Italian hot chocolate is thicker than any other: almost like warm pudding. The secret is a little cornstarch, which gives it that glossy, spoon-coating body.
Ingredients
You’ll need: Small saucepan, Whisk
Method
Whisk the cornstarch, cocoa, sugar and salt with ¼ cup of the cold milk until smooth.
Heat the remaining milk until steaming, then whisk in the cornstarch mixture.
Cook over medium-low, whisking constantly, until it thickens, 2-3 minutes.
Remove from the heat and whisk in the chopped chocolate until glossy. Serve in small cups with whipped cream.
Tips
Whisk constantly once the cornstarch goes in, or it can turn lumpy.
Too thick? Whisk in a splash of milk.
Nutrition per serving, approximate
- Calories
- 415
- Protein
- 10g
- Carbs
- 41g
- Sugar
- 26g
- Fiber
- 6g
- Fat
- 24g
- Caffeine
- 39mg
Estimated from standard USDA values for the ingredients listed; brands vary.
Variations
Hazelnut: Stir in a spoon of hazelnut spread: gianduia-style.
Spanish-style: Cook a minute longer and serve with churros for dipping.
Nutrition at a glance
One serving has about 415 calories, 26 g sugar, 10 g protein and about 39 mg caffeine. Values are estimates from USDA data for the exact amounts listed; your chocolate brand and milk change them: check your version with our chocolate drink calorie calculator.
Storing and reheating
Leftover hot chocolate keeps in a covered jar in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, whisking well: the chocolate settles as it cools. A skin on top is normal; whisk it back in.
Choosing your chocolate
For drinks made with cocoa powder, Dutch-process gives a darker, smoother, mellower cup and natural cocoa a brighter, fruitier one. For melted chocolate, use a bar you’d enjoy eating: chips contain stabilizers that resist melting. See our cocoa and hot chocolate mix reviews and cocoa powder guide.
Frequently asked questions
What’s the difference between Italian and French hot chocolate?
Italian is thickened with starch and almost pudding-like; French (chocolat chaud) is rich from chocolate and cream but pourable.
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Reader twists and tips
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Gear for this recipe
A top pick in America’s Test Kitchen’s cocoa tasting for complex, layered chocolate flavor. Comes in natural and Dutch-process versions.
- Type
- Cocoa powder
- Size
- 8 oz
- Cost
- about $1 per oz
- Make with
- Make from scratch
A higher-fat Dutch-process cocoa that gives hot chocolate a dark color, smooth flavor and fuller body.
- Type
- Cocoa powder
- Size
- 8 oz
- Cost
- about $1.60 per oz
- Make with
- Make from scratch
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