Spanish hot chocolate (chocolate a la taza)

Time 20 minutes
Yields Serves 4 to 5
Spanish hot chocolate (chocolate a la taza)
(Anne Cusack / Los Angeles Times)

In a small bowl, mix 1 cup of water with the cornstarch. Set aside.


Pour the remaining 2 cups of water into a medium saucepan. Add the chocolate, and cook over medium-high heat, stirring until the chocolate is melted and smooth.


Mix in the milk and sugar. Give the cornstarch mixture a quick stir and add it to the saucepan. Cook over medium heat, stirring constantly, or until the mixture begins to coat the back of a spoon, about 5 to 8 minutes. (The hot chocolate will continue to thicken even after cooking to the desired pudding-like consistency.)


Remove from the heat and stir in the vanilla. Add more sugar if desired. Serve immediately.

Adapted from Janet Mendel’s “My Kitchen in Spain.” Use a high-quality chocolate bar such as Scharffen Berger semisweet, 62% cacao.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.