Spanish hot chocolate

Step 1

Break the chocolate into chunks and set aside. In a small bowl, add 1 or 2 teaspoons of the milk to the cornstarch and mix to form a paste and set aside.

Step 2

Place the rest of the milk in a small saucepan and warm over a medium-low heat until it is almost boiling then remove from the heat.

Step 3

Add the chocolate to the warm milk, off the heat, and stir until it has all dissolved. Add the cornstarch paste and stir through well. Taste the mixture and add a little sugar, to taste (or none if you prefer less sweet). Return the pan to the heat but on a very low setting.

Step 4

Warm the mixture for around 2-5 minutes, stirring constantly, until the mixture thickens. Make sure it doesn't boil. Pour into a cup or cups and serve, traditionally with churros (or at least a spoon!).