Rich, spicy hot chocolate a decadent treat

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Today for Homemade Holidays, we have a spicy and satisfying stovetop hot chocolate recipe from Free Press reader Sandy Rubinfeld. Hot tip: if you don’t finish the whole pot, you can store the leftovers in the fridge and mix it into your morning coffee for a fancy faux-mocha — make sure to stir well, as the hot chocolate thickens further in the cold.

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Hey there, time traveller!
This article was published 06/12/2024 (679 days ago), so information in it may no longer be current.

Today for Homemade Holidays, we have a spicy and satisfying stovetop hot chocolate recipe from Free Press reader Sandy Rubinfeld. Hot tip: if you don’t finish the whole pot, you can store the leftovers in the fridge and mix it into your morning coffee for a fancy faux-mocha — make sure to stir well, as the hot chocolate thickens further in the cold.

“This is the very best hot chocolate I have ever tasted! It is perfect for a chilly Winnipeg winter day. It is incredibly rich, like a hot chocolate pudding, so I save it for rare occasions. I came across it decades ago in The Vegetarian Epicure Book Two. It is authentic to northern Spain,” writes Sandy.

(Eva Wasney photo)

(Eva Wasney photo)

Castilian Hot Chocolate

Submitted by Sandy Rubinfeld

Ingredients

  • 125 ml (½ cup) unsweetened powdered cocoa
  • 250 ml (1 cup) sugar
  • 35 ml (7 tsp) cornstarch
  • 125 ml (½ cup) water
  • 1 litre (4 cups) milk
  • 1 ml (⅛ tsp) red pepper flakes (optional)
  • 5 ml (1 tsp) cinnamon (optional)

Directions

  1. Mix the cocoa and sugar together.
  2. Dissolve the cornstarch in lukewarm water. Combine this with the cocoa-sugar mixture in a medium-sized saucepan. Stir until it forms a smooth paste.
  3. Slowly begin heating this mixture. Continuously stir with a whisk. Gradually pour in the milk. Continue stirring, as you bring it to a simmer.
  4. Simmer, stirring often, for at least 10 minutes. If using, you can add the cinnamon and red pepper flakes at this point.

The cocoa is ready when it thickens, and is a glossy, smooth, rich chocolate colour. The consistency should be like a chocolate pudding that didn’t quite set.

eva.wasney@winnipegfreepress.com

Eva Wasney

Eva Wasney
Reporter

Eva Wasney covers environmental issues in Manitoba for The Narwhal in partnership with the Winnipeg Free Press. Read more about Eva.

Every piece of reporting Eva produces is reviewed by an editing team before it is posted online or published in print — part of the Free Press‘s tradition, since 1872, of producing reliable independent journalism. Read more about Free Press’s history and mandate, and learn how our newsroom operates.

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