I may not be ready to travel the world yet, but that does not stop me from at least tasting the world. We were watching this show with Samantha Brown called Passport to Europe in which she was in Madrid, Spain. It was 10 PM there and she put her spoon in her hot chocolate and a fascinating thing happened, it didn’t sink! Unfortunately, I don’t have the money to go to Spain but this was enough for me to stop the video right there and go out the grocery store and find everything I needed to make Spanish Hot Chocolate.

If I can't travel the world, I am going to make it come to me.

Sometimes you think things are going complicated, but then you find out the thing you thought was complicated is actually very simple. This is the case with Spanish Chocolate. To make Spanish Chocolate you will need the following items:

• A 10-12 ounce bag of semi-sweet chocolate.
• 2 1/4 cup of whole milk
• 1 teaspoon of corn starch (dissolved in a small amount of cold water)
• Churros (optional)

That’s it, just three ingredients really. In a sauce pan melt the chocolate and milk together on a medium heat. When it starts to boil remove it from the heat (keep the flame going) and add the corn starch. Get it to a boil and remove it from the heat three times while slowly stirring. After the third boil serve in two mugs with a churro.  How simple is that?!

Eating this hot chocolate is like eating a melted candy bar. You want to eat this cup as soon as you can because the colder it gets the thicker it gets, if you are too slow I think you might end up with a cup shaped candy bar. The problem is it is very hot. Don’t even try to drink it, trying to do so is putting your tongue at risk. This is where the churro comes in.

I didn't have any fresh churros, but these frozen Super Churros worked great.

Dip your churro in the chocolate and you will find that the chocolate perfectly melts into the churro and then you can safely eat your chocolate. If you don’t have a churro try using a spoon. Either way your in for a nice treat. Now all you got to do is imagine yourself in a small little Tapas Cafe in Spain.

Notice the Chocolate doesn't drip.

The recipe makes for two cups, enjoy it carefully. Warning: If you decide to eat more than one cup of this stuff I take no responsibility for the inevitable sugar induced coma that will surely follow!