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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.


2 cup

Total time

30 minutes






  • 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


  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.

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