Rich, spicy hot chocolate a decadent treat
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Hey there, time traveller!
This article was published 17/06/2024 (842 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
Submitted by Sandy Rubinfeld
Ingredients
- 125 ml (½ cup) unsweetened powdered cocoa
- 250 ml (1 cup) sugar
- 35 ml (7 tsp) cornstarch
- 125 ml (½ cup) water
- 1 litre (4 cups) milk
- 1 ml (⅛ tsp) red pepper flakes (optional)
- 5 ml (1 tsp) cinnamon (optional)
Directions
- Mix the cocoa and sugar together.
- 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
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