Rich, spicy hot chocolate a decadent treat
Advertisement
Read this article for free:
or
Already have an account? Log in here »
To continue reading, please subscribe:
Digital Subscription
One year of digital access for only $205*
- Enjoy unlimited reading on winnipegfreepress.com
- Read the E-Edition, our digital replica newspaper
- Access News Break, our award-winning app
- Play interactive puzzles
*First annual payment billed as $205.00 + GST for one year. This annual subscription will automatically renew at $233.00 + GST every 52 weeks (10% off the regular annual price of $259.35). Offer available to new and qualified returning subscribers only. Cancel any time.
To continue reading, please subscribe:
Add Free Press access to your Brandon Sun subscription for only an additional
$1 for the first 4 weeks*
- Enjoy unlimited reading on winnipegfreepress.com
- Read the E-Edition, our digital replica newspaper
- Access News Break, our award-winning app
- Play interactive puzzles
*Your next Brandon Sun subscription payment will increase by $1.00 and you will be charged $17.95 plus GST for four weeks. After four weeks, your payment will increase to $24.95 plus GST every four weeks.
Read unlimited articles for free today:
or
Already have an account? Log in here »
Hey there, time traveller!
This article was published 17/06/2025 (430 days ago), so information in it may no longer be current.
Today for Homemade Holidays, we have a spicy and satisfying stovetop hot chocolate recipe from Free Press reader Sandy Rubinfeld. Hot tip: If you don’t finish the whole pot, you can store the leftovers in the fridge and mix it into your morning coffee for a fancy faux-mocha — make sure to stir well, as the hot chocolate thickens further in the cold.
“This is the very best hot chocolate I have ever tasted! It is perfect for a chilly Winnipeg winter day. It is incredibly rich, like a hot chocolate pudding, so I save it for rare occasions. I came across it decades ago in The Vegetarian Epicure Book Two. It is authentic to northern Spain,” writes Sandy.
Castilian Hot Chocolate
(Eva Wasney photo)
Submitted by Sandy Rubinfeld
125 ml (1/2 cup) unsweetened powdered cocoa
250 ml (1 cup) sugar
35 ml (7 tsp) cornstarch
125 ml (1/2 cup) water
1 litre (4 cups) milk
1 ml (1/8 tsp) red pepper flakes (optional)
5 ml (1 tsp) cinnamon (optional)
Mix the cocoa and sugar together.
(Eva Wasney photo)
Dissolve the cornstarch in lukewarm water. Combine this with the cocoa-sugar mixture in a medium-sized saucepan. Stir until it forms a smooth paste.
Slowly begin heating this mixture. Continuously stir with a whisk. Gradually pour in the milk. Continue stirring, as you bring it to a simmer.
Simmer, stirring often, for at least 10 minutes. If using, you can add the cinnamon and red pepper flakes at this point.
The cocoa is ready when it thickens, and is a glossy, smooth, rich chocolate colour. The consistency should be like a chocolate pudding that didn’t quite set.
eva.wasney@winnipegfreepress.com
Our newsroom depends on a growing audience of readers to power our journalism. If you are not a paid reader, please consider becoming a subscriber.
Our newsroom depends on its audience of readers to power our journalism. Thank you for your support.
Homemade
Homemade is a Free Press series celebrating home cooking in Manitoba. Visit wfp.to/homemade to submit a recipe.
Our newsroom depends on a growing audience of readers to power our journalism. If you are not a paid reader, please consider becoming a subscriber.
Our newsroom depends on its audience of readers to power our journalism. Thank you for your support.
Related Articles
Pucker up for this oh-so-sweet and easy lemon trifle
Advertisement Advertise With Us
Advertisement Advertise With Us
