Growing up, I thought all hot chocolate was made with water. Later, I discovered how delicious and creamy it is with whole milk and never went back. Not being able to eat dairy, I needed to make some adjustments to find a hot chocolate that I was going to like.
Here's what I did:
1 can coconut milk (not light)
1 can water
1 circle (pastilla) of Mexican hot chocolate (I used Ibarra this time, I usually buy that one or Abuelita)
a little cornstarch (maybe a tablespoon, remember to dissolve in cold water first, then add)
Add coconut milk, water and the chocolate. Warm over medium heat, stirring frequently to dissolve chocolate. When warm add your mix of corn starch dissolved into cold water. Boil a few minutes til it thickens. Enjoy!