This blog post was originally posted on December 12, 2017 and was updated on January 25, 2021.
Some customs, traditions and foodie favorites never go out of style, and Spanish hot chocolate recipe is one of them.
Few things in life can compare to the pleasure of ducking into a cozy cafe to escape the cold on a chilly day in Barcelona and enjoying a heavenly cup of hot chocolate. But with its thick and rich consistency,this chocolate isn’t so much drunk as it is eaten! Whether you use a small teaspoon, churros, or melindros—Catalan ladyfinger cookies—is up to you.
No matter how you choose to enjoy it, one thing’s for sure. Once you try this Spanish hot chocolate recipe, you may never go back to drinking regular old hot cocoa again.
Hot chocolate in Spain
When the Spanish conquered what is now Mexico more than 500 years ago and brought cocoa beans back to Europe, their love affair with chocolate began. Centuries later, that love still holds strong, and here in Barcelona we’re especially crazy for this sweet treat. It’s so rich, dense and creamy you can even stand a churro upright in it!
This Spanish hot chocolate recipe is commonly served for breakfast in most places throughout Spain. But here in Barcelona, it’s more of an afternoon thing.
Around 5–6 p.m., families will start digging in to merienda, the traditional mid-afternoon snack which is often something sweet. And the number-one thing that locals of all ages tend to have: hot chocolate.
If you’re visiting Barcelona, you can’t miss the opportunity to have hot chocolate at a traditional old granja. These establishments were once dairies—though those that survive are now cafes—and are dotted throughout the city in every neighborhood. At granjas, hot chocolate is often referred to as a “suizo” (literally “Swiss”), and it comes with a dollop of fresh whipped cream on top to make it both decadent and delicious.
Below, you’ll find a few of our favorite granjas in Barcelona—but first, let’s get to the best Spanish hot chocolate recipe you’ll ever try.
Spanish hot chocolate recipe
Whenever you have time and are in the mood for a lazy morning at home, there’s nothing better than whipping up this decadent Spanish hot chocolate recipe. Whether you’re having company over or just want to treat yourself, a suizo is always a good idea.
3 cups (720 ml) milk (add a small amount of water if you prefer it to be a little less creamy)
5 ounces (140 grams) chocolate (60-75% cocoa), broken into small chunks
1 tablespoon cornstarch
6 tablespoons sugar
½ teaspoon ground cinnamon
1 pinch freshly grated nutmeg
Instructions
Bring the milk to a boil in a saucepan, then remove from the heat.
In a small cup, dissolve the cornstarch in three tablespoons of cold water.
Add the chocolate to the pot of hot milk (off the stove) and stir until the chocolate has melted in the heat of the milk.
Return the pan to the stove top, and bring to a boil over low heat.
Stir in the sugar, cinnamon, nutmeg, and dissolved cornstarch.
Reduce the heat to low, and stir without stopping for three to five minutes, until the mixture thickens and dribbles heavily from the spoon.
If you like your hot chocolate to be a little sweeter, now is the time to stir in more sugar if desired.
Serve immediately while it’s piping hot, and of course dip your pastry of choice in the chocolate! We love churros or melindros, a delicious Catalan ladyfinger cookie that’s also very easy to make.
We hope you enjoy trying this super quick and easy recipe for Spanish hot chocolate at home! However, if you would rather take a trip to one of our favorite places to try it in Barcelona, you can’t go wrong with the spots below.
RELATED: Our Top Picks for the Best Hot Chocolate in Barcelona
Where to eat Spanish hot chocolate in Barcelona
Granja Viader
This beautiful old granja nestled on a side street close to Las Ramblas is the kind of place dreams are made of. With old-world charm, the smell of sweet chocolate in the air, and plenty of delicious treats to enjoy, you’ll fall in love from the moment you wak through the door. These guys are famous for their delicious hot chocolate, as well as their tasty homemade pastries.
Want a sneak peek inside? Join our lovely guide Victoria as she tucks into some of their delicious offerings!
[mv_video key=”agwyhluicbl3iyv6di1f” title=”Enjoy Breakfast in Barcelona Like Locals” thumbnail=”https://mediavine-res.cloudinary.com/v1603440270/nhcvja5hmjzybb5tmvbp.jpg” volume=”70″ doNotOptimizePlacement=”false” doNotAutoplayNorOptimizePlacement=”false” ratio=”” jsonLd=true]
Chocolatería La Nena
The specialtyin this local gem: sugar and spice and all things nice! We love the friendly staff, laid-back atmosphere and to-die-for hot chocolate. They also cater to people with diet restrictions, from the lactose intolerant to the gluten free. Find it nestled in the beautiful neighborhood of Gracia.
Spanish hot chocolate consists of chopped dark chocolate, whole milk, cornstarch, and a little bit of sugar. These simple ingredients make a deliciously rich and creamy hot chocolate that tastes great with churros.
You heat milk (or almond beverage, in my case), remove it from the heat, add three squares of chocolate, stir them occasionally for two minutes, return to heat, and allow to boil so that it can thicken. Three fat squares plus a cup of milk means that each serving is big.
Unlike the standard hot chocolate we top with marshmallows or whipped cream, Spanish hot chocolate is much richer and has a pudding-like consistency. As such, it's served in smaller portions and a shallower cup, making it easier to coat each bite of sugar-cinnamon-dusted churro.
VALOR is the largest and most important chocolate company in Spain. The company opened its doors in the province of Valencia in 1881 and from the very beginning they became an instant success. Today we can find Valor chocolate in every supermarket in Spain, my favorite bar is their extra dark chocolate with almonds.
Hot chocolate is consumed throughout the world and comes in multiple variations, including the spiced chocolate para mesa of Latin America, the very thick cioccolata calda served in Italy and chocolate a la taza served in Spain, and the thinner hot cocoa consumed in the United States.
To make the best chocolate a la taza, melt a few spoonfuls of shavings in milk as it simmers on the stove until it reaches your desired thickness – within minutes you will have rich, creamy hot chocolate, the same flavors that Spaniards have enjoyed for hundreds of years.
Warm the Milk: In a large saucepan, gently heat the milk on medium, ensuring it doesn't come to a boil. Add the Valorcao Chocolate: As the milk warms, begin incorporating the Valorcao a la Taza Dipping Chocolate, continuously stirring to ensure the mixture is smooth and without lumps.
Mexican hot chocolate contains spices like cinnamon and chili and chopped bittersweet chocolate to create a very rich but less sweet flavor. Whereas traditional American hot chocolate is usually made with a combination of cocoa powder and/or chocolate and tends to be more on the sweet side.
In the early 1500s, explorer Cortez presented cocoa beans to the court of King Charles V. Loved by royalty, the bitter drink was adapted. Chilli pepper was vetoed in favour of sugar. Cold drinking chocolate evolved into Spanish hot chocolate.
Also, notice that adjectives usually follow the noun in Spanish, so 'hot chocolate' is translated as chocolate caliente (pronounced: choh-koh-LAH-teh kah-LYEHN-teh).
The Mayans called the drink “chocolhaa” (“bitter water”) and Aztecs called it “Xocolatl.” From those words eventually evolved the word “chocolate.” Cacao was used in special celebrations such as those for funeral rituals, war, or harvests.
Abuelita is a Mexican-style hot chocolate also known as chocolate para mesa (English: "table chocolate") owned by the Nestlé company. It was originally invented and commercialized in Mexico in 1939, by Fábrica de Chocolates La Azteca.
Mexican hot chocolate contains spices like cinnamon and chili and chopped bittersweet chocolate to create a very rich but less sweet flavor. Whereas traditional American hot chocolate is usually made with a combination of cocoa powder and/or chocolate and tends to be more on the sweet side.
The molinillo, or stirrer—this one dating from the 1930s—is a utensil with a certain flair, used for centuries to whip up a foam on hot-chocolate drinks in Mexican and Central American kitchens.
The Spanish were the first ones who mixed the bitter cocoa with sugar, thus modifying a bitter Mayan drink into the delicious and sweet hot chocolate drink as we know today. Over time, Spanish chocolate has changed, but their love for it has never diminished.
It has a noticeably grainy texture because it's processed only to the “liquor” stage, before it's poured into the disk-shaped molds to cool and harden. Classically, it's flavored with cinnamon and vanilla. To make the drink, this solid chocolate is broken into pieces, then just melted into a pot of hot milk.
Address: Apt. 915 481 Sipes Cliff, New Gonzalobury, CO 80176
Phone: +6773780339780
Job: Sales Executive
Hobby: Gaming, Jogging, Rugby, Video gaming, Handball, Ice skating, Web surfing
Introduction: My name is Carmelo Roob, I am a modern, handsome, delightful, comfortable, attractive, vast, good person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
