The thick, dark delight of Spanish hot chocolate is a gastronomical experience everyone should have more often. I was entranced by it from the first moment I tasted it in Spain nearly twenty years ago and it has never disappointed me since. Something like chocolate mousse or chocolate sauce but served in a cup, it is the ultimate afternoon tea beverage – rich, bitter, sweet, spiced, and velvety. As it’s hard to come by in Australia, I make my own.
5 tbsp good quality dark cocoa powder
4 tbsp sugar
2 tsp cornflour
1 cup water
Spices to taste: cinnamon, nutmeg, cloves, vanilla – experiment!
MIx all ingredients together in a saucepan with a whisk until all lumps are gone. Heat on medium, stirring constantly until thickened. Enjoy!