A generous splash of cream sherry is the special ingredient that really puts the "Spanish" in this sweet and warming tipple. The rich nutty flavor of cream sherry like the one used here, a full bodied blend of Oloroso and Pedro Ximenez, complements the chocolate beautifully (especially when the chocolate is salted). Among all of the other more classic choices for spiking your warm winter cocktail, I think of cream sherry as the dark horse...uncommonly used, and unexpectedly delicious. When winter seems to be dragging on and the snow just won't cease, this sherried version of Spanish hot chocolate is a wonderful recipe to have in your arsenal.
Ingredients for Spanish Hot Chocolate
- dark chocolate such as Taza (or other good quality chocolate of your choice)
- whole milk (though 2%, as I've used here, works in a pinch)
- kosher salt
- cream sherry
- heavy whipping cream
- powdered sugar
- pure vanilla extract
See recipe card for quantities.
Instructions
Begin by finely chopping the chocolate. Set the chocolate aside.
Then combine the heavy whipping cream, powdered sugar, and vanilla extract in a small bowl. Whisk until soft peaks form. Set the whipped cream aside.
Next pour the milk into a small saucepan and place it over low heat. Bring to a simmer. (Do not let the milk boil.)
Turn off the heat and add a pinch of salt along with the chocolate. Whisk until the chocolate is thoroughly melted and the mixture is frothy.
Pour the hot chocolate into heat safe mugs, add 1 ounce of cream sherry to each, and top with a generous dollop of whipped cream.
Hint: When it comes to whipping the small amount of cream that is called for here, I highly recommend using a magic whisk...not only is it a compact tool which is easily maneuverable in a small bowl, but it also makes very short work of the task.
Variations
- The Chocolate - Specific brand is entirely up to you here, but the quality of the chocolate is really important. Make sure it is from a reliable source (i.e. Guittard, Ghirardelli, Callebaut, or Vahlrona). Bittersweet works best for this recipe.
- The Cream Sherry - Use whatever brand you enjoy.
- The Whipped Cream - Always optional...well, at least technically speaking.
Top tip
Something a bit funny happens when you add alcohol to hot chocolate made from milk without a high enough fat content...essentially, you end up with some soft lumps. I will certainly not hesitate to use 2% milk if that happens to be all that I have on hand, but please just be aware that it is unlikely to produce a thoroughly smooth drink. I understand there is a perfectly scientific explanation for this, which I won't attempt to dive into here, particularly since I am not one to argue with the solution when it simply requires me to make a richer version of the drink. But suffice it to say this...if lumps are something that you just can not abide, you will want to make sure that your rendition of the drink includes whole milk (and maybe even a splash of half and half to be on the safe side).
📖 Recipe
Spanish Hot Chocolate
Ingredients
- 2½ to 3 ounces good quality dark chocolate finely chopped
- 2 cups whole milk (2% will do in a pinch)
- pinch kosher salt
- 2 ounces cream sherry
Whipped Cream
- ¼ cup heavy whipping cream
- 1 tablespoon powdered sugar
- ¼ teaspoon pure vanilla extract
Instructions
- Finely chop the chocolate and set it aside.
- In a small bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip until soft peaks form. Set the whipped cream aside.
- Pour the milk into a small saucepan and place it over low heat. Bring to a simmer. (Do not let the milk boil.)
- Turn off the heat and add a pinch of salt along with the chocolate. Whisk until the chocolate is thoroughly melted and the mixture is frothy.
- Pour the hot chocolate into heat safe mugs and add 1 ounce of cream sherry to each. Top with a generous dollop of whipped cream and serve.
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