Chocolate caliente (Spain)

Although hot chocolate is an internationally-known beverage, this Spanish version stands out for its creamy and thick consistency. It is usually made with dark chocolate or cocoa powder, milk, sugar, and cornstarch—which is used to achieve the typical dense texture of the drink.

Optionally, cinnamon and grated nutmeg can be used as flavorings. This type of hot chocolate is mainly served as an accompaniment to desserts, while the most traditional combination includes a cup of hot chocolate and freshly fried Spanish churros.

Hot chocolate became a drink of choice of the Spanish aristocracy sometime in the 17th century, and when chocolate and cocoa became more available, it became a staple throughout the country. It should always be served hot, and the pastry is supposed to be dipped in the drink.