Cuban Hot Chocolate – The Secret to Creamy Cocoa
This authentic Cuban hot chocolate is thick, creamy, and deeply chocolatey. Made with real chocolate, milk, and a touch of spice, it’s perfect for dipping churros or sipping on a cozy night in.
Equipment
- Medium saucepan
- Whisk
- Measuring cups & spoons
- Heat‑safe mugs
- Optional: ladle
Ingredients
- 2 cups whole milk
- 2 oz dark chocolate (finely chopped)
- 1 tbsp sugar
- 1 tsp cornstarch (dissolved in 2 tsp water)
- ¼ tsp vanilla extract
- Pinch of cinnamon (optional)
- Pinch of salt
Instructions
- Warm the Milk: Pour 2 cups of whole milk into a medium saucepan. Heat gently over medium until steam rises, but don’t let it boil.
- Melt the Chocolate: Add 2 oz of finely chopped dark chocolate to the warm milk. Stir slowly until it melts completely and the mixture looks smooth and glossy.
- Sweeten and Thicken: Whisk in 1 tbsp sugar and the cornstarch slurry (1 tsp cornstarch dissolved in 2 tsp water). Continue whisking until the hot chocolate lightly thickens and coats the back of a spoon.
- Add Flavor: Stir in ¼ tsp vanilla extract and a pinch of cinnamon (optional). Add a tiny pinch of salt to enhance the chocolate’s richness.
- Serve and Enjoy: Pour into two mugs and serve hot. Pair with churros, pastries, or enjoy it on its own as a decadent Cuban‑style treat.
