If you want to try some other hot Spanish drinks, try these recipes for café con leche and hot wine. Jump to: Even though this is the best homemade hot chocolate recipe, there are different changes that you can make according to your preferences. It's traditional to serve Spanish hot chocolate in small cups (about 4 ounces) at breakfast. The chocolate is very rich, so you only need a small serving. Enjoy it with fresh churros and dip them into the chocolate for a delicious treat! Store

While it may not be the most typical breakfast served in Spain, churros and chocolate is definitely one of the favorites of those who come to visit the country. To make this Hot Chocolate recipe at home you will need little to no equipment, which means that this Spanish chocolate drink is really easy to make and you won’t need to clean many dishes!For an extra rich and creamy hot cocoa: replace 1 cup of whole milk with a cup of half and half or heavy cream. How to make Hot Chocolate: There are also some recipes that call for water, but it is hard to work with chocolate and water. Tips on Serving Spanish Hot Chocolate When served at a bar or café, though, they are almost always accompanied by chocolate a la taza. What is chocolate a la taza? Newcomers to Spain are always surprised by Spanish breakfast foods-- you won't find bacon, eggs, pancakes, or waffles here! A typical breakfast consists of a simple tostada —a piece or two of rustic bread doused in olive oil and spread with tomato, ham, or marmalade. This chocolate caliente isn’t just a drink, it’s also a dipping sauce for churros (maybe even Cuban buñuelos if you’re feeling adventurous!).

Once that your milk is warm, add the chopped chocolate. If you want to add any spices, this is the moment to do it.

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It is really important that whenever you are reheating the hot chocolate, it doesn’t reach the boiling point, because otherwise, you won’t be able to consume it. Place the pot with the milk on a stove on low heat. Be careful while heating the milk because it can start boiling really fast and that’s not what you want for this recipe. Mix continuously to make sure that everything is combined. Reheating: Stir gently in a saucepan over medium-low heat until the chocolate is smooth and warm. Avoid overheating. Chocolate: Choose the best quality bar chocolate (not chips) that you can find. In Spain, we use dark chocolate with at least 60% cacao solids--although 70% is even better.