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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.
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I use Valor chocolate that comes in bar form. I get it from La Tienda. That also happens to be where I got the churro-maker and where I get the very best coffee for Café con Leche.
Valor
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 . . .
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Marti,Thanks 🙂 . . . De verdad que eres un “poema” … “Long Live Queen Marti!”
I wish you well 🙂 Melek
“Happiness held is the seed; happiness shared is the flower.” ~ Unknown
The first time my sister saw my molinillo, she gave me a very funny look. (Yes, she, too, grew up around the world — we are Air Force brats — but the molinillo is a Mexican thing, as you have pointed out, and we never lived in Mexico, although wouldn’t you think 17 years in Texas would suffice? so she didn’t know what it was.) She finally asked me if it was some sort of weird bedroom toy — you know, one I kept in my kitchen along with my wooden spoons and ladles. (And no, I am really not that kind of girl, but my sister is a little wild, or likes to pretend she is.)And shouldn’t that be mea culpa? Or at least mi pecado? 🙂
I am dying to try the recipe! Thank you for waiting until after Easter!
I will try the Churro recipe again…I think maybe my problem was the star tip wasn’t big enough…hmmmm, I don’t think my kids will mind if I try again especially if I make the hot chocolate to go with them :o) Mine were very ugly the other night but they were good!You inspire me…btw, you have to come over and see the flowers in bloom at my house. I have found out I can actually grow things! It is so exciting!!! :o)
Reina, you rock. That is a classic picture.
I can smell the chocolate! This looks so good, I’m sending the recipe to my daughter; the one who savors good chocolate.
Great recipe, just one question though. If memory doesn’t fail me, then again last time I had hot chocolate in Spain I was 12, isn’t Spanish Hot Chocolate suppossed to be more on the bitter side, to counteract the sweetness of the churros?Just asking. I will try this recipe on my husband. Still looking around for the guava paste so I can make pastelitos…..
you have the greatest recipes, the churros ans hot chocolate were soo good i want to make them all the time! You are ah-mazing!!!
I personally love drinking chocolate, but there is a big difference between hot chocolate and drinking chocolate. I found a lot of info and good recipes at http://www.drinkingchocolates.com. They even have flavorings you can add like raspberry and irish crème. Yum! The Italian Style Drinking Chocolate at drinkingchocolates.com is so delicious – better than any cocoa mix I’ve ever had at least.
I make my hot chocolate with leche evaporada. Btw do you have a bunuelos recipe.
Spanish hot chocolate is definitely different from Mexican but I meant to comment on your churro post- the churros are the same! I’ve never seen/tasted the ones at Disney but I’d venture to say they are not authentically Mexican hehehe. The ones on your post look exactly like the ones I am used to and I’m Mexican. Love your blog btw 🙂
I cannot wait to make this! Only problem is that we don’t have VALOR chocolate squares. Our stores only sell the CORTES sweet chocolate bars. Can you tell me the total ounces in the 12 squares of VALOR chocolate? That way I can match it up and use the measurements of your other ingredients. Thank you for your time!