Rich, spicy hot chocolate a decadent treat

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

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.

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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

Eva Wasney
Arts Reporter

Eva Wasney is a reporter for the Winnipeg Free Press.

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