Montezuma introduced Cortés to chocolate in the sixteenth century, and the Spaniards immediately began messing around with it. The original Mexican beverage (preceding recipe) was tweaked to suit the tastes of the Spaniards, and their associated versions of hot chocolate remain different to this day. Spanish hot chocolate is incredibly rich and thick—almost like loose pudding—and perfect for dunking Churros (page 655). Some people use cornstarch (or eggs) to thicken their chocolate, but I prefer the natural thickness that comes from melting chocolate into milk.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the chocolate, milk, and sugar in a heavy saucepan over low heat. Whisk slowly until the chocolate melts and the sugar dissolves.
Step 2
When the mixture is smooth and steamy, transfer to mugs, top with a dusting of cinnamon, and serve.
