Thick and Creamy Mocha Hot Chocolate
This creamy mocha hot chocolate features a secret ingredient that makes it luxuriously thick while being dairy-free! Freshly brewed espresso adds a delicious flavor that takes it over the top.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- 1/4 cup unsweetened cocoa powder
- 2 tbsp granulated sugar
- Pinch of salt
- 1 1/2 cups plus 2 tbsp Silk® Vanilla Almondmilk divided
- 2 tsp cornstarch
- Brewed espresso
Whisk together unsweetened cocoa powder, sugar, and salt in a medium saucepan. Pour in 1 1/2 cups of the Silk® Vanilla Almondmilk and whisk until combined and smooth.
Place saucepan on the stove over low-medium heat and cook until simmering, stirring occasionally.
Meanwhile whisk together remaining 2 tbsp of the Silk® Vanilla Almondmilk and the cornstarch in a small bowl to create a slurry. Once simmering, slowly pour the slurry into the saucepan, whisking constantly, until all combined.
Continue to simmer the hot chocolate for a few minutes or until it's to your preferred thickness, taking into account that it will thicken some as it cools. Pour into cups and pour in brewed espresso and stir in to combine.
If this mocha hot chocolate thickens up a bit too much if you let it sit for some time, simply give it a stir and it'll be good as new.
This recipe yields about two mugs of hot chocolate, so increase the ingredients accordingly to serve a larger crowd.
Serving: 1mug | Calories: 153kcal | Carbohydrates: 33.3g | Protein: 2.9g | Fat: 3.5g | Saturated Fat: 0.9g | Sodium: 133mg | Potassium: 192mg | Fiber: 5.5g | Sugar: 25.2g | Calcium: 290mg | Iron: 1.8mg