Chocolate Caliente
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Chocolate Caliente
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Chocolate caliente or chocolate a la taza is the Spanish version of hot chocolate, made with chocolate or cocoa powder, milk, sugar, starch, and spices.
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Ingredients
- 16 oz dark chocolate , with 70% cocoa
- 5 cups milk whole
- Pinch salt fine
- 4 tablespoons caster sugar , or more according to taste
- 2 tablespoons cornstarch (cornflour) or potato starch
To flavor
- 1 cinnamon stick , and/or 4 cloves, 1 seeded vanilla pod
Instructions
- Finely grate the chocolate.
- In a non-stick saucepan, combine the milk and cornstarch with a whisk and bring the mixture to a boil.
- Add the sugar and mix well with a wooden spoon.
- Add the chocolate and salt.
- Add the chosen flavors(s) and mix well.
- Over medium-low heat, stir with a whisk until the chocolate is completely melted.
- When the mixture begins to boil, remove the pot from the heat.
Notes
- It is possible to replace the chocolate with 9 oz (250 g) of cocoa powder between 65% and 100% cocoa content. In this case, use a blender to dilute the cocoa powder when it is incorporated.
- For the drink to have more consistency, leave it longer on the heat, stirring constantly with a whisk and making sure that it does not burn.
- For a lighter drink, you can replace the milk with water.
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