Thick Spanish-style drinking chocolate. A homestyle take on a drink from Spain, made with easy-to-find ingredients. Makes 2 glasses in about 18 minutes.
Chocolate a la Taza with Cinnamon
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Thick Spanish-style drinking chocolate. A homestyle take on a drink from Spain, made with easy-to-find ingredients. Makes 2 glasses in about 18 minutes.
Prep
12 min
Cook
6 min
Flavor
Chocolate
Serve
Hot
Total
18 min
Yield
2 glasses
Diet
Gluten free
Ingredients
Adjust yield
glasses
Scales by servings. Blend or brew in batches if your blender or pot is small.
- 3.0 oz (85.0 g)dark chocolate (60–70% cacao), chopped
- 1 ⅔ cups (380.0 ml)pasteurized whole milk
- 2 ½ tbsp (30.0 g)granulated sugar
- ½ tsp (2.0 ml)pure vanilla extract
- 1 ½ tbsp (8.0 g)unsweetened cocoa powder
- ½ tsp (1.5 g)ground cinnamon
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Instructions
- Gently warm milk in a saucepan until steaming but not boiling.
- Whisk in dark chocolate (60–70% cacao), chopped, sugar and vanilla until melted or evenly dispersed.
- For chocolate solids, keep heat gentle and whisk until glossy; for coffee drinks, add freshly prepared coffee.
- For this original cinnamon adaptation, add 1.5 g ground cinnamon to the prepared base and stir or blend until evenly dispersed; if it is a spice or chopped solid, hydrate, infuse or melt it in the warm phase, then strain if necessary.
- Pour the fully combined warm drink into two heat-safe mugs and serve immediately.
Tips
- Contains a possible caffeine source; exact caffeine per serving varies with products and extraction.
- Perishables must not sit at room temperature longer than 2 hours, or 1 hour above 90°F (32°C).
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Recipe FAQ
How long does it take to make chocolate a la taza with cinnamon?
Plan on 12 minutes of prep and 6 minutes of cooking. The recipe makes 2 glasses.
How should I store chocolate a la taza with cinnamon?
Serve immediately; dairy drinks: refrigerate at or below 40°F / 4°C if not serving.
Can I make chocolate a la taza with cinnamon ahead?
Best made just before serving. Serve immediately; dairy drinks: refrigerate at or below 40°F / 4°C if not serving.
Can I use a different form of vanilla?
Yes. This recipe uses 0.5 tsp pure vanilla extract (2 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 2 servings this recipe makes.
209
Calories / serving
7.1g
Fat
31.8g
Carbs
7.1g
Protein
29.7g
Sugar
Whole recipe (2 servings): ~418 cal · 14g fat · 64g carbs · 14g protein · 59g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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