Spanish Hot Chocolate (Egg-Free)

Name: Spanish Hot Chocolate (Egg-Free)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 4 cups Almond Milk; 1/2 cup Cocoa Powder; 1/2 cup Sugar; 2 tbsp Cornstarch; 1 tsp Vanilla Extract; 1/4 tsp Cinnamon

Thick, rich hot chocolate made with cocoa powder and cornstarch for a creamy texture, without eggs. Perfect for dipping churros.

5m prep + 10m cook4 servings

Contains nutsEGG-free

200 cal|4g protein|35g carbs|6g fat|4g fiber

Ingredients

4 cups Almond Milk
1/2 cup Cocoa Powder
1/2 cup Sugar
2 tbsp Cornstarch
1 tsp Vanilla Extract
1/4 tsp Cinnamon

Instructions

1In a large, heavy-bottomed saucepan, whisk together the 4 cups of Almond Milk, 1/2 cup Cocoa Powder, 1/2 cup Sugar, and 2 tbsp Cornstarch until the mixture is completely smooth and there are no lumps.
2Place the saucepan over medium heat. Cook, stirring constantly with a whisk or wooden spoon, for 5 to 7 minutes, or until the mixture has thickened enough to coat the back of a spoon. The mixture should be smooth and creamy, with no gritty texture from the cornstarch.
3Remove the saucepan from the heat.
4Stir in the 1 tsp Vanilla Extract and the 1/4 tsp Cinnamon until fully combined.
5Pour the hot chocolate into four mugs. Serve immediately.

Substitutions

Egg → Cornstarch

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.