Happiness as Anarchy #170: Spanish Hot Chocolate

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!

By Amie Brûlée

Amie Brûlée is a musician, performer, teacher and researcher. She sings, plays piano, double bass and ukulele, unearths old songs and writes new ones. Amie also has a PhD in wine and anthropology and adores teaching wine tasting, gastronomy and song-writing. Amie lives in central Victoria with a house full of instruments, a head full of songs and a cellar full of wine.

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