Some people go to Spain to gaze in awe at Gaudi’s architecture in Barcelona or Goya’s dark paintings in Madrid’s Prado museum. Others seek spiritual awakening on the pilgrim trail to Santiago de Compostela, or lose themselves in flamenco rhythms. Those things are all well and good, but I’d go back to Spain just for the hot chocolate.
Spanish hot chocolate is dark, thick and completely addictive. It’s the original meal in a glass, the ultimate solace for the impoverished traveller with a chocolate habit. Here’s how to make it at home.
1 cup best-quality cocoa
⅓ cup caster sugar
6 tbsp cornflour
¼ tsp salt
1 tsp ground cinnamon
200g best-quality dark chocolate, roughly chopped
Put all the ingredients in a food processor or blender and whiz to a fine powder. No processor? No problem. Just put the cocoa, sugar, cornflour, salt and cinnamon in a bowl, grate in the chocolate and stir until well combined. Store in a tightly lidded jar in a cool, dark place.
To transport yourself to chocolate heaven, heat half a cup of milk in a small pot. Add six tablespoons of the chocolate mixture and stir to form a smooth paste. Keep stirring over medium heat, then gradually add another cup-and-a-half of milk. Continue to stir the mixture until it thickens to a smooth, velvety liquid (about five minutes). Pour into two cups and serve. A deep-fried doughnut on the side is a fitting accompaniment.
Recipe by Lucy Corry