Thick Spanish hot chocolate

This thick Spanish hot chocolate has a surprising kick

  • 15 mins cooking
  • Serves 2
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  • 2 1/2 cups milk
  • 2 cinnamon sticks
  • 3 teaspoons cornflour
  • 150 grams cinnamon-flavoured Spanish dark chocolate, finely chopped
  • pinch of chilli powder
  • 1/2 cup cream


  • 1
    Place milk and cinnamon sticks in a medium saucepan.
  • 2
    Remove 2 tablespoons milk from pan and stir together with cornflour in a small cup to a smooth paste.
  • 3
    Bring milk almost to the boil over low heat (do this slowly so the milk has time to take cinnamon flavour).
  • 4
    Add cinnamon-flavoured Spanish dark chocolate (see tip), cornflour mixture and chilli powder. Whisk until chocolate melts and mixture boils and thickens slightly. Discard cinnamon.
  • 5
    Pour into two large mugs.
  • 6
    Beat ½ cup cream to soft peaks.
  • 7
    Spoon onto chocolate, top with extra grated chocolate and a pinch of chilli flakes. Serve with churros.


Cinnamon-flavoured dark chocolate is from delis. Substitute with dark chocolate and ½ tsp ground cinnamon.