Unlike typical hot chocolate, Spanish hot chocolate is much richer and has a pudding-like consistency. Its velvety texture is the perfect complement to the crunch of churros.
The Spanish preparation of hot chocolate involves melting bars of semi-sweet or dark chocolate in whole milk with sugar and a few teaspoons of cornstarch, a key thickening agent.
This coupled history explains why the dessert duo is as famous in Latin America as it is in Spain. That said, each culinary custom puts a unique twist on