Monday, January 23, 2012

Xocolata Espanyola (Andorran Hot Chocolate)


This is a dark hot chocolate made in Andorra and the Catalan-region of Spain. Made with melted dark chocolate, milk, flour and cinnamon. It's a delicious, thick treat that requires the presence of xurros!

2 C shards of dark chocolate
2 C milk
1 T white whole wheat flour (the original recipe called for corn flour)
1 T organic granulated sugar
1 t ground cinnamon (I added this)

Heat the milk till it just begins to steam. Add all the other ingredients. Whisk continuously until the chocolate is melted and the drink begins to thicken.

Serve in small cups as this is a very rich drink. I used espresso cups.


No comments:

Post a Comment

Share Buttons