I posted my churro recipe here a couple of days ago. And the people who know stuff about churros also know that it is a sin (maybe not mortal, but certainly venial) to make churros without hot chocolate.
Sorry, my faux pas.
Of course, we make hot chocolate. Spanish (as in, from Spain) Hot Chocolate.
The thick, super-sweet, rich, gooey, consistency-of-pudding type hot chocolate.
But I assumed (incorrectly) that most Americans couldn’t handle this delectable Awesomeness of Chocolate. Real chocolate. Real milk. Real sugar. This hot chocolate is not for the faint of heart. And truthfully, we can’t make it too often. Don’t get me wrong, it is wonderful. It’s just sooo rich (and incredibly addicting).
My mom’s Mexican caregiver just got back from Mexico and brought me a molinillo – a wooden whisk-like contraption specifically made to froth up chocolate. And I was anxious to try it.
Marta’s Authentic Spanish Hot Chocolate
- 12 squares Valor Chocolate a la Taza
- 6 tsp. cornstarch
- 1/4 cup water
- 3 cups whole milk (divided)
- 1 cup sugar
1) Dissolve the cornstarch in the water.
2) Heat 1 cup of milk in a large saucepan,
3) Break the chocolate pieces into the milk, stirring constantly with a whisk, until the chocolate melts.
4) Add the cornstarch-water mixture to the rest of the milk.
5) Slowly add the sugar to the chocolate.
6) Then add the rest of the milk-cornstarch mixture to the heating chocolate milk.
7) It will take about 8 – 10 minutes for the hot chocolate to thicken up with constant whisking.
Makes about 6 – 1/2 cup servings.
Serve with churros.
I was a little disappointed that I didn’t quite get the hang of the molinillo thing. Just too complex for a simple mind like mine, I guess.
But I did find another use for it . . .