Have you ever tried Italian-style hot chocolate? It’s so thick, smooth, and decadent you could actually eat it for dessert! While I love hot chocolate, it wasn’t until recently that I heard of this version. My friend Arushee sent me a YouTube link for a non-vegan version of this glorious treat. I made a few changes and veganized it. It’s a lovely warming treat to be enjoyed on a rainy or cold day!
I generally use coconut milk to make this Italian-style hot chocolate but feel free to use any plant-based milk like soy milk, almond milk, or cashew milk. Avoid peanut milk as its flavor could be overpowering. The addition of cornflour stabilizes the milk, so there’s no worry about the milk curdling. However, don’t cook the hot chocolate over high heat. Low-medium heat would be ideal. Use any vegan dark chocolate. Amul and Morde are two popular, easily available brands. For a more intense flavor, use bitter chocolate instead of dark chocolate. You can easily customize this recipe according to your preferences.
Yields: 1 large serving
Preparation time: 10 Minutes
1 Indian teacup = 150 ml
- 1 1/2 cups (230 ml approx.) any plant-based milk
- 2 slightly heaped tablespoon roughly chopped dark chocolate
- 1 slightly heaped tablespoon cocoa powder
- 1 slightly heaped tablespoon brown/white sugar
- 1 slightly heaped tablespoon cornflour
- A small pinch of salt
- A big pinch of cinnamon powder
- 2-3 drops vanilla extract
- Blend all the ingredients except the chopped dark chocolate and transfer to a heavy-bottomed saucepan. Bring to a boil over medium heat while stirring constantly. Lower the heat and simmer for a minute while whisking the mixture.
- Switch off the heat and add the chopped dark chocolate. Mix well for several seconds. Serve hot!
Note: This hot chocolate is very thick, almost like a runny pudding, and has to be eaten with a spoon. Reduce the amount of cornflour used to half if you want a thinner consistency. The hot chocolate tastes good either way.