Chocolate a la Taza (Spanish Thick Hot Chocolate)

Name: Chocolate a la Taza (Spanish Thick Hot Chocolate)
Total time: 15 min
Cuisine: Spanish
Ingredients: 100g nut free dark chocolate, 70% cocoa, chopped; 600ml whole milk; 2 tbsp cornflour; 2 tbsp caster sugar; 0.25 tsp ground cinnamon; 0.25 tsp salt

Dark, glossy and spoon-thick, the kind you dip churros into. Cornflour gives it the proper body.

Time15 min
LevelEasy
Costabout £0.70 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

250kcal
29.2gcarbs
23.7gof which sugars
10.8gfat
6.4gsaturates
7gprotein
2.4gfibre
0.5gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

4 glasses

Ingredients

Tick what you need to buy. It goes on your shopping list.

100 gnut free dark chocolate70% cocoa, chopped
600 mlwhole milk
2 tbspcornflour
2 tbspcaster sugar
¼ tspground cinnamon
¼ tspsalt

Method

1
Whisk the cornflour with 100 ml of the cold milk in a small bowl until smooth.
2
Pour the rest of the milk into a pan with the sugar, cinnamon and salt. Warm over a medium heat until steaming.
3
Add the chopped chocolate and whisk until melted and smooth.
4
Whisk in the cornflour mixture and keep stirring over a low heat for 3 to 4 minutes until thick enough to coat the back of a spoon.
4 min
5
Pour into small cups. It will keep thickening as it cools, so serve at once.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.