Memorias from Madrid
Snow and ice rain have paralyzed New York City today, to the point where Columbia actually canceled classes yay! The cold always puts me in the mood for hot chocolate, and there’s nothing more warming and filling than the hot chocolate I used to have in Madrid.
Spanish hot chocolate is more like a liquid candy bar than anything else. It is so rich and thick that a spoon can sit on top of it (yes, I’ve tried), and Spaniards usually dip churros in them. In Madrid, the hot spot for chocolate con churros is Chocolateria San Gines, in the center of the city. It’s only open from 6 p.m. to 6 a.m. and caters to hungry late-night clubbers and revelers waiting for the metro to re-open in the morning.
I wasn’t a big fan of the hot chocolate after a night of partying, because it doesn’t tend to sit well in the stomach (though I did enjoy many a night there). But when my parents came to visit me we went to San Gines, and for the first time, I actually could appreciate the richness of the chocolate and the lightly greasy churros. They were delish. I found the recipe on Food Network, and if I’m bored enough by the snow, I may just try it out!