The next day, equally as chilly, I ordered a cup of hot chocolate at the hotel and was presented with an identically rich, smooth and delicious drink. It was not long before I realized that this was how hot chocolate was served in Barcelona. The day I got home, I tried to recreate the drink I fell in love with in Barcelona, and believe I have succeeded. My Barcelona Hot Chocolate is wonderful as is, but during these chilly nights, a shot of peppermint schnapps is sure to add a wonderful dimension to this decadent treat.
§ 5 tablespoon cocoa
§ 2 tablespoon sugar
§ 1 tablespoon brown sugar
§ 1/2 tablespoon cornstarch
§ 1 cup milk
§ 1 tsp vanilla
§ 1/2 tsp instant espresso or coffee (optional)
In a small bowl, combine cocoa powder, granulated sugar, brown sugar, espresso powder and cornstarch.
Pour cold milk in to a small saucepan and add cocoa mixture.
Begin cooking at medium low heat while stirring constantly. Mixture will thicken as it heats. Cook until it thickens. Stir in vanilla, instant espresso coffee (optional) and serve immediately.
For a printer friendly copy of this recipe, go to Barcelona Hot Chocolate. Enjoy!