Dairy-Free Spanish Hot Chocolate (Chocolate a la Taza)
A thick, rich, and decadent dairy-free version of traditional Spanish hot chocolate, perfect for dipping churros or sipping slowly on a cold morning.
Ingredients
- 2 cups Dairy-Free Milk
- about 113 g Dark Chocolate
- 1 tbsp Cornstarch
- 2 tbsp Sugar
- 1 Cinnamon Stick
- 1 pinch Pinch of Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a small bowl, whisk together the 1 tbsp Cornstarch and 2 tablespoons of Dairy-Free Milk until you have a smooth paste with no lumps.
- 2In a medium saucepan, combine the remaining 2 cups of Dairy-Free Milk, the about 113 g Dark Chocolate (broken into pieces), the 2 tbsp Sugar, the 1 Cinnamon Stick, and the 1 pinch Pinch of Salt.
- 3Heat the mixture in the saucepan over medium heat, stirring constantly with a whisk or spoon, until the about 113 g Dark Chocolate is completely melted and the mixture is smooth. This should take about 5-7 minutes.
- 4Carefully remove and discard the 1 Cinnamon Stick from the saucepan.
- 5While stirring the chocolate mixture constantly, gradually whisk in the cornstarch paste you made in step 1. Continue to cook over medium heat, stirring constantly, for another 2-4 minutes, until the hot chocolate has thickened to your desired consistency. It should coat the back of a spoon.
- 6Pour the thickened hot chocolate immediately into two mugs. Serve warm.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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