Recipe by

Visit website

This recipe for hot chocolate is much thicker than the standard hot chocolate. It is almost like a smooth, thin pudding and is designed to dip the freshly made churros.


Servings

2 cup

Total time

30 minutes

Cuisines

Mexican

Courses

Dessert


Ingredients

  • 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


Method

  1. 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.
  2. 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.
  3. Cornstarch is cooked when the chocolate does not taste chalky anymore and it has a smooth texture.
  4. Turn off the heat and cover the pan.
  5. When ready to serve, whisk the chocolate and pour into cups. Serve with warm churros.

Get this recipe plus 5,000 more for FREE

With HeyFood you'll save time & money planning meals while eating simple, delicious & nutritious food

  Eliminate the age-old problem "what's for dinner?"

  Voice controlled cooking. No more sticky screens!

  Plan your weeks meals in minutes + automatic shopping list

  Import your favourite recipes from the web

  Support for most major diets and allergies

No, thanks