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Spanish hot chocolate (chocolate a la taza)

Spanish hot chocolate (chocolate a la taza)
Anne Cusack / Los Angeles Times

As soon as we turned the corner onto La Rambla, Barcelona's famed pedestrian street, I was ready to sit down at the first outdoor table and order that hot chocolate. The one I had yet to taste. The one that ... Read more

Total time: 20 minutes | Serves 4 to 5
  • 3 cups water, divided
  • 3 tablespoons cornstarch
  • 8 ounces semisweet chocolate chips or semisweet chocolate bars broken into 1/4 -inch pieces
  • 2 cups milk
  • 1/4 cup sugar, or more to taste
  • 1/2 teaspoon vanilla extract

Step 1In a small bowl, mix 1 cup of water with the cornstarch. Set aside.

Step 2Pour the remaining 2 cups of water into a medium saucepan. Add the chocolate, and cook over medium-high heat, stirring until the chocolate is melted and smooth.

Step 3Mix in the milk and sugar. Give the cornstarch mixture a quick stir and add it to the saucepan. Cook over medium heat, stirring constantly, or until the mixture begins to coat the back of a spoon, about 5 to 8 minutes. (The hot chocolate will continue to thicken even after cooking to the desired pudding-like consistency.)

Step 4Remove from the heat and stir in the vanilla. Add more sugar if desired. Serve immediately.

Note: Adapted from Janet Mendel's "My Kitchen in Spain." Use a high-quality chocolate bar such as Scharffen Berger semisweet, 62% cacao.


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