Barcelona Hot Chocolate

Barcelona Hot Chocolate

Barcelona Hot Chocolate

The combination of hot chocolate and espresso is enjoyed in Spain and throughout Europe. This version shows off the chocolate with a hint of orange and isn't as sweet as traditional American-style cocoa drinks.

Yield: 4 servings


  • 2/3  cup  boiling water
  • 2  ounces  good-quality dark or bittersweet (60 to 70 percent cocoa) chocolate, finely chopped
  • 1 1/3  cups  1% low-fat milk
  • 1  cup  brewed espresso or strong coffee
  • 1/4  cup  unsweetened cocoa powder
  • 1/4  cup  packed brown sugar
  • 1  2-inch piece orange rind strip
  • 1/4  cup  frozen fat-free whipped topping, thawed
  • Cocoa powder (optional)


Combine 2/3 cup boiling water and chopped chocolate in a medium saucepan, stirring until chocolate melts. Add milk and next 4 ingredients (through rind); cook over medium-low heat, stirring with a whisk. Heat 5 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Discard rind. Pour 1 cup mixture into each of 4 mugs. Spoon 1 tablespoon whipped topping over each serving. Dust with cocoa powder, if desired.

Kathy Farrell-Kingsley, Chocolate Therapy: Indulgent Recipes to Lift Your Spirits, Cooking Light, DECEMBER 2007