Thick and Creamy Skinny Hot Chocolate

• Vegetarian
• Gluten free

• Canned Goods

  • 1 cup Evaporated milk

• Baking & Spices

  • 1/4 cup Cocoa powder, unsweetened
  • 2 tbsp Cornstarch
  • 1/4 cup Granulated sugar
  • 1 Pinch Kosher salt
  • 1 tsp Vanilla extract, pure

• Drinks

  • 1/4 tsp Instant coffee or espresso

• Dairy

  • 3 cups Low-fat milk

Found on turniptheoven.com

Description

Ingredients

• 3 cups low-fat milk (I used 1%)
• 1 cup evaporated milk
• 1 teaspoon pure vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon instant coffee or espresso powder (optional)
• Pinch of Kosher salt

Directions

• In a medium saucepan, combine the milk, evaporated milk, and vanilla and heat until just barely simmering. Meanwhile, in a small bowl combine the cocoa, sugar, cornstarch, coffee powder (if using), and salt. When the milk mixture is simmering, carefully pour about 1/4 cup into the cocoa mixture and whisk to form a paste. Whisk the paste back into the saucepan with the milk. Heat over medium heat until the hot chocolate is just barely starting to boil and you see one or two bubbles pop to the surface. Remove from the heat, pour into mugs, and serve, or store in an airtight container in the fridge for about a week.