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.
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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 simple tostada—a piece or two of rustic bread doused in olive oil and spread with tomato, ham, or marmalade.
For special days, breakfast is chocolate con churros: a cup of thick, hot chocolate, alongside a plate of golden, crispy churros. This hot chocolate is special because it's also a dipping sauce! At churrerÃas throughout 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.
- Chop the chocolate into smaller pieces. (image 1)
- Pour the milk into a saucepan. (image 2)
- Add the cornstarch. (image 3)
- Whisk until the cornstarch is dissolved. (image 4)
- Add the sugar if you're using it. (image 5)
- Whisk until dissolved. Bring the milk to a boil over medium heat, stirring frequently. (image 6)
- Remove the pan from the heat and add the chocolate. (image 7)
- 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)
- The chocolate should be thick and smooth. (image 9)
- 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)
- Taste for sweetness and adjust if necessary, then pour into small cups. (image 11)
- Serve right away, preferably with homemade churros to dip into the chocolate! (image 12)
Recipe FAQs
Spanish hot chocolate consists of chopped dark chocolate, whole milk, cornstarch, and a little bit of sugar. These simple ingredients make a deliciously rich and creamy hot chocolate that tastes great with churros.
During the 1500s, Spanish conquistadors brought cocoa beans from Mexico back to their home country. They had seen the Mayans make the beans into a delicious chocolate drink, and the Spaniards made their own version by adding sugar. Eventually, hot chocolate became wildly popular throughout Europe, and it turned into the thick, sweetened chocolate drink that we know and love today.
In any Spanish-speaking country, hot chocolate is called chocolate caliente--which is a literal translation of the English name.
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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Authentic Spanish Hot Chocolate Recipe
Ingredients
- 2 cups whole milk
- 6 ounces dark chocolate
- â…” teaspoon cornstarch
- 2 teaspoons white sugar optional
- ½ teaspoon cayenne pepper optional
Instructions
- Coarsely chop the chocolate into half-squares.
- Pour the milk into a medium saucepan and add the cornstarch. Whisk until the cornstarch is dissolved.
- If you want a sweeter hot chocolate, add the sugar. I find that 2 teaspoons is enough to make it pleasantly sweet, but adjust to your liking. Whisk until dissolved.
- Put the saucepan over medium heat until the milk starts to boil, stirring frequently. Remove it from the heat.
- Add the chocolate to the saucepan and stir until completely melted. If the milk cools too soon, return it to the heat. Be careful not to keep over the heat too long, as the mixture will thin.
- If you want to add a kick of spice to your hot chocolate, add the cayenne pepper and whisk to combine.
- Taste for sweetness and spice and adjust if necessary.
- Pour or ladle into cups straight away and serve immediately, ideally with churros.
Notes
- 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.
Nutrition
Photography by Giulia Verdinelli
Susan Mercurio
I am glad that, later in the recipe, you said "American-style" chocolate, because at the beginning, you said "normal chocolate," and it is American Exceptionalism to think that ours is the only way to be "normal."
JO
Il est bon, mais de loin celui que je bois en Espagne.
Jacob Fullar
Today as I made this, I was stressing out about not doing it right. My mother told me of a time when she went to Spain and had hot chocolate and churros every morning, so I decided to try and make it for her. I made it, had some, and decided that I would happily lose a year of my life from stress if I could have this every day for breakfast. If you haven't already, I would suggest you try making this.
May Ann Doña Francisco
Like to taste this delicious chocolate beverage.
Nancy Kahane
I have such wonderful memories of New Year’s Eve in Madrid when I was a child—my parents would have a few couples over, with their kids. We’d have a late supper, then us kids would run wild. At midnight, we’d eat a grape for each sound of the bell for good luck, then have hot chocolate & churros, made by my mom!
Lauren Aloise
Awww so sweet! I look forward to building these traditions with our kids!