Barcelona Hot Chocolate

Cooking Light
Barcelona Hot Chocolate Recipe
Oxmoor House
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.
4 servings


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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)


Hands-On: 12 Minutes
Total: 15 Minutes

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.

Created date

November 2007

Nutritional Information

Calories 177
Caloriesfromfat 27 %
Fat 5.4 g
Satfat 3.1 g
Monofat 1.7 g
Polyfat 0.1 g
Protein 4.4 g
Carbohydrate 32 g
Fiber 1.9 g
Cholesterol 3 mg
Iron 1.4 mg
Sodium 62 mg
Calcium 126 mg