Spanish hot chocolate

by Australia's Best Recipes Team

If you like your hot chocolate thick, dark and decadent then you can't go past the Spanish variety of this classic winter drink. Traditionally enjoyed for breakfast, or as an after dinner treat, it is best served with crispy churros doughnuts, or biscuits that can be dunked into it. Be warned though - once you try this you will never want to go back to normal hot chocolate again.

Spanish hot chocolate

Serves 2

2 cups milk
2 tablespoons cornflour
2 tablespoons sugar
5 tablespoons cocoa powder (preferably Dutch cocoa)

Whisk together all the ingredients in a small saucepan until they are well incorporated. Gently heat over a low flame, whisking constantly. Bring to a gentle boil, allowing the mixture to thicken, before removing from the heat. Taste to make sure the sweetness is correct, then serve immediately.

Note: for a spice infused hot chocolate, add a sprinkling of cinnamon at the beginning of the cooking process.