Vegan Hot Chocolate
Hot chocolate has always been one of my go to drinks whenever the temperature drops! This vegan hot chocolate is my favorite kind of hot chocolate, creamy, not too liquid and not too sweet.
Servings 3 people
- 100 gram chocolate 70%
- 550 ml plant-based milk
- 15 gram cornstarch
- 50 ml plant-based milk
In a small bowl, mix the cornstarch with 50 mL of plant based until the cornstarch is completely dissolved. This step is always crucial when using cornstarch to thicken any sauce otherwise you run the risk of it agglomerating instead of thickening the whole sauce.
To a saucepan, add the milk, cover and heat until boiling (5 minutes). When boiling reduce the heat to low, and add the chopped chocolate. When melted (2 minutes) add the cornstarch mixture and mix until thick (1 minute).
Chocolate – if you are not used to darker chocolate, feel free to use any other type of vegan chocolate.
Plant-based milk – You can really use the one you like the best. I usually have soy milk but it is really up to you!
Cornstarch – the cornstarch is the ingredient that will ensure that the vegan hot chocolate is creamier and not so liquid.
You can leave this in the fridge for up to 3 days.
It will get really thick when it gets colder but don't worry. All you need to do when warming it up is either add it to a saucepan or to a mug and either heat it up on the stove or in a microwave and add some plant-based milk until you reach the desired consistency.
Since this recipe only provides 3 portions, I have never frozen it.