In Spain, breakfast is a very light meal, as the three-course lunch served between 2 and 4 p.m. is the largest meal of the day, and dinner is often eaten as late as 11 p.m., or even midnight! Typical Spanish breakfast foods include strong coffee and a toasted baguette topped with crushed tomato and garlic, hot chocolate and churros, or fresh-squeezed orange juice and magdalenas.
Magdalenas are light, lemony cakes—almost a cross between a cupcake and a muffin. Pair these sweet breakfast treats with Spanish hot chocolate, a rich melted chocolate perfect for dipping, for an extra-indulgent start to your day.
Spanish Hot Chocolate
Yields 2 Cups, Serves: 4
Ingredients:
4 ounces dark chocolate
2 cups whole milk
1 tablespoon cornstarch
¼ cup granulated sugar
Preparation:
- In a medium saucepan, combine chocolate, 1 cup of whole milk, and sugar. Stir occasionally until chocolate is melted.
- Dissolve cornstarch in remaining milk.
- Add milk to chocolate mixture, and cook on low heat, whisking constantly for about 5 minutes or until thickened.
- Serve warm.
Magdelanas
Yields 18
Ingredients:
1 cup sugar
4 eggs
¼ pound unsalted butter
Zest of 1 lemon
1 teaspoon vanilla extract
1 tablespoon milk
1 2/3 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground cinnamon
1 tablespoon baking powder
Preparation:
- Preheat oven to 375º F
- Measure ¼ cup sugar into small bowl and set aside.
- In a large bowl, beat the eggs with ¾ cup sugar until the mixture is light in color.
- In a small saucepan on medium heat, melt the butter. Allow butter to cool.
- Continue to beat the egg mixture, slowly pouring in the cooled butter. Mix thoroughly. Stir in the lemon zest, vanilla, and milk.
- Measure the flour, salt, cinnamon, and baking powder into a separate bowl and combine thoroughly.
- While stirring the egg mixture, add in the flour mixture. Stir until all ingredients are mixed well. The batter will be very thick.
- Place paper liners in a cupcake pan. Use a large serving spoon to spoon batter into the pan, filling each cup halfway. Batter will more than double in size when baked. Use a teaspoon to sprinkle each with a bit of the reserved sugar.
- Place pans on the middle shelf of the preheated oven for 18-20 minutes, until golden brown. Remove from oven and allow to cool for 5 minutes before removing from pan to cool further.
