Recipe: Spanish Hot Chocolate

This drink is luscious, decadent and laced with 
spices inspired by Latin America and Spain: cinnamon, saffron, vanilla and Anaheim peppers. Made with ganache (a mixture of heavy cream, chocolate and butter), you can make it doubly decadent by adding a dollop of chantilly cream or a homemade marshmallow. 
-- Meridith Ford Goldman

MORE: Warm up your Valentine's Day with hot chocolate


Hands on time: 20 minutes  Total time: 20 minutes  Serves: Makes 4 to 6 servings

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    8 ounces heavy cream 
    1/2 teaspoon saffron threads 
    1 stick cinnamon 
    Zest of 1 orange 
    1 teaspoon vanilla extract or vanilla bean (split lengthwise, scrape the pulp into the mixture and remove the bean) 
    1 Anaheim chile, cut in half lengthwise with seeds removed (serrano can be substituted, if desired) 
    8 ounces bittersweet chocolate, finely chopped 
    1 tablespoon unsalted butter


In a medium saucepan, heat the cream on high heat with the saffron, cinnamon, orange zest, vanilla bean and pepper without stirring until it comes to a scald. Remove from the heat and strain. Add the chocolate and return to low heat, whisking vigorously until smooth. Whisk in the butter. Top with Homemade Marshmallows, if desired (see link below).


Per serving (based on 4 6-ounce servings): 529 calories (percent of calories from fat, 82), 7 grams protein, 21 grams carbohydrates, 11 grams fiber, 55 grams fat (33 grams saturated), 85 milligrams cholesterol, 31 milligrams sodium. 

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