ITALIAN HOT CHOCOLATE
On chilly winter days, nothing feels better than curling up on the couch with a steaming cup of homemade hot chocolate—thick, silky, and intensely chocolatey—just like the kind you’d order at an Italian bar.
Notes
Ingredients
- 2 cups plus 2 tablespoons milk (dairy or plant-based)
- 1/2 cup plus 1 tablespoon cornstarch
- 1/2 cup unsweetened cocoa powder
- 1/2 cup plus 1 tablespoon sugar (granulated or light brown sugar, packed)
Instructions
- Combine dry ingredients (heat off).
In a small saucepan with the heat off, whisk together the cornstarch and sugar until well mixed. - Add cocoa.
Whisk in the cocoa powder until the mixture looks evenly blended. - Pour in milk gradually.
Add the milk a little at a time, whisking constantly to avoid lumps until smooth. - Cook until thick.
Turn heat to medium and whisk continuously. After about 7–8 minutes, it will thicken. - Bring to a gentle boil to finish.
As soon as it starts to boil, it’s ready—thick, glossy, and bar-style. - Serve right away.
Pour into cups and enjoy hot.
Serving Ideas (Italian Bar Style)
- Classic: serve as-is with a small cookie on the side.
- Spiced: dust with cinnamon or extra cocoa.
- Café vibe: add a cinnamon stick for stirring and a mini meringue on the saucer.
FAQ
Can I use plant-based milk?Yes—oat, soy, and almond milk all work. Oat milk usually gives the creamiest result. Why do I need cornstarch?
Cornstarch is what makes it thick and spoonable, like Italian café hot chocolate. How do I prevent lumps?
Whisk the dry ingredients first, then add milk slowly while whisking constantly. Can I make it less thick?
Absolutely. Whisk in a little extra warm milk at the end until it reaches your preferred consistency. Can I make it ahead of time?
Yes. Store in the fridge and reheat gently on the stovetop, whisking well. Add a splash of milk if it thickens too much. How long does it last in the fridge?
Up to 3 days in an airtight container.