I first had this in Paris, many many years ago. I couldn’t understand why it tasted so different to the powder version which was all I knew. So in my broken French I asked the waiter, he took me to the kitchen and I saw the chef breaking the chocolate into hot milk as he whisked. I can still remember the taste. Oh Paris so beautiful then. Family owned small cafes with slow cooked food. 😋

This gave me memories of spending time at my Abue's house. We used a tablet of chocolate abuelita whisked into foaming hot milk with a molinillo. And we'd sing "bate bate chocolate". The song is crucial...without it, it's just not the same.

I lived in Spain and I loved their chocolate. Two things I have to mention: #1) their cups of hot chocolate were VERY, VERY thick, so I am sure they used more cornstarch. #2) The churros in Spain (where they originated!!) are NOT dusted with sugar. So when you dunk them in the chocolate, the ONLY sweetness is from the chocolate.

This took me back to my childhood in Trinidad in the early sixties. My mom and I went to the next door neighbor's farm where he had a few Holstein cows that were ready for a photo shoot...beautiful with full udders. The morning was bright and the thick green tropical grass was saturated with dew and there were several cashew trees in a row along the fence line. He had one of the largest sows I have ever seen with several piglets suckling. The air was a mix of wet grass, corn feed, citrus blossoms with a blend of manure and pig excrements....wonderful! I got to choose the cow Mr Captain milked then poured it into the three Black and White Scotch Whiskey bottles mom brought along. When we got home she poured some into a saucepan and brought it up to a slow boil then grated pure coco into it. That thing had an oil slick and required a couple spoonful of pure cane sugar to make it tasty. Pure coco is absolutely not something you would just consume. Along with the coco was fresh bread and Fernleaf butter slabbed on like cheese. This memory has stayed with me ever since and although it was an every day routine for mom, I believe it was the first time it was just the two of us without anyone else in the family.

Few notes from a spanish person! In Spain, our churros are very different than those you see! Generally we don't add any sugar to them if they are going to be eaten with chocolate, because that would make them way too sweet! Our churros only have 2 main ingredients: Water and Flour. Then, only a pinch of salt and fried exclusively on sunflower oil. This is what you will find about everywhere around here. Also, we don't really add cornstarch when making this hot chocolate. We just add more chocolate if you want it more or less thick. It is possible to use a blend of intense chocolate for the main flavour and less strong chocolate for the thickness and getting the taste right. I should feel much closer to a pumpkin cream than a soup, in terms of how liquid it should be. In any case, your version seems to work fantastic. I can't recall how many times I had this for breakfast during winter!

We use a 50-50 mix of Trader Joe’s Belgian Dark Chocolate, Ghirardelli 100% Majestic powdered cocoa, and whole milk whipped in a saucepan until an infrared thermometer measures 160 degrees F. And we found a non-stick saucepan at Sur la Table with pour spouts - perfect! Except they no longer carry it. Optional extra: mini marshmallows rolled in cinnamon.

This reminds me of when we had Aztec-style cacao in Social Studies. Thanks Chef John, for all your beautiful work in the kitchen.

Since I was a kid, hot Mexican cocoa served with buttered toast. Yum yes, sourdough is even better. 6:23

One of my unforgettable childhood memories is having one cup of hot chocolate, also with bread, but with a dollop of fresh Palmita cheese on top. All these on a freezing evening. Excellent video, Chef John, as always.👍🙂

dang! that's a LOT easier than EVERY other version of the recipe i've ever seen. i will definitely make this!

The name of the textbook in my high school Spanish class in the mid 80’s was “Churros y Chocolate.” I think learning about that treat was my biggest takeaway from high school Spanish. That and learning that farm animals sound different in Spanish than English. Crazy.

I had a friend that once, in the middle of winter, made this hot chocolate...sometimes I remember, and I wanna cry, because I'm diabetic so I really can't drink that anymore 🤣 It's summer in Argentina at the moment but I do wish to drink a really creamy hot chocolate. Thanks for the content, Chef John!

I had hot chocolate multiple times in Mexico City last year and haven't been able to get it off my mind!!! It was a life-changing experience, and I have scoured the internet for recipes that said they were for "Mexican hot chocolate," but i have yet to find one that emulated that RICH, CREAMY, CHOCOLATEY, INCREDIBLE beverage that I remember. Super duper excited to try this, Chef John!! It looks spot-on!

Perfect spanish style chocolate!!! This is very common in spain as breakfast on winter weekends with churros or toasted bread... thank you for this beautiful recipe

This is how I make my hot chocolate, except for the corn starch. I just let it cook in low for a few minutes and it thickens beautifully.

Thanks so much Chef John, I love the hot chocolate from Spain but never new how to make it.

Love love ❤️ you and your channel and how you help single moms shine…..my daughters love the recipes and the funny things you say that help ease my nerves as a home cook.

I enjoy all your videos. I cooked my way through school in restaurants that allowed experimentation and had a commitment to quality. Listening to you is like listening to my musician friends. It’s contagious. Gonna make this chocolate for my grandchildren and give you the credit.

Perfect. Just got upgraded to a Winter storm warning for up to a foot of snow. If I promise to make this for my husband, do you think I can get out of shoveling?

Oh wow, this really makes me want to go back to Spain

Thanks Chef for delivering yet another winner! I made this for breakfast today with buttered toast and it is truly the breakfast of champions!! I can see what you mean about the cornstarch. It’s like drinking chocolate silk. I didn’t think I’d like the cayenne but just a wee bit adds a slightly different kind warmth that takes it up another level. The bonus was that it’s super easy to make!!

You should make a Royal Navy Pusser's "kai" hot chocolate drink. Butter, evaporated milk, unsweetened dark chocolate and a spoon had to stand up in it... A Block of unsweetened dark chocolate should be scraped with a dagger, never mind the dirt, into only enough water to melt it. Add sweetened condensed milk from a can and lots of sugar, add a big dollop of butter and stir. The spoon should stand up in it on its own. I also read you are not to use water from the fire main. Excellent when keeping first watch in the North Atlantic in winter.

Hey Chef John, I've just been thinking about making hot chocolate today n lo and behold, you upload. What a joy!

This reminds me of your Italian dessert for Valintines Day from years ago. Always wanted to try it in this form

I fell in love with European style hot choc when I lived in Germany for 3 yrs

I heat the milk in a pyrex measuring cup, in the microwave. Then mix in a cold cornstarch slurry. Stir until thickened, returning to microwave for another 30 seconds, stirring again. Then break some chocolate in a cup, add a bit of thickened hot milk, stir until melted. Top with rest of hot milk, keep stirring. Add sugar, cinnamon, rum or brandy, vanilla in any combo, to taste. A tiny pinch of salt. I want to try this with an espresso. I like you idea of cayenne, too, Chef John. Love your vids, thank you!

Love this recipe Chef John.

Holy mother of God I'm drooling

I had this style of hot chocolate, with more cornstarch I’d guess, in Lisbon. It was so delicious. I was a bit disappointed years later when I discovered it’s just from adding cornstarch.

Now wait a minute! Liquified chocolate bar sounds mighty good to me....

Chef John: we don't want this to be a melted chocolate bar Also Chef John: ok let's dump in all this chocolate to melt...

It's so cold and rainy and windy here in the Bay Area today. Mmmm...this would be just the thing!

Oh my heck that looks delicious!

Chef John I am literally sprinting to the store!

Food wish complete! Thanks Chef!

Thank you Chef John. Definitely, artisan sourdough toast with hot chocolate.

Most satisfying thing ever when served with the sourdough. A "dessert for lunch" kind of meal

OMG right back to my childhood of hot chocolate and warm buttered toast after coming in from a snowy day of sledding, or ice skating, or building a snowman. Even though I live in the sad state of Florida now, I’m going to make this ASAP.

Shoutout to Chocolate Abuelita 🤗 … Mexican will know 😊

After all Chef John, you are the crème brûlée of your choc au lait! 😎

Well done! This is the genuine Spanish style hot chocolate! We have it on Reyes Eve ( January 6th) with roscón de reyes. Delish!!!!

You might enjoy using Chocolate Cortés it’s really really good

I just shared this with my family! Thanks I love coffee and some chocolate. 😊

Been waiting on this since you made the churros!!!

I had a similar version of this in Sestriere, Italy - was delicious 😊

Made me remember the best coffee I’ve ever had in my life. A Puerto Rican family friend made me coffee with just milk and coffee. Omgosh, theee best. I need to find out how the Wife made it. Still to this day I can’t get anything more rich. I bet chef John knows how though.

Jon, i make hot cocoa with sugar and powdered cocoa 1:1, then add boiling water from a kettle directly into a glass mug. Then, in a capped mason jar, I combine heavy cream, sugar and vanilla extract and give it a few really good shakes until i get a thick sweat cream. I take a spoon and lay it just over the surface of the hot cocoa horizontally (might have to bend an old spoon) and gently glide the cream over it. It's quick and absolutely fantastic. The viscosity of the hot cocoa depends on the cocoa to water ratio, which i like on the richer side; but i read you shouldn't consume over 4 to 6 teaspoons of cocoa powder a day. A nice demitasse cup is perfect for this.

I would love some

Love the videos. Keep up the good work. As someone recently retire from the television industry I know how difficult it is to be a one-man show and do it all. You do it well. Kudos!

Yummm! Thank you!

That's a nice idea. But for the spring diet rather not. 😉😉 In my childhood, there were slices of bread with butter and thin chocolate bars for underweight children. This is in a comparable league.❤

Merci beaucoup pour le chocolat chaud, il a l’air délicieux et très onctueux.

I've been thinking about that for a while now but in this video I am just convinced that Chef John is at the beach in Hawaii and only making voice overs while someone else cooks🙈.

Yumm. My abue used to make chocolate with a abuelita chocolate tablet and froth it w the molinillo ❤

an easy side to make (and delicious breakfast/brunch treat) that is the perfect pairing for starch fortified hot chocolate is peanut butter condensed milk french toast. oven preparation with low temp cook through and a quick broil to finish. MAGIC

Great recipe Chef Juan.

Chef John the GOAT!

I had fun watching your reflection in the spoon ☺

omg, looks so good. i am making some tomorrow :)

What you said about powdered hot chocolate brought back an old memory from high school, in the late 1970s. The family of a friend of mine had the concession contract for home football games. I filled in for him and worked there one night when he was sick. The night was unexpectedly very cold, and we ran out of hot chocolate (the powdered kind) early. My friend’s sister (I think) went to the only nearby grocery store to buy some more but they didn’t have much. We did have a microwave in the concession booth, so she also bought back several gallons of chocolate milk so we could heat it up in the microwave. When her dad saw what she brought back from the store, he quickly added “premium” hot chocolate to the menu, for about a dollar more per cup than the “regular” powdered style. It took a while to sell the first cup of “premium”, but once we did there was a run on it. Everybody wanted some, and acted like it was the most delicious thing ever! The milk was Borden’s Dutch Chocolate, and from my experiments later I learned that the brand name is VERY important. No other brand I have ever tasted comes close to its quality chocolate flavor. Just add a few drops of vanilla. I’ve had something very very similar to Chef John’s version, in Paris, and it’s better than heated-up Borden’s. It’s just not as convenient.

Luscious

I'm not into sweet drinks at all, but I'm only here for chef Jhon 💜

The aroma of Spanish hot chocolate reminds me of my grandmas kitchen , I remember sometimes helping her make hot chocolate, I remember opening the kitchen drawer where she would store the hard as rock chocolate (abuelita brand) can't recall exactly how she would break the round- 1inch thick bar whenever she would make a small batch.

Mmmmmmmmmm…yummy. Thanks John

Life pro tip, if you use a double boiler type setup (I just put the pan in a water bath), cleanup will be way easier!

Amazing!

A few times when I was a kid, my grandmother made hot chocolate, but she didn't use the powdered mixes. She used regular Hershey's cocoa powder and milk. I'm sure she didn't add corn starch for hers (American), and I don't think she added sugar or honey. It was simple, just the two ingredients, as I recall. -- But I'd love to try this Spanish hot cocoa recipe. -- A good dark chocolate cocoa powder might work, or dark chocolate or semi-sweet chocolate chips. But Chef John's cooking instincts of course go for the bar cooking chocolate, which is probably best. Hmm... variations with a little peanut butter chips or butterscotch or white chocolate in with the dark or semi-sweet cocoa chocolate... could be very interesting too.

A great rich, bold, and delicious hot chocolate from 🇪🇸.

Thank you..bueno

My mom always bought Carnation chocolate milk mix when i was a kid...sometimes Ovaltine. When we had hot chocolate, she used warm milk (from our own cows) and the Carnation. When instant hot chocolate mixes became a thing, I was not and am still not very impressed with them. No matter the chocolate you use, you gotta have milk! I now enjoy pumpkin pie spices or at the very least, nutmeg in my hot chocolate.AND CAYENNE!

In Colombia, we put pieces of cheese in our hot chocolate, imagine a fondue. It melts and gooey goodness is spooned out. Delicious!

Is this called Spanish just because of the cayenne on top? I do this once a year on the day we decorate the feeling Christmas tree. But, I use heavy whipping cream for about 1/4th of the milk and add a dash of real vanilla.

Mess with your quality ingredients all you want, but single most important factor in fancy hot chocolate is as you mentioned, the cornstarch.

I love to visit Mexico City. The Museums and interesting places are amazing. Because of the climate there, the street vendors make wonderful hot chocolate. They use a tool to whisk the hot chocolate called a "cochillo" (?!?). I bought one on one of the trips, and use it when I make my hot chocolate here in the States. Add some cinnamon 🤤

Delicious for dipping in some churros!

Chef John, please make a recipe for chocolate sauce, the type that solidifies when you pour it over ice cream. NO ONE HAS DONE THAT.

Excellent, I'm going to try this kind of chocolate because I have to say something, in Mexico and Colombia, we have the best bars of chocolate for this recipe, but this one looks very good, I'll have to try it, thanks for sharing the recipe,

Yess this reminds me of the hot cocoa that my Cuban friend made me.

Very Great 👍👍👍

This looks great. I’m gonna make this tonight. Probably minus the cayenne though, I got little kids.

RVL .. I trust you guys .. this is top notch 👌 yall are talented. Following from South Africa

I just use milk, unsweetened cocoa, and chili powder, but I'll need to try adding corn starch and a bit of salt. Perfect antidote to a cold day outside.

Yummy 😋😋😋

Ah sadly winter just finished for us! We turned the air conditioner on for the first time this year. Also, is this possible to replicate with less dairy or with dairy substitutes? My bf has a horrible intolerance. Edit: I'm thinking since the thickness is from corn starch, oat milk would work ok

You are in for a big treat. That's what he said.

After all you are the one who is Loco over your Spanish style hot cocoa.🤪

The corn starch can be added after removing from heat, mixed with a couple tablespoons of cool milk.

YUMMM 😋

was hoping for something spanish in this, like wine, olive oil

I love Colombian style chocolate with cheese inside! Much much much better! I remember trying it the first time in Bogota in cafe La Puerta Falsa - The false door.

4:32, I was wonderin' when that was going to happen! ❤‍🔥

Chef John, this looks good but the problem with me breaking up the chocolate. Very little of it would make it to the plate/drink! Lol! Thanks anyway for the recipe.

You missed the boat on the cinnamon. Spanish hot cocoa has CINNAMON

OH MY GOD!!! I FINALLY CAUGHT A LIVE!!!

Dissolve the corn starch in 1 tsp of the milk first before adding the slurry to the rest of the milk, it helps avoid lumps that form otherwise

My husband is from Puerto Rico and takes his chocolate with a piece of cheese in the bottom of the cup. Edam works very well. I usually use a Lindt Chili bar to make the chocolate. So good. When you finish the drink the gooey lump of cheese at the bottom is wonderful.

Very beatifuuuulllll👍👍👍❣️❣️❤️❤️❤️

Yummm just add a little liquor ❤

This is the perfect texture for drinkable hot chocolate.

Nice video. Have you tried honey instead of sugar in hot chocolate? 😊👍🏻👍🏻