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 Chocolate Caliente (Spanish hot chocolate), guaranteed to warm you up on a cold winter’s day. It’s so thick and sweet, it’s dessert on it’s own.

chocolate caliente

As someone who had traditionally relied on water + powder to make her hot chocolate, I was excited to make it “the real way.” Hey, I’m not knocking Swiss Miss powder and I’m sure that hot chocolate sold at Notre Dame Stadium is still one of the best out there, at least in my memory. But, this is a grown up hot chocolate for grown up times, and I’m rolling up my sleeves for this. The recipe I’m using surprised me by using cornstarch as a thickener. A brilliant move, really, since it allows for a rich and creamy taste while omitting the cream. I’m using good ole 2% milk from a cow for this one. A handful of other ingredients makes this a win-win-win.

The little bit of heat comes from a touch of cinnamon to give it a little more background and a little oomph. The Spaniards have got it way right (and after visiting, they have it way right in more ways than one).

And to add my own very-American touch, fresh whipped cream tops it off with a mere dusting of cinnamon for garnish. You could do marshmallows, but whipped cream will always have my heart on this one. Whipped cream has my heart for pretty much anything.

But, bottom line is, Chocolate caliente, you’ve reformed this powder puff.

Chocolate caliente

January 13, 2013

Servings: 2

Cook: 10 min

Difficulty: Easy

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Chocolate caliente, Spanish hot chocolate with a hint of cinnamon for heat and a touch of cornstarch as thickener and topped with whipped cream!

By: Chrissy

Ingredients

2 cups milk (I used 2%)
4 ounces dark (or milk) chocolate, chopped, whatever you prefer
1/2 tsp cinnamon
1/2 tsp cornstarch

Directions

Step 1 Dissolve the cornstarch in the milk in a medium saucepan. Once dissolved, heat the mixture over medium heat until it boils.
Step 2 Remove from heat and add the chocolate. Stir until melted.
Step 3 Put back on the stove and cook to desired thickness.
Step 4 Garnish with some whipped cream and a dash of cinnamon