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
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 12 Minutes
Total: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 177
  • Calories from fat: 27%
  • Fat: 5.4g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.1g
  • Protein: 4.4g
  • Carbohydrate: 32g
  • Fiber: 1.9g
  • Cholesterol: 3mg
  • Iron: 1.4mg
  • Sodium: 62mg
  • Calcium: 126mg

Ingredients

  • 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)

Preparation

  1. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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