Castillian Hot Chocolate

Castillian Hot Chocolate is a simple, warming drink, but it’s voluptuously thick and rich. It’s like drinking pudding before it’s set.

I’m responding to the weird weather by pouring myself a big steaming cup of thick Castillian Hot Chocolate. I think that’s the only sane response, after all, if this past week is any indication, it looks like we may be in for a long one.

Drinkable chocolate has been around forever. Just ask the Aztecs and the Mayans. It was even around in the 1980s when Anna Thomas published a recipe for it in her Vegetarian Epicure book two. That’s when I discovered it and I’ve been drinking it ever since.

The secret? Good cocoa powder and…corn starch.

The Spanish drink it for breakfast. They also dunk their churros in it. You can add a teaspoon of espresso powder, cinnamon, or vanilla to it. I like mine simmered with a vanilla bean. The flavor will also vary depending on the cocoa powder you use. You can, of course, also make it with shaved chocolate, or authentic Spanish chocolate called Taza which you can buy here if you can’t find it in a local market. I used the cocoa powder I had on hand, Ghirardelli.

Recipe from The Vegetarian Epicure book two.

4 from 2 votes

Castillian Hot Chocolate

Author Sue Moran


  • 1/2 cup unsweetened cocoa powder
  • 1 cup sugar
  • 2 Tbsp + 1 tsp cornstarch
  • 1/2 cup water
  • 4 cups whole milk


  • In a pan mix the cocoa and sugar together. 
  • Dissolve the cornstarch in the water and add it to the pan, stirring together to make a paste. 
  • Heat the mixture, and with a whisk pour in the milk.  Heat over medium heat, whisking often, until the cocoa comes to a simmer.  Continue to heat and stir until the cocoa becomes thick and glossy.  The color will deepen as it thickens.
  • Pour into large mugs and enjoy.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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  • Reply
    August 29, 2017 at 10:41 pm

    In Wellington NZ, there’s this restaurant called Scopa that sells award winning hot chocolate, it’s like drinking liquid heaven! After doing some research, I tried this recipe and found out that it’s exactly the same as their hot chocolate! Shared it with my friends in amazement and they all praise me for it thanks to you!!

    • Reply
      August 30, 2017 at 7:42 am

      I literally crave thick hot chocolate in the winter, and I’m always on the hunt for new and exciting drinking chocolate, I’d love to experience the one at Scopa! I’m so glad you liked this one ~ happy sipping 🙂

  • Reply
    November 6, 2011 at 9:06 am

    i’m so glad you got an action shot of this being poured–what decadence!

  • Reply
    November 5, 2011 at 6:09 pm

    How have I missed all these great and beautiful recipes lately! I must make this…I love the way it looks…I can only imagine how delicious it tastes!

  • Reply
    A Bigger Closet
    November 4, 2011 at 2:19 pm

    This looks delicious. I always make hot chocolate with cocoa powder and raw sugar but I’ll have try this thickened version, maybe with a spot of vanilla.

  • Reply
    November 3, 2011 at 10:49 am

    Yes, I agree – hot chocolate is the only solution!

  • Reply
    November 2, 2011 at 11:54 pm

    With the wind blowing out of the north, this does look the the perfect indulgence. It has been ages since I have had hot chocolate-but this post has definitely influenced me to change that. Delicious.

  • Reply
    November 3, 2011 at 5:25 am

    This sounds delicious. I’m really fond of puddings and this one sounds close to perfect.I also love that last photo. I hope you have a great evening. Blessings…Mary

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