I lived in Spain and I loved their chocolate. Two things I have to mention: #1) their cups of hot chocolate were VERY, VERY thick, so I am sure they used more cornstarch. #2) The churros in Spain (where they originated!!) are NOT dusted with sugar. So when you dunk them in the chocolate, the ONLY sweetness is from the chocolate.

This gave me memories of spending time at my Abue's house. We used a tablet of chocolate abuelita whisked into foaming hot milk with a molinillo. And we'd sing "bate bate chocolate". The song is crucial...without it, it's just not the same.

@pedroarjona6996

Жыл бұрын

As a matter of fact, Abuelita, or any other good quality Mexican table Chocolate, lend itself to Spanish style Chocolate verywell, the spice mix and sugar that contains, helps a lot the taste.

@GenericAccountVLR

Жыл бұрын

🎵 ❤

@jesmarkmikesell1957

Жыл бұрын

Okay, now this is one of the more wholesome hot chocolate stories I've had the privilege to know about.

@hellosabrinachaney

Жыл бұрын

@@mistermysteryman107 Indeed, people from Mexico exist and they pass on traditions to their grandchildren. I pity that you find that so hard to believe. You missed out, amigo.

@Lalairu

Жыл бұрын

@@hellosabrinachaney no le hagas ni caso, con ese nombre tiene pinta de ser troll.

I first had this in Paris, many many years ago. I couldn’t understand why it tasted so different to the powder version which was all I knew. So in my broken French I asked the waiter, he took me to the kitchen and I saw the chef breaking the chocolate into hot milk as he whisked. I can still remember the taste. Oh Paris so beautiful then. Family owned small cafes with slow cooked food. 😋

@peterhopson8953

Жыл бұрын

The French don't use the starch though. After adding the chocolate, strain, clean the pot and return it to very low heat until it is the consistency desired.

@judithmatthews8460

Жыл бұрын

@@peterhopson8953 correct I forgot to mention that 💕

@terryt.1643

Жыл бұрын

I loved the French chocolate I first tasted in Paris as a tourist, but I have to say my favorite is Mexican with the hint of cinnamon.

This took me back to my childhood in Trinidad in the early sixties. My mom and I went to the next door neighbor's farm where he had a few Holstein cows that were ready for a photo shoot...beautiful with full udders. The morning was bright and the thick green tropical grass was saturated with dew and there were several cashew trees in a row along the fence line. He had one of the largest sows I have ever seen with several piglets suckling. The air was a mix of wet grass, corn feed, citrus blossoms with a blend of manure and pig excrements....wonderful! I got to choose the cow Mr Captain milked then poured it into the three Black and White Scotch Whiskey bottles mom brought along. When we got home she poured some into a saucepan and brought it up to a slow boil then grated pure coco into it. That thing had an oil slick and required a couple spoonful of pure cane sugar to make it tasty. Pure coco is absolutely not something you would just consume. Along with the coco was fresh bread and Fernleaf butter slabbed on like cheese. This memory has stayed with me ever since and although it was an every day routine for mom, I believe it was the first time it was just the two of us without anyone else in the family.

@mistermysteryman107

Жыл бұрын

Sounds made up.

@terrancecoard388

Жыл бұрын

@@mistermysteryman107 My earliest memory goes back to looking up in my crib at a ceiling light in the house where I was born. My mother said we moved from the house by the time I was six months old...so there is that. President Biden recently said that while his father was dropping him off at high school he saw two men kissing. When he asked his father what was that, he responded that it was ok...they love each other. Let's make that circa 1957. THAT is made up! When I grew up our parents did not sit us in front of a TV...we did not have one. Our brain cells were not wasted on nonsense. When I was eleven, I could fill out everything on the periodic table...they gave out a sheet of paper with the boxes and said fill it out. That accounted for just 25 points on the test.

@robertmitchell8630

5 ай бұрын

My parents are from Trinidad been there near every summer during my teens awesome memories

Since I was a kid, hot Mexican cocoa served with buttered toast. Yum yes, sourdough is even better. 6:23

Few notes from a spanish person! In Spain, our churros are very different than those you see! Generally we don't add any sugar to them if they are going to be eaten with chocolate, because that would make them way too sweet! Our churros only have 2 main ingredients: Water and Flour. Then, only a pinch of salt and fried exclusively on sunflower oil. This is what you will find about everywhere around here. Also, we don't really add cornstarch when making this hot chocolate. We just add more chocolate if you want it more or less thick. It is possible to use a blend of intense chocolate for the main flavour and less strong chocolate for the thickness and getting the taste right. I should feel much closer to a pumpkin cream than a soup, in terms of how liquid it should be. In any case, your version seems to work fantastic. I can't recall how many times I had this for breakfast during winter!

@petergray7576

Жыл бұрын

This recipe is more properly known as a Mexican-style Chocolate Atole AKA Champurrado. Atoles come in other flavors, but always use a starch based thickener from maize or Mesquite beans (atole de pechita). Edit: John's use of the adjective "Spanish" is a bit misleading (not his fault). Traditionally recipes in the USA originating from Latin America (most usually Mexico) have received this moniker as a neutral adjective. Hence "Spanish Rice" (which is from Mexico) or "Spanish Sauce" (a mild red pepper seasoned sauce from Mexico) or in this case "Spanish Hot Chocolate" (You guessed it..... from Mexico).

@hxhdfjifzirstc894

Жыл бұрын

@@petergray7576 Ah, I thought it was champurrado, but couldn't be sure...

@tomtom9889

Жыл бұрын

@@petergray7576 I get where you’re coming from, but this is definitely not champurrado. It doesnt use the slightly spicier mexican chocolate, masa harina or even piloncillo.

@237dman

Жыл бұрын

I feel like some chocolate you would get at a cafeteria, I'm thinking like Paladin, definitely has a thickener.

@mitchyoung93

Жыл бұрын

No, this is Spansih hot chocolate, as in you could get this in Madrid. Frankly any chocolate drink that features milk is ultimately Spanish in origin.

We use a 50-50 mix of Trader Joe’s Belgian Dark Chocolate, Ghirardelli 100% Majestic powdered cocoa, and whole milk whipped in a saucepan until an infrared thermometer measures 160 degrees F. And we found a non-stick saucepan at Sur la Table with pour spouts - perfect! Except they no longer carry it. Optional extra: mini marshmallows rolled in cinnamon.

This reminds me of when we had Aztec-style cacao in Social Studies. Thanks Chef John, for all your beautiful work in the kitchen.

@stevenrodriguez9655

Жыл бұрын

Did y’all trip balls?

@Venator1230

Жыл бұрын

@@stevenrodriguez9655 me and the rest of the middle schoolers thought we were jaguar warriors

@stevenrodriguez9655

Жыл бұрын

@@Venator1230 Lmao. I recently visited Chichen Itza and they told us all about that stuff!

@kenm.2793

Жыл бұрын

makes sense because that drink is an atole (thickened with masa harina) and the cornstarch in this recipe i would imagine gives it a similar texture!

I had a friend that once, in the middle of winter, made this hot chocolate...sometimes I remember, and I wanna cry, because I'm diabetic so I really can't drink that anymore 🤣 It's summer in Argentina at the moment but I do wish to drink a really creamy hot chocolate. Thanks for the content, Chef John!

@silverdawn813

Жыл бұрын

many in my family are also diabetic... i use 100% pure chocolate because it has no sugar and then I add stevia to sweeten to my preference. baking chocolate also works. I've also made this with sugar-free dark chocolate (like hersheys) which are already mixed with some non-sugar sweetener.

@k4RtInk

Жыл бұрын

Another easy option would also be: unsweetened cocoa powder + any sugar free sweetener

@ramirospinelli6453

Жыл бұрын

its not summer anymore, it's hell.

@eclipsedbadger

Жыл бұрын

@@ramirospinelli6453 I can feel my brain boiling on its juices, some gourmet food 🧠 Hopefully we will get some respite soon! They are promising rain!

@eclipsedbadger

Жыл бұрын

@@silverdawn813 totally trying this one. There is some Stevia-only sweetened chocolate milk in my country but nothing beats some homemade drinks for the winter...when it arrives 😩

One of my unforgettable childhood memories is having one cup of hot chocolate, also with bread, but with a dollop of fresh Palmita cheese on top. All these on a freezing evening. Excellent video, Chef John, as always.👍🙂

dang! that's a LOT easier than EVERY other version of the recipe i've ever seen. i will definitely make this!

The name of the textbook in my high school Spanish class in the mid 80’s was “Churros y Chocolate.” I think learning about that treat was my biggest takeaway from high school Spanish. That and learning that farm animals sound different in Spanish than English. Crazy.

@grimmWednesday

Жыл бұрын

We had that book too! Finally ate it in Salamanca Spain during college -one of my favorite foods ever

I had hot chocolate multiple times in Mexico City last year and haven't been able to get it off my mind!!! It was a life-changing experience, and I have scoured the internet for recipes that said they were for "Mexican hot chocolate," but i have yet to find one that emulated that RICH, CREAMY, CHOCOLATEY, INCREDIBLE beverage that I remember. Super duper excited to try this, Chef John!! It looks spot-on!

@Avarren

Жыл бұрын

If you do try it and decide it’s like what you remember from Mexico City pls post a follow up 😀

@avalerio0892

Жыл бұрын

If you ever happen to be around Santa Fe, NM- check out Kakawa Chocolate House. I was so impressed with their varieties!!

Perfect. Just got upgraded to a Winter storm warning for up to a foot of snow. If I promise to make this for my husband, do you think I can get out of shoveling?

@queenmamabear5812

Жыл бұрын

Absolutely worst case put it into a thermos LoL

You should make a Royal Navy Pusser's "kai" hot chocolate drink. Butter, evaporated milk, unsweetened dark chocolate and a spoon had to stand up in it... A Block of unsweetened dark chocolate should be scraped with a dagger, never mind the dirt, into only enough water to melt it. Add sweetened condensed milk from a can and lots of sugar, add a big dollop of butter and stir. The spoon should stand up in it on its own. I also read you are not to use water from the fire main. Excellent when keeping first watch in the North Atlantic in winter.

This is how I make my hot chocolate, except for the corn starch. I just let it cook in low for a few minutes and it thickens beautifully.

@Matt..S

Жыл бұрын

Why not just use less milk instead of wasting it to vaporize off?

@deamonsoul1

Жыл бұрын

​@@Matt..S condensing the milk would create a thicker product than simply leaving it out due to caramelization of the sugars and proteins.

@nyx6509

Жыл бұрын

@@Matt..S it doesn’t thicken or taste the same. Try it both ways and which tastes better.

@Matt..S

Жыл бұрын

@@nyx6509 You're imagining things. Sorry but reducing the water content from lets say 100ml to 90ml won't make it noticeably thicker to you. Even going down to 25ml won't suddenly give you "cream" in texture. That's chemically impossible with something like milk which is mostly water.

@zaria5785

Жыл бұрын

@@Matt..S would evaporated milk from a can be better instead of condensed milk?

Perfect spanish style chocolate!!! This is very common in spain as breakfast on winter weekends with churros or toasted bread... thank you for this beautiful recipe

I fell in love with European style hot choc when I lived in Germany for 3 yrs

Oh wow, this really makes me want to go back to Spain

I had this style of hot chocolate, with more cornstarch I’d guess, in Lisbon. It was so delicious. I was a bit disappointed years later when I discovered it’s just from adding cornstarch.

@thaliacrafts407

Жыл бұрын

Cornstarch is powdered magic. From thickening sauces to making a killer poster glue

Love love ❤️ you and your channel and how you help single moms shine…..my daughters love the recipes and the funny things you say that help ease my nerves as a home cook.

Most satisfying thing ever when served with the sourdough. A "dessert for lunch" kind of meal

It's so cold and rainy and windy here in the Bay Area today. Mmmm...this would be just the thing!

This reminds me of your Italian dessert for Valintines Day from years ago. Always wanted to try it in this form

You might enjoy using Chocolate Cortés it’s really really good

Shoutout to Chocolate Abuelita 🤗 … Mexican will know 😊

Now wait a minute! Liquified chocolate bar sounds mighty good to me....

Thanks so much Chef John, I love the hot chocolate from Spain but never new how to make it.

I heat the milk in a pyrex measuring cup, in the microwave. Then mix in a cold cornstarch slurry. Stir until thickened, returning to microwave for another 30 seconds, stirring again. Then break some chocolate in a cup, add a bit of thickened hot milk, stir until melted. Top with rest of hot milk, keep stirring. Add sugar, cinnamon, rum or brandy, vanilla in any combo, to taste. A tiny pinch of salt. I want to try this with an espresso. I like you idea of cayenne, too, Chef John. Love your vids, thank you!

Love this recipe Chef John.

Hey Chef John, I've just been thinking about making hot chocolate today n lo and behold, you upload. What a joy!

I enjoy all your videos. I cooked my way through school in restaurants that allowed experimentation and had a commitment to quality. Listening to you is like listening to my musician friends. It’s contagious. Gonna make this chocolate for my grandchildren and give you the credit.

Chef John I am literally sprinting to the store!

Made me remember the best coffee I’ve ever had in my life. A Puerto Rican family friend made me coffee with just milk and coffee. Omgosh, theee best. I need to find out how the Wife made it. Still to this day I can’t get anything more rich. I bet chef John knows how though.

Thank you Chef John. Definitely, artisan sourdough toast with hot chocolate.

Thanks Chef for delivering yet another winner! I made this for breakfast today with buttered toast and it is truly the breakfast of champions!! I can see what you mean about the cornstarch. It’s like drinking chocolate silk. I didn’t think I’d like the cayenne but just a wee bit adds a slightly different kind warmth that takes it up another level. The bonus was that it’s super easy to make!!

Holy mother of God I'm drooling

In Colombia, we put pieces of cheese in our hot chocolate, imagine a fondue. It melts and gooey goodness is spooned out. Delicious!

Food wish complete! Thanks Chef!

an easy side to make (and delicious breakfast/brunch treat) that is the perfect pairing for starch fortified hot chocolate is peanut butter condensed milk french toast. oven preparation with low temp cook through and a quick broil to finish. MAGIC

Oh my heck that looks delicious!

Mess with your quality ingredients all you want, but single most important factor in fancy hot chocolate is as you mentioned, the cornstarch.

What you said about powdered hot chocolate brought back an old memory from high school, in the late 1970s. The family of a friend of mine had the concession contract for home football games. I filled in for him and worked there one night when he was sick. The night was unexpectedly very cold, and we ran out of hot chocolate (the powdered kind) early. My friend’s sister (I think) went to the only nearby grocery store to buy some more but they didn’t have much. We did have a microwave in the concession booth, so she also bought back several gallons of chocolate milk so we could heat it up in the microwave. When her dad saw what she brought back from the store, he quickly added “premium” hot chocolate to the menu, for about a dollar more per cup than the “regular” powdered style. It took a while to sell the first cup of “premium”, but once we did there was a run on it. Everybody wanted some, and acted like it was the most delicious thing ever! The milk was Borden’s Dutch Chocolate, and from my experiments later I learned that the brand name is VERY important. No other brand I have ever tasted comes close to its quality chocolate flavor. Just add a few drops of vanilla. I’ve had something very very similar to Chef John’s version, in Paris, and it’s better than heated-up Borden’s. It’s just not as convenient.

Yummm! Thank you!

Amazing!

Life pro tip, if you use a double boiler type setup (I just put the pan in a water bath), cleanup will be way easier!

OMG right back to my childhood of hot chocolate and warm buttered toast after coming in from a snowy day of sledding, or ice skating, or building a snowman. Even though I live in the sad state of Florida now, I’m going to make this ASAP.

Great recipe Chef Juan.

Chef John: we don't want this to be a melted chocolate bar Also Chef John: ok let's dump in all this chocolate to melt...

I would love some

After all Chef John, you are the crème brûlée of your choc au lait! 😎

The aroma of Spanish hot chocolate reminds me of my grandmas kitchen , I remember sometimes helping her make hot chocolate, I remember opening the kitchen drawer where she would store the hard as rock chocolate (abuelita brand) can't recall exactly how she would break the round- 1inch thick bar whenever she would make a small batch.

@ejrunyonsbridgetostory355

Жыл бұрын

She may have grated it, that’s a good way.

Mmmmmmmmmm…yummy. Thanks John

Jon, i make hot cocoa with sugar and powdered cocoa 1:1, then add boiling water from a kettle directly into a glass mug. Then, in a capped mason jar, I combine heavy cream, sugar and vanilla extract and give it a few really good shakes until i get a thick sweat cream. I take a spoon and lay it just over the surface of the hot cocoa horizontally (might have to bend an old spoon) and gently glide the cream over it. It's quick and absolutely fantastic. The viscosity of the hot cocoa depends on the cocoa to water ratio, which i like on the richer side; but i read you shouldn't consume over 4 to 6 teaspoons of cocoa powder a day. A nice demitasse cup is perfect for this.

@MeldinX2

Жыл бұрын

Better if you skip water and just use milk+ heavy cream that you boil. That and cocoapowder and sugar will taste amazing.

My mom always bought Carnation chocolate milk mix when i was a kid...sometimes Ovaltine. When we had hot chocolate, she used warm milk (from our own cows) and the Carnation. When instant hot chocolate mixes became a thing, I was not and am still not very impressed with them. No matter the chocolate you use, you gotta have milk! I now enjoy pumpkin pie spices or at the very least, nutmeg in my hot chocolate.AND CAYENNE!

I had a similar version of this in Sestriere, Italy - was delicious 😊

I had fun watching your reflection in the spoon ☺

That's a nice idea. But for the spring diet rather not. 😉😉 In my childhood, there were slices of bread with butter and thin chocolate bars for underweight children. This is in a comparable league.❤

Thank you..bueno

Yumm. My abue used to make chocolate with a abuelita chocolate tablet and froth it w the molinillo ❤

Chef John the GOAT!

You are in for a big treat. That's what he said.

I just shared this with my family! Thanks I love coffee and some chocolate. 😊

I've been thinking about that for a while now but in this video I am just convinced that Chef John is at the beach in Hawaii and only making voice overs while someone else cooks🙈.

Well done! This is the genuine Spanish style hot chocolate! We have it on Reyes Eve ( January 6th) with roscón de reyes. Delish!!!!

4:32, I was wonderin' when that was going to happen! ❤‍🔥

A great rich, bold, and delicious hot chocolate from 🇪🇸.

Been waiting on this since you made the churros!!!

was hoping for something spanish in this, like wine, olive oil

Luscious

Merci beaucoup pour le chocolat chaud, il a l’air délicieux et très onctueux.

A few times when I was a kid, my grandmother made hot chocolate, but she didn't use the powdered mixes. She used regular Hershey's cocoa powder and milk. I'm sure she didn't add corn starch for hers (American), and I don't think she added sugar or honey. It was simple, just the two ingredients, as I recall. -- But I'd love to try this Spanish hot cocoa recipe. -- A good dark chocolate cocoa powder might work, or dark chocolate or semi-sweet chocolate chips. But Chef John's cooking instincts of course go for the bar cooking chocolate, which is probably best. Hmm... variations with a little peanut butter chips or butterscotch or white chocolate in with the dark or semi-sweet cocoa chocolate... could be very interesting too.

@benw9949

Жыл бұрын

I'm told a little cinnamon in hot chocolate is a typical Latino thing, and it does taste good!

Excellent, I'm going to try this kind of chocolate because I have to say something, in Mexico and Colombia, we have the best bars of chocolate for this recipe, but this one looks very good, I'll have to try it, thanks for sharing the recipe,

Delicious for dipping in some churros!

RVL .. I trust you guys .. this is top notch 👌 yall are talented. Following from South Africa

My husband is from Puerto Rico and takes his chocolate with a piece of cheese in the bottom of the cup. Edam works very well. I usually use a Lindt Chili bar to make the chocolate. So good. When you finish the drink the gooey lump of cheese at the bottom is wonderful.

Very Great 👍👍👍

Is this called Spanish just because of the cayenne on top? I do this once a year on the day we decorate the feeling Christmas tree. But, I use heavy whipping cream for about 1/4th of the milk and add a dash of real vanilla.

Love the videos. Keep up the good work. As someone recently retire from the television industry I know how difficult it is to be a one-man show and do it all. You do it well. Kudos!

@rdtone99

Жыл бұрын

Retired not retire. Roger, Louisville

omg, looks so good. i am making some tomorrow :)

This looks great. I’m gonna make this tonight. Probably minus the cayenne though, I got little kids.

Chef John, please make a recipe for chocolate sauce, the type that solidifies when you pour it over ice cream. NO ONE HAS DONE THAT.

@thaliacrafts407

Жыл бұрын

I think you need to look into chocolate tempering

I just use milk, unsweetened cocoa, and chili powder, but I'll need to try adding corn starch and a bit of salt. Perfect antidote to a cold day outside.

I love Colombian style chocolate with cheese inside! Much much much better! I remember trying it the first time in Bogota in cafe La Puerta Falsa - The false door.

Dissolve the corn starch in 1 tsp of the milk first before adding the slurry to the rest of the milk, it helps avoid lumps that form otherwise

I'm not into sweet drinks at all, but I'm only here for chef Jhon 💜

This is the perfect texture for drinkable hot chocolate.

You missed the boat on the cinnamon. Spanish hot cocoa has CINNAMON

Yess this reminds me of the hot cocoa that my Cuban friend made me.

Hot chocolate with loaf of bread, cheese, butter and swedish "svennes" kaviar on is just amazing too dip and eat while having hot chocolate combine

Ah sadly winter just finished for us! We turned the air conditioner on for the first time this year. Also, is this possible to replicate with less dairy or with dairy substitutes? My bf has a horrible intolerance. Edit: I'm thinking since the thickness is from corn starch, oat milk would work ok

After all you are the one who is Loco over your Spanish style hot cocoa.🤪

Very beatifuuuulllll👍👍👍❣️❣️❤️❤️❤️

I love to visit Mexico City. The Museums and interesting places are amazing. Because of the climate there, the street vendors make wonderful hot chocolate. They use a tool to whisk the hot chocolate called a "cochillo" (?!?). I bought one on one of the trips, and use it when I make my hot chocolate here in the States. Add some cinnamon 🤤

Chef John, this looks good but the problem with me breaking up the chocolate. Very little of it would make it to the plate/drink! Lol! Thanks anyway for the recipe.

Yummm just add a little liquor ❤

3:24 anyone complaining has clearly never made or had a ganache.

I do pretty much exactly this recipe but I put dried red pepper flakes in, just a few, with the chocolate.

You can do this with cocoa powder just as well (no, not the powdered milk mix). That's what the chocolate bars are in the first place.

@MeldinX2

Жыл бұрын

True, Cocoa powder, sugar, Milk and some heavy cream makes for a hell of a nice cup of chocolate.

@thaliacrafts407

Жыл бұрын

Get the Dutch processed stuff, it's so much better

This is how I make Hot Chocolate. The cooking process is the same, but the recipe is slightly different. The result is drinkable consistency without corn starch. I think thickening agent that comes with chocolate bar is enough. ------ 50g - Dark chocolate (70% cacao) 250ml - Milk 1tsp - Honey (or Sugar if you're allergic) 1 - Cinnamon stick 1 - Pinch of salt 1 - Few shakes of red hot pepper (or leave out) Few small Marshmallows to garnish on top. ------ ☕

@samanthafox2664

Жыл бұрын

ooooh, marshmallow topping - now that sounds yummy...

@RmFrZQ

Жыл бұрын

@@samanthafox2664 I know my stuff. 😉