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Spanish·Drink

Cornstarch-Thickened Spanish Hot Chocolate

A rich, decadent hot chocolate made with high-quality dark chocolate and a touch of cornstarch for a signature silky mouthfeel that is far superior to any powdered mix.

Prep

5m

Cook

10m

Total

15m

Serves

1

Method

  1. 01

    Break or chop the high-quality dark chocolate into small pieces and set aside. Chef John recommends a 70% cacao bittersweet chocolate for a rich, balanced flavor.

    Step 1
    Watch · 0:24
  2. 02

    In a heavy-duty saucepan, combine the whole milk, sugar, a pinch of salt, and cornstarch. Whisk the cold mixture thoroughly until the cornstarch is completely dissolved.

    Step 2
    Watch · 1:40
  3. 03

    Place the saucepan over medium-high heat. Heat the mixture, stirring occasionally, until it just barely begins to simmer. You will know it is ready when steam appears and the foam on the surface starts to dance or rise.

    Step 3
    Watch · 2:05
  4. 04

    Immediately remove the pan from the heat. Quickly add all the chopped chocolate and whisk vigorously until the chocolate is completely melted, emulsified, and the mixture is smooth and glossy.

    Step 4
    Watch · 3:12
  5. 05

    Pour the hot chocolate into a cup and garnish with a tiny sprinkle of cayenne pepper. Serve immediately while piping hot, ideally with a side of lightly buttered, toasted sourdough bread for dipping.

    Step 5
    Watch · 4:32

From Chef John

  • “You guys are after all the Salvador Dalys of these Spanish hot chocolate follies.”
  • “This is one of those things that does not look good until it does, and then it looks really good.”
  • “When you're cooking, just never get nervous.”