Paleo Spanish Hot Choclate


2017-11-05

Chocolate a la taza is a thick hot chocolate beverage typically served with churros, but it’s also delicious on its own. I’ve been following the Paleo template for almost two years, and this drink is one of the things I miss the most, specially during autumn and winter. You can order it at any cafe, or you can buy a premade mixture of sugar, cocoa and corn starch. The amount of sugar those premade mixtures have and the fact that they contain corn starch make them a no-no for Paleo eaters. However, I recently learnt about Paleo-friendly root starches that would allow people to make their own Chocolate a la taza from scratch.

This version of the classic Chocolate a la taza is a dream come true for any Spanish Paleo folks out there.

For this recipe I’m swapping regular sugar for coconut sugar and corn starch for arrowroot starch. Now, let’s get the bullshit out of the way: sugar is sugar and starch is starch. I’m not trying to make this recipe sugar-free or anything like that. I’m simply trying to work with what could be considered Paleo-okay. Personally, I do have, from time to time, treats that contain coconut sugar or medjool dates. I know these sweeteners are still sugar, but I choose to treat them differently than regular sugar to have some sort of limit.

A typical chocolate a la taza premade mixture is about 180g and has 25% cocoa and 75% sugar. In my recipe, I use 50% cocoa and 50% sugar. Coconut sugar has 86% of actual sugar in it. So you can see how my recipe drastically reduces overall sugar content.

Let’s get on with the recipe:

Ingredients:

  • 1l organic, non-homogenized, full-fat cow milk
  • 90g cocoa powder
  • 90g coconut sugar
  • 1 tbsp arrowroot powder
  • A pinch of cayenne and salt (optional but highly recommended)
  • Seeds from a vanilla pod (optional)
  • Topping: organic, non-homogenized 35% fat cream (optional)

Preparation:

  1. Mix the cocoa powder, the coconut sugar, the arrowroot powder and the seeds from a vanilla pod into 250ml of cold milk.
  2. Put the rest of the milk (275ml) in a pot and carefully bring it to a boil.
  3. Once the milk starts boiling, add to it the cocoa mixture you did in the beginning.
  4. Stir constantly and wait until big bubbles start to form. This means the starch is doing its job and it’s thickening the drink. Remove the pot from the heat.
  5. You did it! Now, serve the chocolate in cute mugs and top it with the cream you’ve whipped while you were patiently waiting for the milk to boil. If you want to add some extra cuteness to it, then sprinkle some cocoa powder on top of the whipped cream.
  6. The last and most important step: Enjoy!

Notes:

  • You can use any type of milk you want. This recipe can be made vegan without any problem. Just use your milk of choice.
  • If you live in Finland and care about using some good quality milk, then I’d recommend Valio and Arla Luomu Vanhanajan Täysmaito (personally I like the Arla one more). You can also find fresh milk in Ruohonjuuri. Arla homogenoimaton luomu kerma is also great.
  • If you live in Spain and you know where to get organic, non-UHT, full-fat, non-homogenized milk, please let me know.
  • The cookies in the background of the picture above turned out terrible, so I didn’t bother sharing the recipe. I’ve only tried two paleo cookie recipes, and they both turned out really bad.