We’re gearing up for a chilly, windy and rainy day today…the perfect weather for hot chocolate! Spanish hot chocolate is a wonderful variation of this delicious winter standby. Delicate hints of orange and cinnamon grace the silky smooth chocolate. Typically, Spanish hot chocolate is thickened with cornstarch, but my version is not. If you’d like, near the end of simmering just add a cornstarch slurry of 1 teaspoon cornstarch to 1 tablespoon water and stir in until thickened. Warm up your insides this winter and give this one a try, I bet you’ll love it!
2 1/2 cups whole milk
zest from one orange (I used a clementine)
1 cinnamon stick
1 tablespoon sugar
1/2 teaspoon vanilla
1 tablespoon best quality cocoa powder
In a small saucepan, bring all ingredients except chocolate up to the boiling point, then reduce heat to a simmer.
Allow to simmer about 10-15 minutes to allow the orange and cinnamon to infuse the milk.
Add chocolate powder and whisk to combine.