This gave me memories of spending time at my Abue's house. We used a tablet of chocolate abuelita whisked into foaming hot milk with a molinillo. And we'd sing "bate bate chocolate". The song is crucial...without it, it's just not the same.
As a matter of fact, Abuelita, or any other good quality Mexican table Chocolate, lend itself to Spanish style Chocolate verywell, the spice mix and sugar that contains, helps a lot the taste.
@@mistermysteryman107 Indeed, people from Mexico exist and they pass on traditions to their grandchildren. I pity that you find that so hard to believe. You missed out, amigo.
I lived in Spain and I loved their chocolate. Two things I have to mention: #1) their cups of hot chocolate were VERY, VERY thick, so I am sure they used more cornstarch. #2) The churros in Spain (where they originated!!) are NOT dusted with sugar. So when you dunk them in the chocolate, the ONLY sweetness is from the chocolate.
I first had this in Paris, many many years ago. I couldn’t understand why it tasted so different to the powder version which was all I knew. So in my broken French I asked the waiter, he took me to the kitchen and I saw the chef breaking the chocolate into hot milk as he whisked. I can still remember the taste. Oh Paris so beautiful then. Family owned small cafes with slow cooked food. 😋
The French don't use the starch though. After adding the chocolate, strain, clean the pot and return it to very low heat until it is the consistency desired.
This took me back to my childhood in Trinidad in the early sixties. My mom and I went to the next door neighbor's farm where he had a few Holstein cows that were ready for a photo shoot...beautiful with full udders. The morning was bright and the thick green tropical grass was saturated with dew and there were several cashew trees in a row along the fence line. He had one of the largest sows I have ever seen with several piglets suckling. The air was a mix of wet grass, corn feed, citrus blossoms with a blend of manure and pig excrements....wonderful! I got to choose the cow Mr Captain milked then poured it into the three Black and White Scotch Whiskey bottles mom brought along. When we got home she poured some into a saucepan and brought it up to a slow boil then grated pure coco into it. That thing had an oil slick and required a couple spoonful of pure cane sugar to make it tasty. Pure coco is absolutely not something you would just consume. Along with the coco was fresh bread and Fernleaf butter slabbed on like cheese. This memory has stayed with me ever since and although it was an every day routine for mom, I believe it was the first time it was just the two of us without anyone else in the family.
@@mistermysteryman107 My earliest memory goes back to looking up in my crib at a ceiling light in the house where I was born. My mother said we moved from the house by the time I was six months old...so there is that. President Biden recently said that while his father was dropping him off at high school he saw two men kissing. When he asked his father what was that, he responded that it was ok...they love each other. Let's make that circa 1957. THAT is made up! When I grew up our parents did not sit us in front of a TV...we did not have one. Our brain cells were not wasted on nonsense. When I was eleven, I could fill out everything on the periodic table...they gave out a sheet of paper with the boxes and said fill it out. That accounted for just 25 points on the test.
Few notes from a spanish person! In Spain, our churros are very different than those you see! Generally we don't add any sugar to them if they are going to be eaten with chocolate, because that would make them way too sweet! Our churros only have 2 main ingredients: Water and Flour. Then, only a pinch of salt and fried exclusively on sunflower oil. This is what you will find about everywhere around here. Also, we don't really add cornstarch when making this hot chocolate. We just add more chocolate if you want it more or less thick. It is possible to use a blend of intense chocolate for the main flavour and less strong chocolate for the thickness and getting the taste right. I should feel much closer to a pumpkin cream than a soup, in terms of how liquid it should be. In any case, your version seems to work fantastic. I can't recall how many times I had this for breakfast during winter!
This recipe is more properly known as a Mexican-style Chocolate Atole AKA Champurrado. Atoles come in other flavors, but always use a starch based thickener from maize or Mesquite beans (atole de pechita). Edit: John's use of the adjective "Spanish" is a bit misleading (not his fault). Traditionally recipes in the USA originating from Latin America (most usually Mexico) have received this moniker as a neutral adjective. Hence "Spanish Rice" (which is from Mexico) or "Spanish Sauce" (a mild red pepper seasoned sauce from Mexico) or in this case "Spanish Hot Chocolate" (You guessed it..... from Mexico).
@@petergray7576 I get where you’re coming from, but this is definitely not champurrado. It doesnt use the slightly spicier mexican chocolate, masa harina or even piloncillo.
I heat the milk in a pyrex measuring cup, in the microwave. Then mix in a cold cornstarch slurry. Stir until thickened, returning to microwave for another 30 seconds, stirring again. Then break some chocolate in a cup, add a bit of thickened hot milk, stir until melted. Top with rest of hot milk, keep stirring. Add sugar, cinnamon, rum or brandy, vanilla in any combo, to taste. A tiny pinch of salt. I want to try this with an espresso. I like you idea of cayenne, too, Chef John. Love your vids, thank you!
I had hot chocolate multiple times in Mexico City last year and haven't been able to get it off my mind!!! It was a life-changing experience, and I have scoured the internet for recipes that said they were for "Mexican hot chocolate," but i have yet to find one that emulated that RICH, CREAMY, CHOCOLATEY, INCREDIBLE beverage that I remember. Super duper excited to try this, Chef John!! It looks spot-on!
One of my unforgettable childhood memories is having one cup of hot chocolate, also with bread, but with a dollop of fresh Palmita cheese on top. All these on a freezing evening. Excellent video, Chef John, as always.👍🙂
I had a friend that once, in the middle of winter, made this hot chocolate...sometimes I remember, and I wanna cry, because I'm diabetic so I really can't drink that anymore 🤣 It's summer in Argentina at the moment but I do wish to drink a really creamy hot chocolate. Thanks for the content, Chef John!
many in my family are also diabetic... i use 100% pure chocolate because it has no sugar and then I add stevia to sweeten to my preference. baking chocolate also works. I've also made this with sugar-free dark chocolate (like hersheys) which are already mixed with some non-sugar sweetener.
@@silverdawn813 totally trying this one. There is some Stevia-only sweetened chocolate milk in my country but nothing beats some homemade drinks for the winter...when it arrives 😩
Perfect spanish style chocolate!!! This is very common in spain as breakfast on winter weekends with churros or toasted bread... thank you for this beautiful recipe
Love love ❤️ you and your channel and how you help single moms shine…..my daughters love the recipes and the funny things you say that help ease my nerves as a home cook.
The name of the textbook in my high school Spanish class in the mid 80’s was “Churros y Chocolate.” I think learning about that treat was my biggest takeaway from high school Spanish. That and learning that farm animals sound different in Spanish than English. Crazy.
I enjoy all your videos. I cooked my way through school in restaurants that allowed experimentation and had a commitment to quality. Listening to you is like listening to my musician friends. It’s contagious. Gonna make this chocolate for my grandchildren and give you the credit.
You should make a Royal Navy Pusser's "kai" hot chocolate drink. Butter, evaporated milk, unsweetened dark chocolate and a spoon had to stand up in it... A Block of unsweetened dark chocolate should be scraped with a dagger, never mind the dirt, into only enough water to melt it. Add sweetened condensed milk from a can and lots of sugar, add a big dollop of butter and stir. The spoon should stand up in it on its own. I also read you are not to use water from the fire main. Excellent when keeping first watch in the North Atlantic in winter.
@@nyx6509 You're imagining things. Sorry but reducing the water content from lets say 100ml to 90ml won't make it noticeably thicker to you. Even going down to 25ml won't suddenly give you "cream" in texture. That's chemically impossible with something like milk which is mostly water.
Thanks Chef for delivering yet another winner! I made this for breakfast today with buttered toast and it is truly the breakfast of champions!! I can see what you mean about the cornstarch. It’s like drinking chocolate silk. I didn’t think I’d like the cayenne but just a wee bit adds a slightly different kind warmth that takes it up another level. The bonus was that it’s super easy to make!!
We use a 50-50 mix of Trader Joe’s Belgian Dark Chocolate, Ghirardelli 100% Majestic powdered cocoa, and whole milk whipped in a saucepan until an infrared thermometer measures 160 degrees F. And we found a non-stick saucepan at Sur la Table with pour spouts - perfect! Except they no longer carry it. Optional extra: mini marshmallows rolled in cinnamon.
My husband is from Puerto Rico and takes his chocolate with a piece of cheese in the bottom of the cup. Edam works very well. I usually use a Lindt Chili bar to make the chocolate. So good. When you finish the drink the gooey lump of cheese at the bottom is wonderful.
Made me remember the best coffee I’ve ever had in my life. A Puerto Rican family friend made me coffee with just milk and coffee. Omgosh, theee best. I need to find out how the Wife made it. Still to this day I can’t get anything more rich. I bet chef John knows how though.
Perfect. Just got upgraded to a Winter storm warning for up to a foot of snow. If I promise to make this for my husband, do you think I can get out of shoveling?
OMG right back to my childhood of hot chocolate and warm buttered toast after coming in from a snowy day of sledding, or ice skating, or building a snowman. Even though I live in the sad state of Florida now, I’m going to make this ASAP.
an easy side to make (and delicious breakfast/brunch treat) that is the perfect pairing for starch fortified hot chocolate is peanut butter condensed milk french toast. oven preparation with low temp cook through and a quick broil to finish. MAGIC
Jon, i make hot cocoa with sugar and powdered cocoa 1:1, then add boiling water from a kettle directly into a glass mug. Then, in a capped mason jar, I combine heavy cream, sugar and vanilla extract and give it a few really good shakes until i get a thick sweat cream. I take a spoon and lay it just over the surface of the hot cocoa horizontally (might have to bend an old spoon) and gently glide the cream over it. It's quick and absolutely fantastic. The viscosity of the hot cocoa depends on the cocoa to water ratio, which i like on the richer side; but i read you shouldn't consume over 4 to 6 teaspoons of cocoa powder a day. A nice demitasse cup is perfect for this.
I had this style of hot chocolate, with more cornstarch I’d guess, in Lisbon. It was so delicious. I was a bit disappointed years later when I discovered it’s just from adding cornstarch.
Love the videos. Keep up the good work. As someone recently retire from the television industry I know how difficult it is to be a one-man show and do it all. You do it well. Kudos!
The aroma of Spanish hot chocolate reminds me of my grandmas kitchen , I remember sometimes helping her make hot chocolate, I remember opening the kitchen drawer where she would store the hard as rock chocolate (abuelita brand) can't recall exactly how she would break the round- 1inch thick bar whenever she would make a small batch.
Excellent, I'm going to try this kind of chocolate because I have to say something, in Mexico and Colombia, we have the best bars of chocolate for this recipe, but this one looks very good, I'll have to try it, thanks for sharing the recipe,
I've been thinking about that for a while now but in this video I am just convinced that Chef John is at the beach in Hawaii and only making voice overs while someone else cooks🙈.
A few times when I was a kid, my grandmother made hot chocolate, but she didn't use the powdered mixes. She used regular Hershey's cocoa powder and milk. I'm sure she didn't add corn starch for hers (American), and I don't think she added sugar or honey. It was simple, just the two ingredients, as I recall. -- But I'd love to try this Spanish hot cocoa recipe. -- A good dark chocolate cocoa powder might work, or dark chocolate or semi-sweet chocolate chips. But Chef John's cooking instincts of course go for the bar cooking chocolate, which is probably best. Hmm... variations with a little peanut butter chips or butterscotch or white chocolate in with the dark or semi-sweet cocoa chocolate... could be very interesting too.
This is how I make Hot Chocolate. The cooking process is the same, but the recipe is slightly different. The result is drinkable consistency without corn starch. I think thickening agent that comes with chocolate bar is enough. ------ 50g - Dark chocolate (70% cacao) 250ml - Milk 1tsp - Honey (or Sugar if you're allergic) 1 - Cinnamon stick 1 - Pinch of salt 1 - Few shakes of red hot pepper (or leave out) Few small Marshmallows to garnish on top. ------ ☕
My mom always bought Carnation chocolate milk mix when i was a kid...sometimes Ovaltine. When we had hot chocolate, she used warm milk (from our own cows) and the Carnation. When instant hot chocolate mixes became a thing, I was not and am still not very impressed with them. No matter the chocolate you use, you gotta have milk! I now enjoy pumpkin pie spices or at the very least, nutmeg in my hot chocolate.AND CAYENNE!
I love Colombian style chocolate with cheese inside! Much much much better! I remember trying it the first time in Bogota in cafe La Puerta Falsa - The false door.
That's a nice idea. But for the spring diet rather not. 😉😉 In my childhood, there were slices of bread with butter and thin chocolate bars for underweight children. This is in a comparable league.❤
I just use milk, unsweetened cocoa, and chili powder, but I'll need to try adding corn starch and a bit of salt. Perfect antidote to a cold day outside.
I do this in the microwave. Directly in the serving mugs. It comes out perfect, and there's less to clean up. One thing to watch out for is that it goes very quickly from thick to overboiling.
I love to visit Mexico City. The Museums and interesting places are amazing. Because of the climate there, the street vendors make wonderful hot chocolate. They use a tool to whisk the hot chocolate called a "cochillo" (?!?). I bought one on one of the trips, and use it when I make my hot chocolate here in the States. Add some cinnamon 🤤
Is this called Spanish just because of the cayenne on top? I do this once a year on the day we decorate the feeling Christmas tree. But, I use heavy whipping cream for about 1/4th of the milk and add a dash of real vanilla.
Ah sadly winter just finished for us! We turned the air conditioner on for the first time this year. Also, is this possible to replicate with less dairy or with dairy substitutes? My bf has a horrible intolerance. Edit: I'm thinking since the thickness is from corn starch, oat milk would work ok
Chef John, this looks good but the problem with me breaking up the chocolate. Very little of it would make it to the plate/drink! Lol! Thanks anyway for the recipe.
This looks great and EASY!! I had Mexican hot chocolate at a restaurant here in the Cleveland, Ohio area that was life changing and it had a hint of cinnamon too. I’ll try it your way boss! 🍫☕️
This looks great. I’d take grilled or toasted sourdough with some melted havarti dill cheese on top. The pairing of salty and sweet drink is definitely hit. I’ll try this version of hot chocolate with cayenne pepper. Saved!! Thanks.
This gave me memories of spending time at my Abue's house. We used a tablet of chocolate abuelita whisked into foaming hot milk with a molinillo. And we'd sing "bate bate chocolate". The song is crucial...without it, it's just not the same.
As a matter of fact, Abuelita, or any other good quality Mexican table Chocolate, lend itself to Spanish style Chocolate verywell, the spice mix and sugar that contains, helps a lot the taste.
🎵 ❤
Okay, now this is one of the more wholesome hot chocolate stories I've had the privilege to know about.
@@mistermysteryman107 Indeed, people from Mexico exist and they pass on traditions to their grandchildren. I pity that you find that so hard to believe. You missed out, amigo.
@@hellosabrinachaney no le hagas ni caso, con ese nombre tiene pinta de ser troll.
I lived in Spain and I loved their chocolate. Two things I have to mention: #1) their cups of hot chocolate were VERY, VERY thick, so I am sure they used more cornstarch. #2) The churros in Spain (where they originated!!) are NOT dusted with sugar. So when you dunk them in the chocolate, the ONLY sweetness is from the chocolate.
I'm currently living in Spain and churros seem to be commonly served with a pack of sugar, giving you the choice.
I first had this in Paris, many many years ago. I couldn’t understand why it tasted so different to the powder version which was all I knew. So in my broken French I asked the waiter, he took me to the kitchen and I saw the chef breaking the chocolate into hot milk as he whisked. I can still remember the taste. Oh Paris so beautiful then. Family owned small cafes with slow cooked food. 😋
The French don't use the starch though. After adding the chocolate, strain, clean the pot and return it to very low heat until it is the consistency desired.
@@peterhopson8953 correct I forgot to mention that 💕
I loved the French chocolate I first tasted in Paris as a tourist, but I have to say my favorite is Mexican with the hint of cinnamon.
This took me back to my childhood in Trinidad in the early sixties. My mom and I went to the next door neighbor's farm where he had a few Holstein cows that were ready for a photo shoot...beautiful with full udders. The morning was bright and the thick green tropical grass was saturated with dew and there were several cashew trees in a row along the fence line. He had one of the largest sows I have ever seen with several piglets suckling. The air was a mix of wet grass, corn feed, citrus blossoms with a blend of manure and pig excrements....wonderful! I got to choose the cow Mr Captain milked then poured it into the three Black and White Scotch Whiskey bottles mom brought along. When we got home she poured some into a saucepan and brought it up to a slow boil then grated pure coco into it. That thing had an oil slick and required a couple spoonful of pure cane sugar to make it tasty. Pure coco is absolutely not something you would just consume. Along with the coco was fresh bread and Fernleaf butter slabbed on like cheese. This memory has stayed with me ever since and although it was an every day routine for mom, I believe it was the first time it was just the two of us without anyone else in the family.
Sounds made up.
@@mistermysteryman107 My earliest memory goes back to looking up in my crib at a ceiling light in the house where I was born. My mother said we moved from the house by the time I was six months old...so there is that. President Biden recently said that while his father was dropping him off at high school he saw two men kissing. When he asked his father what was that, he responded that it was ok...they love each other. Let's make that circa 1957. THAT is made up! When I grew up our parents did not sit us in front of a TV...we did not have one. Our brain cells were not wasted on nonsense. When I was eleven, I could fill out everything on the periodic table...they gave out a sheet of paper with the boxes and said fill it out. That accounted for just 25 points on the test.
My parents are from Trinidad been there near every summer during my teens awesome memories
Few notes from a spanish person!
In Spain, our churros are very different than those you see! Generally we don't add any sugar to them if they are going to be eaten with chocolate, because that would make them way too sweet! Our churros only have 2 main ingredients: Water and Flour. Then, only a pinch of salt and fried exclusively on sunflower oil. This is what you will find about everywhere around here.
Also, we don't really add cornstarch when making this hot chocolate. We just add more chocolate if you want it more or less thick. It is possible to use a blend of intense chocolate for the main flavour and less strong chocolate for the thickness and getting the taste right. I should feel much closer to a pumpkin cream than a soup, in terms of how liquid it should be.
In any case, your version seems to work fantastic. I can't recall how many times I had this for breakfast during winter!
This recipe is more properly known as a Mexican-style Chocolate Atole AKA Champurrado. Atoles come in other flavors, but always use a starch based thickener from maize or Mesquite beans (atole de pechita).
Edit: John's use of the adjective "Spanish" is a bit misleading (not his fault). Traditionally recipes in the USA originating from Latin America (most usually Mexico) have received this moniker as a neutral adjective. Hence "Spanish Rice" (which is from Mexico) or "Spanish Sauce" (a mild red pepper seasoned sauce from Mexico) or in this case "Spanish Hot Chocolate" (You guessed it..... from Mexico).
@@petergray7576 Ah, I thought it was champurrado, but couldn't be sure...
@@petergray7576 I get where you’re coming from, but this is definitely not champurrado. It doesnt use the slightly spicier mexican chocolate, masa harina or even piloncillo.
I feel like some chocolate you would get at a cafeteria, I'm thinking like Paladin, definitely has a thickener.
No, this is Spansih hot chocolate, as in you could get this in Madrid. Frankly any chocolate drink that features milk is ultimately Spanish in origin.
I heat the milk in a pyrex measuring cup, in the microwave. Then mix in a cold cornstarch slurry. Stir until thickened, returning to microwave for another 30 seconds, stirring again. Then break some chocolate in a cup, add a bit of thickened hot milk, stir until melted. Top with rest of hot milk, keep stirring. Add sugar, cinnamon, rum or brandy, vanilla in any combo, to taste. A tiny pinch of salt. I want to try this with an espresso. I like you idea of cayenne, too, Chef John. Love your vids, thank you!
This reminds me of when we had Aztec-style cacao in Social Studies. Thanks Chef John, for all your beautiful work in the kitchen.
Did y’all trip balls?
@@stevenrodriguez9655 me and the rest of the middle schoolers thought we were jaguar warriors
@@Venator1230 Lmao. I recently visited Chichen Itza and they told us all about that stuff!
makes sense because that drink is an atole (thickened with masa harina) and the cornstarch in this recipe i would imagine gives it a similar texture!
Since I was a kid, hot Mexican cocoa served with buttered toast. Yum yes, sourdough is even better. 6:23
I had hot chocolate multiple times in Mexico City last year and haven't been able to get it off my mind!!! It was a life-changing experience, and I have scoured the internet for recipes that said they were for "Mexican hot chocolate," but i have yet to find one that emulated that RICH, CREAMY, CHOCOLATEY, INCREDIBLE beverage that I remember. Super duper excited to try this, Chef John!! It looks spot-on!
If you do try it and decide it’s like what you remember from Mexico City pls post a follow up 😀
If you ever happen to be around Santa Fe, NM- check out Kakawa Chocolate House. I was so impressed with their varieties!!
dang! that's a LOT easier than EVERY other version of the recipe i've ever seen. i will definitely make this!
One of my unforgettable childhood memories is having one cup of hot chocolate, also with bread, but with a dollop of fresh Palmita cheese on top. All these on a freezing evening. Excellent video, Chef John, as always.👍🙂
I had a friend that once, in the middle of winter, made this hot chocolate...sometimes I remember, and I wanna cry, because I'm diabetic so I really can't drink that anymore 🤣
It's summer in Argentina at the moment but I do wish to drink a really creamy hot chocolate. Thanks for the content, Chef John!
many in my family are also diabetic... i use 100% pure chocolate because it has no sugar and then I add stevia to sweeten to my preference. baking chocolate also works. I've also made this with sugar-free dark chocolate (like hersheys) which are already mixed with some non-sugar sweetener.
Another easy option would also be: unsweetened cocoa powder + any sugar free sweetener
its not summer anymore, it's hell.
@@ramirospinelli6453 I can feel my brain boiling on its juices, some gourmet food 🧠
Hopefully we will get some respite soon! They are promising rain!
@@silverdawn813 totally trying this one. There is some Stevia-only sweetened chocolate milk in my country but nothing beats some homemade drinks for the winter...when it arrives 😩
Perfect spanish style chocolate!!! This is very common in spain as breakfast on winter weekends with churros or toasted bread... thank you for this beautiful recipe
I fell in love with European style hot choc when I lived in Germany for 3 yrs
Love love ❤️ you and your channel and how you help single moms shine…..my daughters love the recipes and the funny things you say that help ease my nerves as a home cook.
The name of the textbook in my high school Spanish class in the mid 80’s was “Churros y Chocolate.” I think learning about that treat was my biggest takeaway from high school Spanish. That and learning that farm animals sound different in Spanish than English. Crazy.
We had that book too! Finally ate it in Salamanca Spain during college -one of my favorite foods ever
Oh, how I love all of your videos and recipes! Thank you, thank you, thank you ❤
I enjoy all your videos. I cooked my way through school in restaurants that allowed experimentation and had a commitment to quality. Listening to you is like listening to my musician friends. It’s contagious. Gonna make this chocolate for my grandchildren and give you the credit.
You should make a Royal Navy Pusser's "kai" hot chocolate drink. Butter, evaporated milk, unsweetened dark chocolate and a spoon had to stand up in it... A Block of unsweetened dark chocolate should be scraped with a dagger, never mind the dirt, into only enough water to melt it. Add sweetened condensed milk from a can and lots of sugar, add a big dollop of butter and stir. The spoon should stand up in it on its own. I also read you are not to use water from the fire main. Excellent when keeping first watch in the North Atlantic in winter.
Yumm. My abue used to make chocolate with a abuelita chocolate tablet and froth it w the molinillo ❤
Oh wow, this really makes me want to go back to Spain
This is how I make my hot chocolate, except for the corn starch. I just let it cook in low for a few minutes and it thickens beautifully.
Why not just use less milk instead of wasting it to vaporize off?
@@Matt..S condensing the milk would create a thicker product than simply leaving it out due to caramelization of the sugars and proteins.
@@Matt..S it doesn’t thicken or taste the same. Try it both ways and which tastes better.
@@nyx6509 You're imagining things. Sorry but reducing the water content from lets say 100ml to 90ml won't make it noticeably thicker to you. Even going down to 25ml won't suddenly give you "cream" in texture. That's chemically impossible with something like milk which is mostly water.
@@Matt..S would evaporated milk from a can be better instead of condensed milk?
Thanks so much Chef John, I love the hot chocolate from Spain but never new how to make it.
This reminds me of your Italian dessert for Valintines Day from years ago. Always wanted to try it in this form
It's so cold and rainy and windy here in the Bay Area today. Mmmm...this would be just the thing!
Thanks Chef for delivering yet another winner! I made this for breakfast today with buttered toast and it is truly the breakfast of champions!! I can see what you mean about the cornstarch. It’s like drinking chocolate silk. I didn’t think I’d like the cayenne but just a wee bit adds a slightly different kind warmth that takes it up another level. The bonus was that it’s super easy to make!!
We use a 50-50 mix of Trader Joe’s Belgian Dark Chocolate, Ghirardelli 100% Majestic powdered cocoa, and whole milk whipped in a saucepan until an infrared thermometer measures 160 degrees F. And we found a non-stick saucepan at Sur la Table with pour spouts - perfect! Except they no longer carry it. Optional extra: mini marshmallows rolled in cinnamon.
Hey Chef John, I've just been thinking about making hot chocolate today n lo and behold, you upload. What a joy!
My husband is from Puerto Rico and takes his chocolate with a piece of cheese in the bottom of the cup. Edam works very well. I usually use a Lindt Chili bar to make the chocolate. So good. When you finish the drink the gooey lump of cheese at the bottom is wonderful.
Chef John I am literally sprinting to the store!
Made me remember the best coffee I’ve ever had in my life. A Puerto Rican family friend made me coffee with just milk and coffee. Omgosh, theee best. I need to find out how the Wife made it. Still to this day I can’t get anything more rich.
I bet chef John knows how though.
Perfect.
Just got upgraded to a Winter storm warning for up to a foot of snow.
If I promise to make this for my husband, do you think I can get out of shoveling?
Absolutely worst case put it into a thermos LoL
OMG right back to my childhood of hot chocolate and warm buttered toast after coming in from a snowy day of sledding, or ice skating, or building a snowman. Even though I live in the sad state of Florida now, I’m going to make this ASAP.
an easy side to make (and delicious breakfast/brunch treat) that is the perfect pairing for starch fortified hot chocolate is peanut butter condensed milk french toast. oven preparation with low temp cook through and a quick broil to finish. MAGIC
Jon, i make hot cocoa with sugar and powdered cocoa 1:1, then add boiling water from a kettle directly into a glass mug.
Then, in a capped mason jar, I combine heavy cream, sugar and vanilla extract and give it a few really good shakes until i get a thick sweat cream.
I take a spoon and lay it just over the surface of the hot cocoa horizontally (might have to bend an old spoon) and gently glide the cream over it.
It's quick and absolutely fantastic.
The viscosity of the hot cocoa depends on the cocoa to water ratio, which i like on the richer side; but i read you shouldn't consume over 4 to 6 teaspoons of cocoa powder a day. A nice demitasse cup is perfect for this.
Better if you skip water and just use milk+ heavy cream that you boil. That and cocoapowder and sugar will taste amazing.
In Colombia, we put pieces of cheese in our hot chocolate, imagine a fondue. It melts and gooey goodness is spooned out. Delicious!
Love this recipe Chef John.
You might enjoy using Chocolate Cortés it’s really really good
I had this style of hot chocolate, with more cornstarch I’d guess, in Lisbon. It was so delicious. I was a bit disappointed years later when I discovered it’s just from adding cornstarch.
Cornstarch is powdered magic. From thickening sauces to making a killer poster glue
Mess with your quality ingredients all you want, but single most important factor in fancy hot chocolate is as you mentioned, the cornstarch.
Love the videos. Keep up the good work. As someone recently retire from the television industry I know how difficult it is to be a one-man show and do it all. You do it well. Kudos!
Retired not retire. Roger, Louisville
Most satisfying thing ever when served with the sourdough. A "dessert for lunch" kind of meal
The aroma of Spanish hot chocolate reminds me of my grandmas kitchen , I remember sometimes helping her make hot chocolate, I remember opening the kitchen drawer where she would store the hard as rock chocolate (abuelita brand) can't recall exactly how she would break the round- 1inch thick bar whenever she would make a small batch.
She may have grated it, that’s a good way.
Thank you Chef John. Definitely, artisan sourdough toast with hot chocolate.
Excellent, I'm going to try this kind of chocolate because I have to say something, in Mexico and Colombia, we have the best bars of chocolate for this recipe, but this one looks very good, I'll have to try it, thanks for sharing the recipe,
I've been thinking about that for a while now but in this video I am just convinced that Chef John is at the beach in Hawaii and only making voice overs while someone else cooks🙈.
Life pro tip, if you use a double boiler type setup (I just put the pan in a water bath), cleanup will be way easier!
Well done! This is the genuine Spanish style hot chocolate! We have it on Reyes Eve ( January 6th) with roscón de reyes. Delish!!!!
A few times when I was a kid, my grandmother made hot chocolate, but she didn't use the powdered mixes. She used regular Hershey's cocoa powder and milk. I'm sure she didn't add corn starch for hers (American), and I don't think she added sugar or honey. It was simple, just the two ingredients, as I recall. -- But I'd love to try this Spanish hot cocoa recipe. -- A good dark chocolate cocoa powder might work, or dark chocolate or semi-sweet chocolate chips. But Chef John's cooking instincts of course go for the bar cooking chocolate, which is probably best. Hmm... variations with a little peanut butter chips or butterscotch or white chocolate in with the dark or semi-sweet cocoa chocolate... could be very interesting too.
I'm told a little cinnamon in hot chocolate is a typical Latino thing, and it does taste good!
Food wish complete! Thanks Chef!
This is how I make Hot Chocolate. The cooking process is the same, but the recipe is slightly different. The result is drinkable consistency without corn starch. I think thickening agent that comes with chocolate bar is enough.
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50g - Dark chocolate (70% cacao)
250ml - Milk
1tsp - Honey (or Sugar if you're allergic)
1 - Cinnamon stick
1 - Pinch of salt
1 - Few shakes of red hot pepper (or leave out)
Few small Marshmallows to garnish on top.
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☕
ooooh, marshmallow topping - now that sounds yummy...
@@samanthafox2664 I know my stuff. 😉
My mom always bought Carnation chocolate milk mix when i was a kid...sometimes Ovaltine. When we had hot chocolate, she used warm milk (from our own cows) and the Carnation. When instant hot chocolate mixes became a thing, I was not and am still not very impressed with them. No matter the chocolate you use, you gotta have milk! I now enjoy pumpkin pie spices or at the very least, nutmeg in my hot chocolate.AND CAYENNE!
Shoutout to Chocolate Abuelita 🤗 … Mexican will know 😊
I'm not into sweet drinks at all, but I'm only here for chef Jhon 💜
I had a similar version of this in Sestriere, Italy - was delicious 😊
I just shared this with my family! Thanks I love coffee and some chocolate. 😊
I had fun watching your reflection in the spoon ☺
RVL .. I trust you guys .. this is top notch 👌 yall are talented.
Following from South Africa
Been waiting on this since you made the churros!!!
Holy mother of God I'm drooling
After all Chef John, you are the crème brûlée of your choc au lait! 😎
I love Colombian style chocolate with cheese inside! Much much much better! I remember trying it the first time in Bogota in cafe La Puerta Falsa - The false door.
Now wait a minute! Liquified chocolate bar sounds mighty good to me....
This looks great. I’m gonna make this tonight. Probably minus the cayenne though, I got little kids.
That's a nice idea. But for the spring diet rather not. 😉😉 In my childhood, there were slices of bread with butter and thin chocolate bars for underweight children. This is in a comparable league.❤
Oh my heck that looks delicious!
I just use milk, unsweetened cocoa, and chili powder, but I'll need to try adding corn starch and a bit of salt.
Perfect antidote to a cold day outside.
was hoping for something spanish in this, like wine, olive oil
You missed the boat on the cinnamon. Spanish hot cocoa has CINNAMON
Merci beaucoup pour le chocolat chaud, il a l’air délicieux et très onctueux.
I do this in the microwave. Directly in the serving mugs. It comes out perfect, and there's less to clean up. One thing to watch out for is that it goes very quickly from thick to overboiling.
I love to visit Mexico City. The Museums and interesting places are amazing. Because of the climate there, the street vendors make wonderful hot chocolate. They use a tool to whisk the hot chocolate called a "cochillo" (?!?). I bought one on one of the trips, and use it when I make my hot chocolate here in the States. Add some cinnamon 🤤
4:32, I was wonderin' when that was going to happen! ❤🔥
Chef John: we don't want this to be a melted chocolate bar
Also Chef John: ok let's dump in all this chocolate to melt...
Dissolve the corn starch in 1 tsp of the milk first before adding the slurry to the rest of the milk, it helps avoid lumps that form otherwise
Great recipe Chef Juan.
Chef John the GOAT!
I’m sorry Chef John but I saw a drop or two of milk splash out of the pan when you poured. The trend of imperfect milk transfer continues.
Ohh we eat that with churros ❤️ (the original spanish style) an afternoon treat institution in Spain!!
I am glad you enjoyed them! in Madrid maybe?
@@joseantoniofernandez1890 anywhere in Spain, really...
I am from Madrid but northern family.
@@AnitaNiniel pensaba que eras una guiri que había estado en España! Jajaja yo también soy español. Un saludo desde Chicago!
@@joseantoniofernandez1890 ;) saludos desde Escocia! Jajaja Españoles por el mundo!!
@@AnitaNiniel un besito! Me encanta Escocia!
Chef John, please make a recipe for chocolate sauce, the type that solidifies when you pour it over ice cream. NO ONE HAS DONE THAT.
I think you need to look into chocolate tempering
Hot chocolate with loaf of bread, cheese, butter and swedish "svennes" kaviar on is just amazing too dip and eat while having hot chocolate combine
I do pretty much exactly this recipe but I put dried red pepper flakes in, just a few, with the chocolate.
Is this called Spanish just because of the cayenne on top? I do this once a year on the day we decorate the feeling Christmas tree. But, I use heavy whipping cream for about 1/4th of the milk and add a dash of real vanilla.
I would love some
Ah sadly winter just finished for us! We turned the air conditioner on for the first time this year.
Also, is this possible to replicate with less dairy or with dairy substitutes? My bf has a horrible intolerance.
Edit: I'm thinking since the thickness is from corn starch, oat milk would work ok
This is the perfect texture for drinkable hot chocolate.
After all you are the one who is Loco over your Spanish style hot cocoa.🤪
Chef John, this looks good but the problem with me breaking up the chocolate. Very little of it would make it to the plate/drink! Lol!
Thanks anyway for the recipe.
A great rich, bold, and delicious hot chocolate from 🇪🇸.
Yummm just add a little liquor ❤
Yess this reminds me of the hot cocoa that my Cuban friend made me.
Mmmmmmmmmm…yummy. Thanks John
The corn starch can be added after removing from heat, mixed with a couple tablespoons of cool milk.
This looks great and EASY!! I had Mexican hot chocolate at a restaurant here in the Cleveland, Ohio area that was life changing and it had a hint of cinnamon too. I’ll try it your way boss! 🍫☕️
Delicious for dipping in some churros!
🇻🇳TUREXY thank you my friend for sharing good video. I wish you good health and a nice day. Greetings from Vietnam to you...😋😋👍
OH MY GOD!!! I FINALLY CAUGHT A LIVE!!!
This looks great. I’d take grilled or toasted sourdough with some melted havarti dill cheese on top. The pairing of salty and sweet drink is definitely hit. I’ll try this version of hot chocolate with cayenne pepper. Saved!! Thanks.
omg, looks so good. i am making some tomorrow :)
Yummm! Thank you!