Our first meeting in Pinch of Cinnamon club was about making churros with Spanish hot chocolate and I was just amazed how good a topic these two were for a short and friendly cooking class. All this chocolate melting, piping out pastry, deep frying and then (very important!) eating is just a lovely little feast. So if you are in search for interactive cooking ideas, consider this one.
I already explained making churros in detail, so now is the turn of Spanish hot chocolate. While churros do take some time to make, the chocolate can hardly take more than 15 minutes. Unlike the French and Italian versions of this drink, Spanish chocolate in normally thickened a little by corn starch. So first you make something like milk kissel and then you add chopped chocolate and mix it in as it melts.
Spanish hot chocolate (vegan version possible)
1 liter of milk (substitute for soya milk to make the vegan version)
2-4 table spoons corn starch (depending on how thick you prefer the chocolate)
3 table spoons sugar (or to your taste)
200 g bitter sweet chocolate, 70-75% coco (chopped)
In a small bowl combine the corn starch with 50 ml of cold milk. Pour the rest of the milk into a medium pan, add the sugar and bring to the boil. Take off the heat, pour in the corn starch while whisking. Return to low heat and bring to boil. The milk should thicken a little.
Take off the heat and add the chocolate. Wait for 30 seconds (this will let the chocolate melt), then whisk together till you get a smooth glossy chocolate.
Serve the chocolate hot or warm. To me it is most convenient to eat (with a teaspoon) rather then drink. It is a perfect pair for churros.
A magic cup of cinnamon hot chocolate