You’ll need a heavy-bottomed saucepan, a whisk, a small bowl and a measuring cup.

1. Gather all of your ingredients.

2. Measure the Cacao and the granulated sugar and place in the heavy-bottomed saucepan. Whisk the dry ingredients together and set aside.

3. In a small bowl dissolve 1 1/2 teaspoons of arrow root in 1/2 cup cold water.  Set aside.

4.  Measure out 3 cups of soy milk in the measuring cup. Set aside.

5. Place the saucepan over a low heat and whisk in 1/2 cup of the soymilk a little at a time. Stir continually with the whisk until there are no lumps and the mixture is smooth.  It will look like chocolate frosting.

6. Next you’ll incorporate the remaining 2 1/2 cups of the soy milk stirring constantly. Bring this mixture up to a boil over a medium heat and then reduce the heat to low and simmer, stirring often for approximately 5 minutes.  You’ll notice that the hot chocolate is starting to thicken a bit.

The next few steps seem a bit redundant, but just follow the process!

7. Remove the saucepan from the heat and let cool for 5 minutes. Here’s your break from stirring!

8. Bring the hot chocolate mixture to a boil again, over a medium heat, then reduce to a low heat and simmer.  Again for 5 minutes.

9. Remove the saucepan from the heat again to let slightly cool.  2-3 minutes approximately.

10. Stir the arrowroot and mixture you have set aside in a small bowl.  Pour this dissolved slurry mixture into the hot chocolate and bring to a boil stirring constantly.   This is the last time I promise! Turn off the heat and you’ll notice how thick the hot chocolate has become throughout this process.

Also do this…

11. Taste the hot chocolate before serving.  It should taste like a good dark chocolate bar.  Not overly sweet.  Serving your hot chocolate with a whipped topping, will add some sweetness. 

If you are not serving your hot chocolate with a whipped topping (and would like a little more sweetness)  you can always stir in a bit of sugar to taste at the end of the cooking process.