Gluten and Dairy Free Spanish Hot Chocolate

Makes 4 small espresso cups



  1. Place the milk and cornstarch into a saucepan
  2. Whisk until the cornstarch has dissolved
  3. Heat the milk until just before boiling
  4. Turn down the heat to low and stir in the chocolate and sugar
  5. Stir continuously until the chocolate thickens
  6. Pour into four little espresso cupcakes and enjoy