When we woke up this morning, we found another layer of fluffy snow coating everything outside and fat puffy flakes still flurrying down. Poor snowman had gone through the January thaw of last week and needed a little help, so this snow was his salvation! After putting the poor guy back together and dressing him up a bit, I came in ready for some hot chocolate. We had a bunch of chocolate left from Christmas stockings and birthday cake baking, so I decided to try to make the hot chocolate that Silent Bob and I had when we visited Barcelona - I must say it came out really well!The Spanish version of hot chocolate is just one notch below a chocolate pudding in a cup. It's dark and smooth, and so rich that it's served in small demitasse cups. Really! With a dollop of sweetened whipped cream and a sprinkle of cinnamon sugar on top, it is one powerful sweet treat! I don't know how the cafe in Barcelona made their chocolate, but this recipe is as close as I can get. Please try it and enjoy the chocolate goodness!
2 c. whole milk
1 cinnamon stick
1 tbsp. cornstarch
1/2 tsp. vanilla
2 tbsp. sugar
4 1/2 oz. semi-sweet chocolate (we buy 70% + dark chocolate)
1/4 c. heavy cream plus 1 tsp. sugar
cinnamon sugar for sprinkling
Whip heavy cream and 1 tsp. sugar until stiff peaks form. Set aside with the cinnamon sugar and cups.
In a small saucepan, heat the milk, sugar, vanilla, cornstarch, and cinnamon stick over medium-low heat. Stir the milk constantly until it begins to steam and form a foam.
Add the chocolate pieces and stir constantly so that chocolate does not singe on the bottom of the pan. Keep stirring until the chocolate melts and all the 'flecks' are smoothed out and the hot chocolate is thick, smooth and uniformly colored.
Pour into small cups and top with a dollop of whipped cream. Sprinkle with cinnamon sugar and serve immediately.
There ought to be a law ... this is so outrageous!
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