Ever since my semester abroad in Spain, hot chocolate has never been the same. One of my favorite things to order in Spain, aside from my caña chocolate from my local bakery, was chocolate and churros. When you "drink" your hot chocolate with a spoon, it's amazing and delicious.
This Italian version from Brown Eyed-Baker is perhaps a bit richer than the version of Spanish hot chocolate that I've made at home because of the heavy cream. It's delicious and decadent.
Italian Hot Chocolate
1 cup whole milk, divided
1 cup heavy cream
1/4 cup sugar
1 1/2 tsp. cornstarch
4 1/2 oz. dark chocolate, finely chopped
Whipped cream, optional
In a small saucepan, whisk together the 3/4 cup milk, cream
and sugar. Set the saucepan over medium-low heat, and cook until it
starts to bubble around the edges.
While the milk mixture is heating, whisk together the remaining milk and cornstarch until it is smooth. Once the milk mixture starts
bubbling around the edges, add the milk and cornstarch mixture, and
whisk until it’s heated through, about 1 minute.
Add the the chopped chocolate, and whisk together until it’s smooth
and thick enough to coat a spoon, about 5 minutes. Remove from the
heat, pour into mugs and serve with whipped cream if desired.
If you want to spike the drinks, whisk 1 1/2 Tbsp. of your favorite liqueur into the hot chocolate after removing from heat.