Chocolate Español


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In Spain we take our hot chocolate very seriously.  This is not the Mexican hot chocolate that is spiced.  This is simplicity and perfection.  As a matter of fact, we have special hot chocolate houses called churrerías.  They are like coffee houses but they specialize in rich, thick, velvety chocolate drinks served in smaller sized mugs.  When I visit, it is what I insist on breaking my fast with every morning.

There are so many endorphins rushing through me directly followed by a sugar crash.  But the Spanish don’t stop there.  They pair this thick, dipping chocolate drink with varieties of fried bread!  Mmmmmmm!

Maybe not the healthiest but I have no regrets.

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The skinny, twisted ones are churros.  They are a more dense type of, what I will call, a donut for a lack of a better word.

The large one is my personal favourite because it is thicker and lighter.  The inside is more porous which means when I dip it into the chocolate, it absorbs more.  This thicker style is called a churro in Latin America and the United States and is often coated in cinnamon and sugar.  In Spain, we call it a porra and prefer to dip it in chocolate.

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Even Asian cultures have a version of this.  Where I live I can go into Asian markets and get Chinese donuts which are basically identical to porras.  The difference is that the Chinese donut is mostly eaten with savoury foods.

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At the Churrería Márquez in Madrid, the cook was kind enough to let me take a video of the process. He was making porros which is not easy.  The end result is in the above photo.  Pretty talented and he makes it look so simple.

Of course, I am a tad home sick and so after some experimentation, I was able to bring Spanish hot chocolate home.

Chocolate Español

author: Eve@DivineDiuum


4 oz semi-sweet chocolate chips

4 C milk (2%)

1/2 tsp cornstarch


1.  Heat milk over medium heat until it starts to steam.

2.  Add chocolate.

3.  Whisk constantly until chocolate is melted.

4. Add cornstarch and whisk until dissolved.

5.  When milk starts to simmer, lower temperature and keep at a simmer until desired thickness is reached.

1/2 tsp of cornstarch should be enough but if you want it thicker, add only a bit more at a time.


Calories  252.5

Protein  9.89 g


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