Italian Hot Chocolate

Italian hot chocolate, or cioccolata calda, is nothing like the watery cocoa I grew up with. Thick, velvety, and intensely chocolatey, it’s more like drinking melted chocolate.

And yes, I mean that in the very best way! 

This traditional Italian winter indulgence has the consistency of liquid silk. It’s rich and delicious, pretty much dessert in a cup.

Made with high-quality dark chocolate and whole milk, it’s an absolutely luxurious treat!

Why You’ll Love This Italian Hot Chocolate

Pure Indulgence: Italian hot chocolate is dramatically thicker and richer than regular hot chocolate. It feels more like a decadent dessert than a beverage. 

Sublime Taste: This recipe features both melted dark chocolate and cocoa powder. The result is an intensely deep chocolate profile.

Versatile Canvas: The basic recipe is a perfect foundation for creative variations. Add a splash of amaretto, a dash of cinnamon, or orange zest to create your signature version of this classic.

Ingredients

• Dark Chocolate: Use 70% cocoa or higher for authentic richness and intense flavor. 

• Whole Milk: Full-fat milk is the only way to create the creamy, velvety consistency.

• Cornstarch: It thickens the drink into its distinctive pudding-like style.

• Unsweetened Cocoa Powder: It intensifies the chocolate flavor and adds depth and complexity to the drink. 

• Granulated Sugar: It balances the dark chocolate’s bitterness. Adjust the amount to suit your tastes. 

• Sea Salt: Add just a pinch to make all the other flavors more pronounced. 

• Optional Toppings: Choose traditional garnishes to add texture and visual appeal. These include whipped cream, grated chocolate, and/or cocoa powder. 

How to Make Italian Hot Chocolate

These six steps are all it takes to make this decadent chocolate dessert drink. 

1. Prepare. Chop the dark chocolate finely for ease of melting. Then, mix the cornstarch with a few tablespoons of milk in a small bowl until smooth. 

2. Heat the milk. Add the rest of the milk to a medium saucepan. Whisk in the cocoa powder, sugar, and salt. Whisk well, and heat over medium-low heat until warm but not boiling. 

3. Add the starch. Continue whisking the mixture and slowly add the cornstarch slurry while doing so.

4. Add the chocolate. Once the mixture thickens slightly, lower the heat and stir in the chopped chocolate. Keep stirring until the chocolate melts completely and the mixture is smooth. 

5. Simmer and thicken. Simmer gently, still stirring constantly, for 2 to 3 minutes. Once the mixture is pudding-like, it’s ready. If it gets too thick, stir in a dash of milk. 

6. Garnish and serve. Pour the hot chocolate into mugs or small cups. Garnish if desired, and enjoy! 

Tips for the Best Italian Hot Chocolate

Want a few tips before you get started? I’ve got you!

• Quality is key. Your dark chocolate should contain at least 70% cocoa. As always, I recommend Ghirardelli. Other brands, like Callebaut or Valrhona, work, too. 

• The colder, the better. When mixing the cornstarch slurry, do so with cold milk. Whisk the two together well before adding the mixture to the saucepan to prevent lumps. 

• Slow & low is the way to go! Heat the milk mixture over medium-low heat, and never let it boil. It takes a bit longer but will prevent burning and ensure even melting. 

• Select your sweetness. Taste as you go and adjust the sugar to match your preference. (Especially if using varying percentages of dark chocolate.)

• Go small. Authentic cioccolata calda is thick and rich. As such, it’s always served in small, espresso-like cups. To keep things authentic, serve the drink similarly when you make it home. It’s best when savored in small quantities. 

Variations

Want to modify the recipe slightly? I’ve got that covered, too! 

• Thicken it up. For a thicker texture, use potato starch instead of cornstarch. Or simply add an extra teaspoon of cornstarch to the slurry. Reduce the starch or whisk in more milk for a thinner drink.

• Enhance the flavor. A splash of vanilla extract pairs beautifully with the rich chocolate in the drink. You can also add a pinch of cinnamon or cayenne pepper for heat and spice. Craving a chocolate orange? Mix in some grated orange zest. 

• Make it boozy. Add a splash of amaretto, Frangelico, or Baileys. I have a friend who loves this drink with rum, but I’ve never tried that. 

• Make it richer. Trust me, this drink is wonderfully rich already. But if you want to dial up the decadence, stir in a dollop of Nutella or a square of flavored chocolate. 

• Be creative. Whipped cream, grated chocolate, and cocoa powder are common garnishes. You could also use mini marshmallows or a dusting of cinnamon. For a truly gorgeous presentation, add a drizzle of caramel sauce and a biscotti on the side. 

How to Store

As you can probably guess, Italian hot chocolate is best when fresh and warm. That doesn’t mean you can’t save leftovers. 

To Store: Let the hot chocolate cool, then transfer it to an air-tight container. Refrigerate for up to 3 days. *Note: The drink will thicken considerably and may develop a skin. That’s normal. 

To Reheat: Heat the leftovers in a small saucepan over low heat, whisking constantly. If needed, add a splash of warm milk to help thin the consistency.