Spanish Hot Chocolate (Egg-Free)
Thick, rich hot chocolate made with cocoa powder and cornstarch for a creamy texture, without eggs. Perfect for dipping churros.
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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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
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.
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