Last time I shared with you the different ways you can make churros, whether it be the traditional version made with wheat, or a grain free version for those avoiding it. I also explained how you they are normally served with “chocolate a la taza,” but later realized that you might want a recipe for making it at home.
Chocolate a la taza is like hot chocolate, but unlike the typical hot chocolate served in the US, this chocolate is much thicker. In fact, when cooled, it has a pudding like consistency!
Here in Spain,most people buy a prepackaged powdered “chocolate a la taza,” to which you need to add either water or milk and cook over the stove, stirring constantly, until it has thickened.
To be honest, I never have really understood why there are so many prepackaged versions of chocolate a la taza, though, because it is really just as simple to make it with just chocolate and milk. When you make it yourself, you can better control the quality of the chocolate, how sweet it will be, etc. Plus, you don't have to have an extra container of powdered chocolate sitting around.
For those of you in other countries, you probably don't have access to the powered prepackaged version anyway, so this recipe is also for you.
Chocolate a la Taza - for Churros & Chocolate
- 200 g chocolate
- 500 ml milk
- Break the chocolate into small pieces.
- Warm the milk in a pan over the stove at medium heat, and add in the pieces of chocolate.
- Heat and stir until the chocolate and milk mixture begins to boil. When it reaches the boiling point, remove it from the heat. At this point the mixture won't be very thick yet.
- When bubbles no longer form, return the chocolate mixture to the stove again, and heat and stir some more until it boils again. I usually repeat this process one more time, and then finally remove the chocolate mixture from the heat and pour it into serving cups. The process of boiling and removing the chocolate from the heat is what helps thicken the mixture.
- The mixture will continue to thicken as it cools, but it's best served warm, accompanied by churros, of course.