Super-thick Spanish Hot Chocolate
If you've never tried Spanish hot chocolate before, you're missing out. So thick the spoon all but stands up by itself, it's perfect for dunking churros, those long, thin donuts in to. Or just enjoy a small cup on its own. This is serious chocolate - not the super-sweet, milky kind but dark, bittersweet and utterly addictive. In Spain they always serve it with a glass of cold water on the side, in case you need a break from the sheer richness of it. I've tried out several recipes, and it may sound counter-intuitive, but you will get the most unctuous, chocolatey results by using water instead of milk. Which makes it almost healthy...
Makes 2 small espresso sized-cups of hot chocolate
2.5 tbsp cocoa powder
2 tbsp sugar
120ml cold water
¼ tbsp cornflower
Mix all the ingredients in a saucepan and heat gently, while stirring. Once it comes to the boil, it will start to thicken. Reduce to a simmer and continue stirring for 2 more minutes. It will thicken slightly more as you pour it into the cups and it begins to cool. Enjoy on its own or with some biscuits for dunking.
Makes 2 small espresso sized-cups of hot chocolate
2.5 tbsp cocoa powder
2 tbsp sugar
120ml cold water
¼ tbsp cornflower
Mix all the ingredients in a saucepan and heat gently, while stirring. Once it comes to the boil, it will start to thicken. Reduce to a simmer and continue stirring for 2 more minutes. It will thicken slightly more as you pour it into the cups and it begins to cool. Enjoy on its own or with some biscuits for dunking.
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