During my junior year of high school, I went to Spain with my Spanish Club. Among the architecture of Barcelona, the Royal Palace of Madrid and the Aqueduct of Segovia, the most memorable part was actually the hot chocolate. This cocoa was as thick as pudding and tasted better than I could have imagined. With a lack of satisfactory options back in the states, I turned to this recipe.
Prep Time: 0 minutes
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 2
Ingredients:
2 cups whole milk
1 cup milk chocolate chips
1/2 cup corn starch
Whipped cream
Red pepper flakes
Cayenne pepper
Cinnamon
Photo courtesy of Rachael Hsu.
Directions:
1. Pour milk into a saucepan and add corn starch. Whisk until the corn starch is completely dissolved.
Photo courtesy of Rachael Hsu.
2. Heat the milk on medium heat just until it boils. Immediately take it off the heat and add chocolate chips. Stir until the chocolate is completely melted.
3. Place the saucepan back on the stove on medium/low heat, stirring continuously. The mixture should thicken quickly. Once you see it thicken, take it off the stove.
Photo courtesy of Rachael Hsu.
4. Immediately ladle into cups and top with whipped cream, red pepper, cayenne, and cinnamon. Delicioso!
Photo courtesy of Rachael Hsu.
More chocolate indulgence: