4 oz chocolate (. Sweetened Latin drinking , coarsely chopped)
⅓ cup water
4 cups milk (Nondairy (like almond, soy, hemp or a combination))
2 tsp cornstarch
In a 2 quart saucepan with a lid, combine the chocolate and water. Bring to a simmer over medium heat, stirring to melt the chocolate. Whisk in 1⅓cups of the milk and heat until steaming for about 8 minutes, make sure not to boil the mixture.
In a small bowl, stir together the remaining ⅓cup milk and cornstarch until dissolved. Pour into the steaming milk and whisk constantly until the mixture thickens slightly, about 4~5 minutes.
Cornstarch is cooked when the chocolate does not taste chalky anymore and it has a smooth texture.
Turn off the heat and cover the pan.
When ready to serve, whisk the chocolate and pour into cups. Serve with warm churros.
View the recipe instructions at Cook's Hideout
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