Thick Spanish hot chocolate (chocolate a la taza) with a churro being dipped

Spanish Hot Chocolate Recipe (Chocolate a la Taza)

Spanish hot chocolate — chocolate a la taza — is nothing like the thin cocoa you might know. It's thick, dark and almost pudding-like, made to coat a freshly fried churro. The richer your chocolate, the better the cup.

Cuisine: Spanish · Serves: 2-4 servings · Prep: 5m · Cook: 10m

Ingredients

  • 500ml whole milk
  • 100g good dark Spanish chocolate (about 70%), chopped
  • 1 tbsp cornflour (cornstarch)
  • 1-2 tbsp sugar, to taste
  • A pinch of cinnamon (optional)

Method

  1. Whisk the cornflour into a few tablespoons of the cold milk until completely smooth; set aside.
  2. Gently heat the rest of the milk in a saucepan, then add the chopped chocolate and stir until melted.
  3. Stir in the cornflour mixture, sugar and cinnamon.
  4. Simmer gently, stirring constantly, until thick enough to coat the back of a spoon (3-4 minutes).
  5. Pour into cups and serve hot — perfect for dipping churros.

Use a proper dark Spanish chocolate for the real thing — browse our Spanish chocolate collection or the Sobremesa chocolate discovery box.

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