Winter is coming, I can feel it in my bones. There’s only a month until the Shortest Day (after which winter really starts in this part of the world) and even though it’s been bright and sunny, there’s no mistaking that chill in the air.
That means porridge is back on the breakfast menu and so – occasionally – are delicate demi-tasses of my very own homemade Spanish hot chocolate. It’s thick, velvety and just the thing to cheer you up on a grey morning. Want some?
Spanish Hot Chocolate
Spanish hot chocolate is like nothing else on earth. It’s rich, thick and has a chocolate hit strong enough to sustain you until aperitivo hour. I’ve finally clocked how to make it at home – not quite as much fun as drinking it in Spain, but infinitely more achievable at the moment.
For best results, use the best cocoa powder and chocolate you can find. This makes enough for a good-sized jar – instructions follow on how to take it from powder to liquid heaven.
1 cup cocoa powder
1/3 cup caster sugar – increase this to 1/2 a cup if you like things very sweet
6 Tbsp cornflour
200g dark chocolate, smashed into little bits
Put all ingredients into a food processor and whiz until it forms a fine powder. Alternatively, sift the cocoa, caster sugar and cornflour into a small bowl, then stir in the finely chopped chocolate. Transfer to a screwtop jar.
To make two small servings: Mix 1/3 cup (6 Tbsp) of the chocolate mixture with 1/2 cup milk of your choice (not low fat milk, ok?) in a small saucepan. Heat, stirring all the time, until it thickens, then add 1 1/2 cups milk and stir frantically. Keep cooking over low heat, stirring all the time, until the mixture is thick and velvety. Divide between two cups. Follow with a brandy and a cigar, then go to work.
Have a great week, everyone x