Italian Hot Chocolate

This Italian Hot Chocolate is thick, rich, and creamy, just like you'd find in an Italian café.

With just a few simple ingredients and one saucepan, you'll be sipping the coziest drink in under 15 minutes.

Top it off with whipped cream, chocolate shavings, or a dusting of cocoa powder for an extra-special finish. One sip of this velvety treat and you'll never go back to regular hot cocoa again.

Made with rich dark chocolate, creamy whole milk, and a touch of cornstarch for an ultra-thick, chocolatey treat.

It's my favorite cozy treat for holidays, chilly nights, or curling up with The Polar Express and a blanket.

Serve it alongside some biscotti or shortbread cookies for an extra special treat.

Ingredient Notes

• Dark Chocolate: Use a high-quality dark chocolate bar for the richest flavor and creamiest texture. I like 70-74% cocoa for that authentic Italian flavor. Chop finely so it melts smoothly into the warm milk.
• Whole Milk: Full-fat milk is what I use to create the creamiest texture, but 2% works too.
• Cornstarch: This is the secret to that thick, luxurious consistency that makes Italian hot chocolate so special.
• Unsweetened Cocoa Powder: It intensifies the chocolate flavor and adds depth and complexity to the drink. Use high-quality Dutch-processed cocoa for a smooth and creamy hot chocolate.
• Sugar: Adds just the right amount of sweetness. You can use less if you're a hard core dark chocolate lover or up to 4 tablespoons for a dessert-level treat.
• Sea Salt: Just a pinch brings out all the chocolatey goodness.

How to Make Italian Hot Chocolate

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

1. Prepare your ingredients. Chop the dark chocolate. Then, make a cornstarch mixture with a few tablespoons of milk.

2. Make the cocoa. Add the milk to a medium saucepan. Whisk in the cocoa powder, sugar, and salt. Keep whisking the cocoa mixture and heat over medium-low heat until warm. Add the cornstarch slurry and let it thicken. Lower the heat and stir in the chopped chocolate until it's smooth.

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

4. Garnish and serve. Pour the creamy hot chocolate into mugs or small cups. Garnish with real chocolate shavings and whipped cream. Enjoy! 

Tips for the Most Decadent 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. You want to whisk them well 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. 

• Whisk constantly. Continuous whisking guarantees a smooth and silky hot chocolate. It also helps prevent burning.

• Select your sweetness. Taste as you go and adjust the sugar to match your preference. (Especially if using varying percentages of dark chocolate.) For me, the sweeter, the better. So, I often add an extra tablespoon of sugar.

• Go small. Authentic cioccolata calda is thick and rich. As such, it’s always served in small, espresso-like cups. And frankly, it's the best way to savor this creamy, amazing beverage.

Variations

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

• Thicken it up. For an extra thick Italian hot chocolate, 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. 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 rum, Frangelico, or Baileys Irish Cream for the ideal adult drink. Amaretto is my go-to. The combo of chocolate, almond, and burnt caramel is irresistible!

• Fun Toppings. 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 salted caramel sauce and a biscotti on the side. 

How to Store

As you can probably guess, Italian-style hot chocolate is best when served fresh and warm. But don't worry if you have extra, because the leftovers are also delicious! Just follow these easy storage steps.

To Store: Let the hot chocolate cool, then transfer it to an air-tight container. Store it in the refrigerator for up to 3 days.

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. 

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