Rich. Velvety. Thick. Luscious. The Perfect words to describe Spain’s Chocolate drink, Chocolate A La Taza which is ideal for the winter season!
Things to know about Chocolate A La Taza Recipe
Rich. Velvety. Thick. Luscious. Those are the four words that best describe the Spanish adaptation of Hot Chocolate – Chocolate a la Taza.
The use of chocolate was first introduced to Spain back in the late 1500s by the Mayans. Although this popular drink did not specifically originate from Spain, everyone’s got their version.
What makes Spain’s stand out from the other varieties is that theirs, for starters, as previously mentioned, is thick and velvety (rich and luscious, too!) and has two purposes: for sipping on a cold winter day by the fireplace and for dipping the, you guess it right, beloved Churros. Read on to learn more about the Chocolate a la Taza and how to prepare it!
Velvety Spanish Traditional Hot Chocolate Drink. Authentic Recipe of Chocolate A La Taza.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 500 ml (16.91 floz) Whole Milk / Full-Fat Milk / Full-Cream Milk
- 200 grams (7.05 oz) Dark Chocolate
- ⅔ tsp Cornstarch
- 2 tsp White Sugar – Regular Sugar – Granulated Sugar
- Chop the chocolate into smaller pieces. Doing so will make this faster to melt.
Chocolate a la Taza
- In a medium-sized saucepan, pour the milk and add the cornstarch. Whisk until the cornstarch is completely dissolved. Add in the sugar and continue whisking until completely dissolved and incorporated well.
- Turn on the fire to medium heat and allow the milk mixture to reach boiling point, stirring frequently to avoid scalding. Remove from heat.
- Add the chocolate to the milk in the saucepan and stir continuously until all of the chocolate has been melted. Return to the heat if the milk cools too soon. Keep an eye for it because if it is over the heat for too long, the mixture will thin out.
- Taste and adjust with sugar if necessary.
- Pour into cups and serve hot!
— Specific Atributes of This Recipe:
Cooking tip for making Chocolate A La Taza
Emphasis on not leaving the mixture over the fire for so long as it will thin out the mixture. What we are trying to achieve is a thick, velvety smooth, and lump-free Chocolate a la Taza.
What to serve with Chocolate A La Taza?
This is highly recommended to be served with freshly cooked Churros or Buñuelos. Churros are deep-fried doughs, either long and thick sticks or thin and knotted. Buñuelos, on the other hand, is another kind of fried dough or fritter. Dip and munch away!
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