The best vegan hot chocolate I ever drank was in Italy. I remember it was rich, dark, and so thick that I had to drink it with a spoon. After this, I was completely infatuated with thick hot chocolates, and when I prepared them at home I discovered I could add cornstarch to give them the consistency I so loved. This past winter I began my usual hot chocolate making in the afternoons, and I started playing around with different ways to make it nice and thick. Chia is one of my favorite ingredients these days, and all of a sudden it came to me that it would be the perfect hot chocolate thickening agent. After all, this super seed absorbs many times its weight in water, and creates a gelatin-like texture! I tried it with a vegan hot chocolate made with coconut milk, which is creamier than regular milk. The result was just what I was looking for. This recipe is definitely a keeper!
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