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Mediterranean

Merienda

The classic Spanish afternoon pick-me-up: a cup of thick drinking chocolate with olive-oil toast and a little fresh fruit. Eaten between lunch and a late dinner, it takes about a quarter of an hour to make and is meant to be lingered over.

SnacksVegetarianUnder 30 min
17 min5 prep · 12 cookEasy485 kcalper serving
Merienda

Method

  1. Chop 50 g of dark chocolate as finely as you can so it melts quickly and smoothly; set aside.
  2. In a small bowl, whisk 1 tsp of cornflour with 30 ml of the milk until completely smooth and lump-free. This slurry is what gives the chocolate its spoon-coating body.
  3. Pour the remaining 120 ml of milk into a small saucepan with 1 tsp of caster sugar and the pinch of cinnamon. Warm over medium-low heat, stirring, for 2-3 minutes until steaming and just trembling at the edges — do not let it boil.

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Per serving

485kcal
8gprotein
65gcarbs
22gfat
5gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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