Spanish Thick Hot Chocolate - cooking recipe

Ingredients

10 -12 ounces semisweet chocolate, grated (or use semisweet chocolate chips)
2 1/4 cups milk
1/2 - 1 teaspoon cornstarch, dissolved in a little cold water
1/2 teaspoon instant coffee (optional)

Preparation

Heat the grated chocolate and the milk in a saucepan.
Mix in the instant coffee if using.
Stir to completely mix and make sure the chocolate is melted.
When it comes to a boil, add the dissolved cornstarch.
Bring back to a boil 3 times, whisking vigorously and removing from the heat each time it starts to bubble to prevent the mixture from boiling over.
Ladle into cups from a suitable height to make it nice and frothy.
Serve immediately and enjoy!