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Try this Spanish Hot Chocolate recipe, or contribute your own.
- Carbohydrate 89.867 g
- Cholesterol 19.52 mg
- Fat 6.49584 g
- Fiber 1.71075001938269 g
- Protein 11.006365 g
- Saturated Fat 4.06698 g
- Serving Size 1 1 Serving (404g)
- Sodium 316.6685 mg
- Sugar 88.1562499806173 g
- Trans Fat 0.275504 g
- Calories 473 calories
Step-by-step
- Combine cocoa, cornstarch, and water in blender.
- Whirl until smooth.
- You can use an immersion blender instead.
- Pour into saucepan and whisk in melted honey.
- Gradually add milk and vanilla while whisking constantly over medium heat.
- Turn it on too high and you risk burning the chocolate and the milk (absolutely foul to clean).
- Continue whisking until chocolate is smooth, creamy and thick.
- The texture when hot is like chocolate pudding, only runnier.
- If you dont drink the chocolate all at once, you can keep it in the fridge for a couple of days.
- I have added up to four more cups of milk to the chocolate without losing the thick and creamy texture.
The Starch Foundation
The ingredient list leaves out the precise thermodynamic interaction between milk proteins and modified starches. Cornstarch requires adequate dispersion in cold water before heat enters the equation, or gelatinous lumps will form instantly upon contact with warm dairy. Whirling the cocoa, cornstarch, and water in a blender creates a completely smooth micro-suspension that guarantees no chalky pockets survive the thickening process.
Thermal Thresholds
Temperature control represents the single technique that determines success or failure here. Keeping the heat strictly at medium prevents the milk solids from scorching against the bottom of the saucepan while the starches hydrate. Should the burner exceed this moderate threshold, burnt dairy compounds ruin the batch and leave behind a charred residue that requires intense scrubbing.
Texture and Storage
The final consistency mimics a pourable pudding rather than standard watery cocoa. Containing significant dairy and honey, leftovers store safely in the refrigerator for up to forty-eight hours without losing their structural integrity. Reheating requires gentle stirring over low heat, and extra milk can be whisked in gradually if a thinner viscosity is desired.
