2 c. chocolate soymilk
1/3 c. dry soymilk powder (I used Better Than Milk)
scant 1/2 c. cocoa powder
1/2 c. sugar
2 heaping tsp. cornstarch dissolved in 1/2 c. cold water
1-2 squares bittersweet chocolate (I used Lindt 85%)
toppings/add-ins: Silk creamer, whipped cream, extract, or liqueur
Measure soymilk into a medium saucepan and whisk in the powdered soymilk, then the cocoa powder, then the sugar. (It's okay if it doesn't all dissolve right away; as you heat the mixture, it'll become much smoother.) Add the cornstarch (which does need to be completely dissolved, for best results) and whisk again, then begin heating everything on a low-medium flame.
I switched back and forth between the whisk and a flexible plastic slotted spatula, which is good for scraping the bottom to prevent anything sticking and burning; it took about 5 minutes of near-constant gentle stirring to get everything to dissolve. (If any stubborn lumps of soymilk powder remain, just skim them off.) Once everything's dissolved and smooth, place one square of chocolate on the spatula and gently swish it around in the hot chocolate until it melts. Repeat with another square if you want a stronger chocolate flavor.
Serve immediately, stirring as you pour to get any thicker stuff off the bottom of the pan. Pour into two mugs (omg romantic) and add any of the optional ingredients. (I put Silk French vanilla in mine. There are some recipes in the memories for making whipped cream with some of that soymilk powder.) If the hot chocolate is too rich or thick, you can thin it with more soymilk, but the way it turns out, it's great for slurping with a spoon.