Gluten-free and vegan Spanish hot chocolate.
- 240 milliliters Dairy-free milk
- 1 teaspoon Cornstarch
- 45 grams Dairy-free dark chocolate
- 15 grams Caster sugar
Put the milk and cornstarch in a saucepan. Whisk until the cornstarch is dissolved. Heat the milk just before boiling. Reduce heat to low and stir in chocolate and sugar. Stir continuously until the chocolate thickens.
Pour into small espresso cups and enjoy.