Whenever huz and I travel, it’s a joy for us to explore the country’s food, culture and history. This post is dedicated to a delicious memory I have of Madrid, Spain. Downtown Madrid was busy with people of all ages going out for late night eats and was surrounded by the landscape of European buildings and romantic lights. In the horizon, my eyes were locked on a sign that read “Churros con Chocolate.” It was love at first sight. The churros were made fresh-to-order, crispy and sugary with a chewy texture. When the churro was dipped into the chocolate, it made for a savory, crispy and sweet surprise.
This chocolate is different than the “hot chocolate” we think about here in California. Madrid hot chocolate is thicker and is made out of melted chocolate and spices and is not overly sweet. In lieu of churros, a toasted and buttered french baguette is a great substitute for this recipe.
INGREDIENTS (makes a 16 oz cup)
- 2 cups whole milk – I used raw whole milk
- 3.5 oz unsweetened dark chocolate – 70-80% dark cocoa preferred
- 1/8 teaspoon of each: cinnamon, nutmeg, Himalayan salt, cayenne
- 2 tablespoons of raw honey OR 3 tablespoons of raw sugar
- Toasted, buttered baguette slices – not pictured
On low heat, to prevent from boiling, add all ingredients to a pot and whisk until chocolate has melted and all ingredients have come together. Serve in mugs and dip your crunchy, toasted, buttered bread in that chocolate goodness.
Sip and enjoy!