making a Spanish dessert this week, especially when I learned that it was Christopher Columbus that introduced chocolate to Europe, through Spain, from the new world! Since this was a last minute guilt trip on my part, I’m going simple with a Spanish style hot chocolate, guaranteed to warm you up on this cold winter’s day. It’s so thick and sweet, it’s dessert on it’s own.
I found this recipe unusual and interesting in that it uses cornstarch as a thickener. I guess my only experience in making my own hot chocolate thus far comes from the simple combination of hot water + powdered mix. Not terribly authentic. Upon taking my first sip, I actually said, out loud, in my apartment, alone, “Holy crap! Why have I not been drinking this all along?” So creamy, so delicious, so EASY. It all blended together so smoothly, none of that leftover grit at the bottom of my mug that happens with those other hot chocolates. I’m a reformed woman. Powder no more.
2 cups milk
4 ounces dark (or milk) chocolate, whatever you prefer
1/2 tsp cinnamon
1/2 tsp cornstarch
1. Dissolve the cornstarch in the milk in a medium saucepan. Once dissolved, heat the mixture over medium heat until it boils.
2. Remove from heat and add the chocolate. Stir until melted.
3. Put back on the stove and cook to desired thickness.
4. Garnish with some whipped cream because hot chocolate should have whipped cream on top.