SPANISH HOT CHOCOLATE - when TRADITION and DELICIOUSNESS meet in somewhat UNUSUAL variation!
Spanish chocolate is a delicious and very typical beverage in Spain.
It has been the Spanish who first brought the chocolate to Europe, after the discovery of America. And after mixing the bitter cocoa powder with some sugar and milk, the sweet hot chocolate was born.
Even if it was Christopher Columbus who has been credited with the discovery of the Americas, it was Hernan Cortés who is said to be the one first to bring the chocolate to Europe.
The legend says that Hernan Cortés had been mistaken for a God, and offered the special spicy cocoa drink by the Aztecs.
Cocoa was with such an importance for the Aztecs, that they even used the beans as money. Realizing this, Hernan Cortés collected some amounts to be sent to the Spanish crown.
Once in Spain, the cocoa beans and the knowledge how they to be transformed into a delicious drink fell into the hands of the Cistercian monks. The monks were in charge of preparing hot chocolate exclusively for the Spanish royalty. That prevent the spread of the chocolate knowledge across Europe for nearly 100 years.
With the time the drink recipe evolved, making it sweeter and removing the spicy peppers from the mix. Since Spain had access to sugar cane from the Canary Islands, the “improved” version of the hot chocolate became more adapted to the European taste.
It is very common in Spain, in the mornings or the afternoons people to meet at chocolate cafés for the consumption of thick steamy chocolate. Typically, in the mornings the hot chocolate is accompanied by churros – long shaped fried dough that is usually dipped into the chocolate before consumption.
INGREDIENTS:
600 ml (2,5 US cups) Full fat milk
6-8 table spoons Hot Chocolate powder mix*
Stir well on low heat for 10 - 20 minutes until it thickens.
*A mix of cocoa powder and sugar, or any other hot chocolate mix can be used, optionally with the addition of some cornstarch (for a faster thickness to be achieved).
PREPARATION:
Pour the milk into a medium saucepan.
Heat the milk over low to medium heat just until it boils.
Add the chocolate powder mix immediately and begin stirring until the chocolate is completely incorporated. Keep stirring over medium-low heat, but constantly, to avoid burning, until the mix has thickened. It can take from 10 to 25-30 minutes depending of the quantity and the desired thickness.**
Taste the chocolate for sweetness and add some more sugar if desirable.
Pour into cups straight away and serve immediately.
** If cornstarch is used, incorporate the cornstarch prior heating and remove the hot milk from the stove before adding the cocoa powder mix. Do not cook the hot chocolate over high heat because it can cause it to become lumpy and be aware that some enzymes from the saliva can make the cornstarch mixture to get thin; make sure to use a new spoon each time you are testing the mix during preparation.
Used sources:
https://spanishsabores.com/
https://www.thespruceeats.com