Thick Vegan Hot Chocolate
How do you make thick vegan hot chocolate?
Mix cocoa, sugar, and cornstarch cold in a pot. Gradually add soy milk and the chopped dark chocolate. Cook over medium heat, stirring constantly, until the chocolate melts and the mixture thickens without boiling too much. Serve hot, decorated with whipped plant-based cream.
There is nothing more delicious than a warm hot chocolate when temperatures drop, and if it is thick, even better. The recipe I’m sharing is super easy, and in about 15 minutes we can enjoy a cup of exquisite warm and thick chocolate.
The screen will not turn off while you cook.
Servings: Makes 4 large cups
Ingredients
- 1 liter unsweetened soy milk
- 200 g dark chocolate
- 80 g unsweetened cocoa powder
- 150 g cane sugar
- 2 tablespoons cornstarch (about 25 g)
- Optional: 200 ml very cold whipping cream or whipped cream
Instructions
Start by finely chopping the chocolate.
Place all the dry ingredients in a medium high-sided pot.
Stir them well.
While still cold, pour in the milk little by little.
Mix well.
Place the pot on the stove and cook over medium heat, stirring constantly so it does not stick, until it begins to thicken. Remove from the heat, otherwise it will turn into pudding; it thickens even more as it cools.
Separately, whip the very cold sweet cream or whipping cream until well whipped so it can be used with a piping bag for decorating.
Pour the chocolate into cups, decorate with whipped cream, and sprinkle with cinnamon or unsweetened cocoa.
Enjoy your meal!
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- 1 liter unsweetened soy milk
- 200 g dark chocolate
- 80 g unsweetened cocoa powder
- 150 g cane sugar
- 2 tablespoons cornstarch (about 25 g)
- Optional: 200 ml very cold whipping cream or whipped cream