4 A.M. in Madrid
(from saymyname’s recipe box)
A thick, rich hot chocolate; mainly used for dipping churros into.
Serves 6 peopleCategories: Chocolate, Hot Beverage, Spanish
Ingredients
- 1/2 cup pure unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/3-1/2 cup sugar, to taste
- 2 cups whole milk
- 1/2 teaspoon pure vanilla extract
Directions
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In a nonstick saucepan, whisk the cocoa powder, cornstarch, sugar, and ½ cup water together until smooth.
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Whisk in the milk and place over med-low heat; bring just to a slow simmer; simmer for about 2 minutes, whisking often, until the chocolate is thick, glossy, and smooth, like a runny pudding.
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Add in the vanilla; whisk again, then remove from the heat and pour into small cups.
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Serve immediately with churros for dipping.