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Cola cao in Granada - one of my favourite drinks in one of my favourite cafés

Cola cao in Granada is one of my favourite drinks - but especially when I have it in the El Cortes Ingles Department store café. That is where it is served in a special and delicious way.

For those who don't know, cola cao is a delicious hot chocolate drink. It provides a good alternative to coffee when wanting a hot drink.

I'm told that it's delicious drinking it cold, too. But, for me, hot is best...

But, beware, this is not the same chocolate drink that you traditionally buy with Churros (churros are delicious pieces of deep fried batter). Churro drinking chocolate has a very thick consistency, similar to chocolate a la taza.

Cola Cao, on the other hand, is a light milky drink with a sweet chocolately taste. In fact, I understand that the regular version of cola cao is still made with exactly the same ingredients and manufacture method as when it was first introduced in the 1940's.

cola cao as it is servedcola cao Granada with packetthat cola cao was delicious

Photos of my Cola Cao in Granada


Cola cao comes in powder form. And if you buy it in a café it is typically served in a sachet which is ceremoniously laid over the top of the glass of hot milk. This urges the customer to mix the drink quickly because if it is left for any length of time the sachet gets wet with condensation.

Ceremoniously, the sachet is torn open, the chocolate powder sprinkled onto the milk and then stirred. And stirred.

It doesn't all dissolve

Actually, as anyone who has tried to make a drink of cola cao like this will know, the drink will invariably contain lumps of the chocolate which won't dissolve.

To my mind, this only goes to improve the whole drinking experience because chewing the chocolatey undissolved lumps give the drink an extra dimension.

However, anyone who doesn't like lumps in their drinking chocolate only need ask for Cola Cao Turbo which is specially formulated to be quick and easy for mixing.

The cocoa used in the manufacture of Cola cao is minimally processed so as to retain the cocoa's original flavour and colour, and it is this reason that gives the drink it's unique flavour, smell and consistency.

Why is El Cortes Inglés my favourite café?

And, what is it that makes the café in Cortes Inglés my favourite?

It is because this is where the drink is served with a "cholatina" - a small square of rich, dark chocolate which definitely transforms a regular drinking chocolate into a special and delicious chocolate occasion.

What is your favourite way of drinking cola cao in Granada? Or if you aren't able to get there, where and how do you drink your chocolate? Let us know.

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