Authentic Spanish Hot Chocolate Recipe - Spanish Sabores (2024)

The perfect fall and winter treat is thick, rich Spanish hot chocolate. This authentic recipe is the real deal, and easy to whip up any day of the week!

If you want to try some other hot Spanish drinks, try these recipes for café con leche and hot wine.

Introduction

Newcomers to Spain are always surprised by Spanish breakfast foods-- you won't find bacon, eggs, pancakes, or waffles here! A typical breakfast consists of a simpletostada—a piece or two of rustic bread doused in olive oil and spread with tomato, ham, or marmalade.

For special days, breakfast ischocolate con churros: a cup of thick, hot chocolate, alongside a plate of golden, crispychurros. This hot chocolate is special because it's also a dipping sauce! At churreríasthroughout the country, patrons dunk crispy churros into the chocolate. Or closer to Christmas, try buñuelos (Spanish donuts) instead!

Spanish hot chocolate works so well as a dipping sauce because it is thicker than normal hot chocolate. Authentic recipes include a pinch or two of cornstarch to thicken it up. This gives the chocolate a rich and velvety texture that will keep you coming back for another sip.

Ingredients

You need only 4 simple ingredients (not counting the optional cayenne) to make this comforting Spanish hot chocolate! Let's talk about each of these key ingredients.

• Chocolate: Choose the best quality bar chocolate (not chips) that you can find. In Spain, we use dark chocolate with at least 60% cacao solids--although 70% is even better.
• Milk: Be sure to use whole milk for the richest, creamiest hot chocolate. 2% or skim won't taste good here!
• Sugar: Technically, you can make this without sugar, but I like to add a little sugar to enhance the flavors and cut the bitterness of the dark chocolate.
• Cornstarch: For those familiar with thin, American-style hot chocolate, this may sound like an unusual ingredient. However, it's what transforms the chocolate into a thick, velvety smooth drink!

See recipe card for full information on ingredients and quantities.

Variations

• Dairy Free: Use a creamy, full-fat milk like coconut milk or oat milk for a rich, creamy texture.
• Spicy: Add a little cayenne pepper for subtle heat.
• Mexican: Add a pinch of ground cinnamon for a Mexican touch.

How to Make

If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.

1. Chop the chocolate into smaller pieces. (image 1)
2. Pour the milk into a saucepan. (image 2)

3. Add the cornstarch. (image 3)
4. Whisk until the cornstarch is dissolved. (image 4)

5. Add the sugar if you're using it. (image 5)
6. Whisk until dissolved. Bring the milk to a boil over medium heat, stirring frequently. (image 6)

7. Remove the pan from the heat and add the chocolate. (image 7)
8. Stir until the chocolate has completely melted. If mixture cools too much and the chocolate doesn't finish melting, return it to low heat just until it melts. (image 8)

9. The chocolate should be thick and smooth. (image 9)
10. If you'd like to add a little kick to your hot chocolate, add a sprinkle of cayenne pepper and whisk to combine. (image 10)

11. Taste for sweetness and adjust if necessary, then pour into small cups. (image 11)
12. Serve right away, preferably with homemade churros to dip into the chocolate! (image 12)

Recipe FAQs

Serve

It's traditional to serve Spanish hot chocolate in small cups (about 4 ounces) at breakfast. The chocolate is very rich, so you only need a small serving. Enjoy it with fresh churros and dip them into the chocolate for a delicious treat!

Store

Leftovers: The hot chocolate, once cooled, will keep for up to 3 days in the refrigerator.

Reheating: Stir gently in a saucepan over medium-low heat until the chocolate is smooth and warm. Avoid overheating.

Freezing: I wouldn't recommend freezing this hot chocolate; it wouldn't have the same smooth, creamy texture when it's defrosted and reheated.

Expert Tips

• The better your chocolate is, the better flavor your drink will have!
• Be sure to use whole milk. Lower fat milk won't be creamy enough.
• Add the sugar to taste. Start with a little; you can always add extra if the chocolate is bitter.
• Add a pinch of cayenne pepper for a spicy touch, or add a little cinnamon for a Mexican flair.

Other Spanish Drinks to Try

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Photography byGiulia Verdinelli

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