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Chocolate a la Taza

Serves 4 to 6 Beverage vegetarian, Beverages

Chocolate a la Taza

Chocolate a la Taza is a rich, thick hot chocolate that's a staple in the chocolaterías of Madrid. It's a comforting drink often enjoyed with churros, making it a beloved part of Spanish daily life. This version brings the essence of those bustling cafés to your home, with a focus on straightforward seasoning and generous portions.

The taste is deeply chocolatey, with a smooth, velvety texture that clings to the spoon. The combination of dark chocolate, whole milk, and a hint of sugar creates a balance of sweetness and intensity, while a touch of cornstarch gives it that signature thickness. A pinch of fine sea salt rounds out the flavors, making each sip a cozy indulgence.

Ingredients

  • 200 gdark chocolate — finely chopped
  • 750 mlwhole milk
  • 1 tbspcornstarch
  • 2 tbspgranulated sugar
  • 1 pinchfine sea salt

Method

  1. Begin by breaking 200 g of dark chocolate into small pieces to ensure it melts evenly. Set aside. In a medium saucepan, pour 750 ml of whole milk and place it over low heat. Warm the milk gently, stirring occasionally, until it is just below a simmer. This will help the chocolate melt smoothly without scorching.
  2. While the milk is warming, in a small bowl, mix 1 tablespoon of cornstarch with a few tablespoons of the warm milk. Stir until the cornstarch is completely dissolved and the mixture is smooth. This slurry will help thicken the chocolate drink to the right consistency.
  3. Once the milk is warm, add the chocolate pieces to the saucepan. Stir continuously with a wooden spoon or a whisk until the chocolate is fully melted and the mixture is smooth. The chocolate should be completely incorporated, creating a rich, dark liquid.
  4. Add 2 tablespoons of granulated sugar and a pinch of fine sea salt to the saucepan. Stir until the sugar is fully dissolved. The sugar will balance the bitterness of the dark chocolate, while the salt enhances the overall flavor.
  5. Slowly pour the cornstarch mixture into the saucepan, stirring constantly to prevent lumps. Continue to cook over low heat, stirring frequently, until the mixture thickens to a creamy consistency. The chocolate should coat the back of a spoon, indicating it's ready.
  6. Taste the chocolate and adjust the sweetness if necessary by adding a little more sugar, stirring until dissolved. If the chocolate is too thick for your liking, you can add a splash more milk to reach your desired consistency.
  7. Remove the saucepan from the heat and let the chocolate rest for a minute to allow the flavors to meld. This brief rest will also help the drink cool slightly, making it perfect for serving.
  8. Pour the Chocolate a la Taza into warmed cups. Serve immediately, savoring the rich aroma and velvety texture. Traditionally, this drink is enjoyed with churros, but it stands beautifully on its own as well.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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