My mom—known here as Nana—does many things exceptionally well. She remembers the names of nearly everyone she meets, plays the piano beautifully, can beat you at chess, makes incredible lumpia, and gives the perfect hug just when you need it (sometimes before you even know you do).
Nana isn’t your ordinary grandmother. Her grandkids insist she’s a little bit magical. She talks to her garden, stomps through creeks, climbs trees, tends to scraped knees, spins captivating stories, rides her bike down dirt roads at full speed in a long skirt, engineers popcorn explosions, walks barefoot in the snow, finishes the day with a strong espresso, wrestles like a champ, and cuddles better than a dog.*
*That last one comes from my fourth-born. Coming from him, that’s high praise indeed.
And Nana makes the best hot chocolate. After a day of playing in snowy fields or swinging from frosty branches, nothing warms you quite like Nana’s Spanish-style hot chocolate. It’s thick and velvety—rich, smooth, and clinging to your lips like pudding. Not overly sweet, just perfectly balanced. It’s simply sublime.
*Even the bees appreciate Nana. When they wander inside, she gently collects them in a mason jar and returns them outside.
Nana’s hot chocolate is thick but still drinkable, reminiscent of the hot chocolate served with churros in Spain or similar versions in Italy and France. Sometimes I like to take it further and thicken it until it’s spoonable—true hot chocolate pudding. When I do, I often finish it with chocolate shavings or a dusting of ground cinnamon.
Hot chocolate pudding is pure decadence. Add a splash of dark rum or brandy and you’ve got an even more indulgent treat. Once you master this, you’ve always got a reliable dessert to serve after dinner with friends, at sledding parties, or during those essential moments when only chocolate will do.
*We all have those moments—when chocolate is the only thing standing between you and total meltdown.
When Nana wrote down this recipe for her grandsons, she included the note, “Think of Nana and warm hugs (and the icy creek!).” So be ready: Nana’s coming at you with a big warm hug and she might just ask you to climb a tree.
Nana’s Spanish Style Hot Chocolate (Hot Chocolate Pudding)
Scroll to the bottom for an easy-print version of this recipe!
Ingredients:
- 2 cups whole milk
- 2–4 tablespoons sugar (adjust to taste; raw sugar adds a caramel-like note)
- 4 tablespoons good-quality Dutch-process cocoa powder
- 2–4 tablespoons arrowroot powder or cornstarch (use less for a drinkable consistency, more for a thick pudding)
Optional garnishes:
- Whipped cream
- Shaved chocolate
- Cinnamon sugar
- Graham crackers, waffles, or pretzels for dipping
Instructions:
In a heavy-bottomed 2-quart saucepan, whisk together the sugar, cocoa powder, and arrowroot powder or cornstarch, breaking up any lumps. Gradually whisk the milk into the dry mixture. At this stage the powder won’t be fully dissolved—just ensure it’s well combined. Place the saucepan over medium heat and whisk constantly.
Watch for key changes: first the mixture will look like chocolate milk as the powder dissolves. Then it will darken and begin to thicken—scrape the whisk across the bottom and sides to prevent scorching. Finally the mixture will become very bubbly and substantially thicker. As soon as it reaches this thick, bubbling stage, remove the pan from the heat immediately.
Ladle or spoon the hot chocolate into serving dishes right away and garnish as desired.
Nana’s Spanish Style Hot Chocolate (Hot Chocolate Pudding)
Rebecca Lindamood
Ingredients
- 2 cups whole milk
- 2–4 tablespoons sugar adjust to taste; raw sugar adds a caramel note
- 4 tablespoons good-quality Dutch-process cocoa powder
- 2–4 tablespoons arrowroot powder or cornstarch use less for a drinkable finish, more for pudding-like thickness
- Optional garnish whipped cream, shaved chocolate, cinnamon sugar, graham crackers or pretzels for dipping
Instructions
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Whisk the sugar, cocoa powder, and arrowroot or cornstarch together in a heavy-bottomed 2-quart saucepan, breaking up any lumps. Whisk in the milk until combined. Heat over medium, whisking constantly. The mixture will first look like chocolate milk, then darken and thicken slightly—scrape the bottom and sides to avoid scorching. When it becomes very bubbly and thick, remove from heat immediately.
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Spoon or ladle into serving dishes right away and garnish as you like.
Nutritional information is an estimate. Calculate nutrition based on the exact ingredients you use with your preferred tool.