Spanish Hot Chocolate (Chocolate A La Taza Casero)

Chocolate is one of the world’s favorite treats. It is a sweet, dense, creamy, thick and contains a thick layer of cocoa butter. It is a favorite of people from all walks of life. It is an indulgence, a reward, a reward for good performance. Chocolatiers use cocoa beans that are grown in the tropical region of the world. The beans are then fermented under the care of people who take great care in the process of making chocolate. Making chocolate is a very complicated process for those who want to make chocolate.

According to the history of Spanish Hot Chocolate, it was first made in the medieval times by the monks who lived in those times. It was very hot and spicy, but it had a great taste and it was very popular.

What’s better than chocolate? Not much. But if you’re feeling adventurous, you can try making chocolate in other ways, like in a taza, a diminutive Spanish clay pot traditionally used for serving chocolate.


A Velvety Hot Beverage With A Classic Spanish Hot Chocolate Recipe!

Looking to satisfy a chocolate desire while still enjoying a hot beverage? You should certainly try a genuine Spanish hot chocolate!

This thickened beverage, also known as Chocolate A La Taza Casero or Chocolate Caliente, is made from melted chocolate and milk and tastes just like drinking a chocolate bar… because it is.

Spanish hot chocolate is silky and creamy, decadently sweet, and deliciously warming. It’s ideal for a romantic night, holiday visitors, or just relaxing on the sofa by the fire!

white mug of thick spanish hot chocolate with churros dipped inThere are no greater culinary pairings than a traditional Spanish hot chocolate and classic Spanish churros.

Spanish hot chocolate is quite popular in various areas of the country. It’s great for breakfast at cafés or at home. While living in Spain, Lisa had it many times.

Of course, a cup of Spanish hot chocolate would be incomplete without its companion – churros!

Churros and Spanish hot chocolate are a match made in heaven. Like it was designed for dipping, the soft and fried dough dips into the creamy chocolate.

To serve with the hot chocolate, check out our recipe for Spanish churros. You’ll come back for more bite after bite, we promise.

1629406833_167_Spanish-Hot-Chocolate-Chocolate-A-La-Taza-Casero Behind the Spanish hot chocolate, there are churros… They’re waiting for their dips!

Our recipe for Spanish hot chocolate is very simple to prepare.

The most essential thing to keep in mind is to use good melting chocolate, enough of milk, and corn starch to thicken it.

You’re essentially ready to go after you’ve taken care of those components.

It’s important to keep in mind that this is a thicker hot chocolate. If you’re from North America, you’ll notice that this Spanish hot chocolate is considerably thicker and richer than the hot chocolate you’re accustomed to!

Step-by-Step Instructions for Making Spanish Hot Chocolate

You may use the recipe card at the bottom of this article to make a smooth cup of Spanish hot chocolate.

You can also check out the process pictures below if you want to watch the recipe stages as you create your hot chocolate.

You’ll be able to see whether you’re on the correct track this way!

1629406834_56_Spanish-Hot-Chocolate-Chocolate-A-La-Taza-CaseroGet your chocolate ready.

Break the chocolate bar into tiny pieces first. We recommend using chocolate with at least 70% cocoa, but you may play with with it and modify it to your liking.

Your hot chocolate will be sweeter if you use chocolate with less cocoa or milk chocolate.

1629406835_446_Spanish-Hot-Chocolate-Chocolate-A-La-Taza-CaseroBring the milk to a boil in a saucepan.

Fill a small saucepan halfway with milk and bring to a boil on the heat. Stir once in a while.

1629406837_880_Spanish-Hot-Chocolate-Chocolate-A-La-Taza-CaseroIn go the chocolate pieces – keep swirling!

Remove the saucepan from the heat after the milk has reached a boil and add the chocolate chunks.

Allow the chocolate to melt, stirring often.

1629406838_629_Spanish-Hot-Chocolate-Chocolate-A-La-Taza-CaseroChocolate melted in milk

Wait until the chocolate is completely melted before proceeding.

You may return the milk to the heat for a minute or two if it becomes too chilly while you wait for the chocolate to melt.

In most cases, however, the chocolate melts fast enough that this step is unnecessary.

1629406839_925_Spanish-Hot-Chocolate-Chocolate-A-La-Taza-CaseroDissolve the cornstarch in the water.

Dissolve the cornstarch in a little amount of milk in a cup. Make sure there are no lumps by vigorously stirring.

Once all of the chocolate has melted, pour in the milk along with the dissolved cornstarch.

If you want your hot chocolate to be somewhat sweeter, add the sugar as well.

1629406840_378_Spanish-Hot-Chocolate-Chocolate-A-La-Taza-CaseroI’m waiting for the hot chocolate to thicken a little more.

Then, over low heat, return the saucepan to the burner and stir for 5-10 minutes, or until the hot chocolate has thickened.

1629406841_381_Spanish-Hot-Chocolate-Chocolate-A-La-Taza-CaseroThick Spanish hot chocolate, ready to savor or dip into!

Pour the Spanish hot chocolate into two cups and serve immediately as it has thickened. With some Spanish churros, it’s fantastic!


  • 2 quarts of whole milk
  • 5 oz. dark chocolate with at least 70% cocoa (approx. 140 grams)
  • 1 and a quarter teaspoons cornstarch
  • milk (two tablespoons)
  • 1 to 2 tbsp. white sugar (optional)


  1. Small bits of chocolate should be broken up.
  2. Fill a small saucepan halfway with milk and bring to a boil on the heat.
  3. Remove the saucepan from the heat and add the chocolate chunks after it has reached a boil. Allow the chocolate to melt, stirring once in a while. Place the milk back on the stove for a minute if it becomes too cold while you wait for the chocolate to melt (this should not happen).
  4. Dissolve the cornstarch in 2 tablespoons milk in a cup. Once all of the chocolate has melted, add the dissolved cornstarch to the saucepan. Also, if you want your hot chocolate to be somewhat sweeter, add the sugar (optional).
  5. Return the saucepan to a low heat setting and whisk continuously for 5-10 minutes, or until the hot chocolate has thickened. By watching the boiling bubbles rise through the liquid, you’ll see the hot chocolate thickening.
  6. Once the hot chocolate has thickened, remove it from the heat and pour it into cups. Serve immediately – it’s delicious with handmade churros!


  • It may take a few minutes for the corn starch to thicken the hot chocolate. At the same time, don’t leave hot chocolate on the burner for too long if it has thickened sufficiently – it will thin again.
  • Keep in mind that it’s thicker and richer than hot chocolate in many other nations, so you won’t need much.
Information about nutrition:

Serving Size: 1 Amount Per Serving: Yield: 2 Yield: 2 Serving Size: 1 Amount Per Serving: 609 calories 31g total fat 18g Saturated Fat 0g trans fat 10 g of unsaturated fat Cholesterol: 31 milligrams 130 milligrams sodium 71g carbohydrate 5 g of fiber 59 g sugar 12 g protein

An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.

How did this recipe turn out for you?

You may save it to one of your Pinterest boards and come back to it at any time!

This post is part of a series of posts on this blog where I am going to review different types of hot chocolate. For today’s post, I will be talking about hot chocolate made from Spanish style chocolate.. Read more about taza chocolate uk and let us know what you think.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.