This thick Italian hot chocolate recipe is so rich and creamy, you’ll never make traditional hot cocoa again! It has almost a pudding-like consistency filled with chocolate flavor from the cocoa powder and real chocolate chunks, topped with a dollop of whipped cream, making it a decadent dessert that can fill your mugs in just 15 minutes.
There’s nothing like a cup of hot cocoa on a cold, snowy day (maybe even with a hot chocolate bomb), but I’m telling you now, American hot chocolate has nothing on the Italian style! Essentially, it’s chocolate milk that has been heated (that we are used to), but the taste is so much creamier and THICK. Normally I would say you could swap the milk for another variety, but definitely use whole milk for this drink so you get the same texture. For those wondering if there is a boozy version, check out the dirty snowman instead. Or if you want something a little lighter, mix up a batch of homemade hot cocoa mix.
During this time of year, I am also in love with chicken tortilla soup, easy chili, and my homemade tomato bisque, all of which are warm and inviting when it’s freezing cold outside!
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Why You’ll Love This Homemade Hot Chocolate Recipe
- Made for chocolate lovers.
- Rich, creamy, and indulgent – this is the best hot chocolate.
- Easy to make with simple ingredients.
- Makes the perfect holiday beverage.
🍫 Ingredients:
- whole milk – this makes a rich hot chocolate; you can also use a reduced fat milk.
- salt
- unsweetened cocoa powder
- granulated sugar – could also use coconut sugar
- dark chocolate – be sure it’s a high quality chocolate and sweetened
- corn starch – helps to make the hot chocolate thicker than normal
- vanilla extract – ties all the flavors together
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
You can top top this thick hot chocolate with chocolate shavings, mini marshmallows, whipped cream, or a dusting of cocoa powder.
Substitutions and Variations
- You can expect a thick and moderately rich drink using this recipe. If you want it richer, use dark cocoa powder and/or add darker (up to 80%) chocolate.
- Up to a cup of half ‘n’ half or heavy cream can be substituted for the milk.
- 2%, 1%, or even nonfat milk can be swapped for the whole milk to reduce fat and lighten up the creamy texture of the hot chocolate.
- Using milk chocolate pieces or another kind of chocolate instead of dark chocolate will change the flavor profile a bit, but will also work.
- Try this recipe with non-dairy alternatives like almond milk, oat milk, or coconut milk!
- Potato starch can be used in place of the cornstarch. It’s a great alternative for those with a corn sensitivity.
🔪 Instructions:
PREP: Reserve half a cup of milk and set aside. Chop the bar of chocolate into small pieces.
Pro Tip: Don’t skimp on the high-quality chocolate, a good quality chocolate is a game changer for rich flavor and you can definitely tell the difference with the cheaper brands.
Step 1: Combine the milk, salt, sugar, and cocoa powder in a medium saucepan and bring to a simmer over medium heat while stirring constantly.
Step 2: Add the chocolate pieces into the saucepan and stir slowly until they are melted.
Step 3: Whisk together the remaining cold milk and cornstarch in a small bowl to make a slurry.
Step 4: Slowly pour it in the hot chocolate and continue cooking while it thickens.
Step 6: Instructions for step 1 here. Please vary wording slightly between instructions to optimize opportunity for catching other important words and phrases. e.g., medium bowl, mixing bowl, glass bowl.
GARNISH/SLICE/SERVE: Serve immediately for the best cold-weather treat!
Italian Hot Chocolate Recipe Tips
- This drink is perfect like it is, but if you decide to top it with chocolate shavings, mini marshmallows, whipped cream, or a dusting of cocoa powder we wouldn’t be mad!
- Keep the chocolate mixture on low heat when simmering. We don’t want the milk to scald.
- Taste the hot chocolate once it has thickened then adjust the sweetness as needed.
- Consider serving smaller portions in an espresso cup for a true Italian drinking chocolate experience.
- Cornstarch is a thickening agent. We make a slurry by dissolving cornstarch in a cold liquid (milk, in this case). Cornstarch begins to thicken when heat is added, so if you dump the cornstarch straight into the hot chocolate, it will form lumps. The cornstarch slurry prevents the lumps and allows the cornstarch to mix in smoothly and then thicken.
Fun Fact
The first Italian version of this drink was called ciaoccolata calda and was created in Turin in the late 1500s.
Recipe FAQs
Keep it in the refrigerator in an airtight container for 3-4 days. Warm by heating over low heat on the stovetop.
The Italian version is much richer and creamier. Plus, you would never use water to make it as you would with instant hot chocolate. Regular hot chocolate also tastes milkier and less indulgent.
More Winter Drinks You’ll Love
If you tried this Italian Hot Chocolate or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Italian Hot Chocolate
Ingredients
- 4 cups whole milk
- ¼ teaspoon salt
- 3 tablespoons unsweetened cocoa powder
- ¼ cup granulated sugar
- 3.5 oz. dark chocolate 60% cocoa, chopped into small pieces
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- Reserve ½ cup of the milk. Set aside.
- In a medium saucepan, combine remaining 3 ½ cups of milk, salt, cocoa powder, and sugar. Bring to a simmer over medium heat, stirring constantly.
- Add the dark chocolate and stir until melted.
- To the reserved ½ cup milk, add the cornstarch and stir until the cornstarch is fully dissolved.
- With the chocolate mixture still simmering, pour in the cornstarch slurry while whisking/stirring constantly. Continue cooking and stirring until the mixture thickens (1-2 minutes).
- Remove from heat, add vanilla extract, and serve immediately.
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Notes
- This drink is perfect like it is, but if you decide to top it with chocolate shavings, mini marshmallows, whipped cream, or a dusting of cocoa powder we wouldn’t be mad!
- Keep the chocolate mixture on low heat when simmering. We don’t want the milk to scald.
- Taste the hot chocolate once it has thickened then adjust the sweetness as needed.
- Consider serving smaller portions in an espresso cup for a true Italian drinking chocolate experience.
- Cornstarch is a thickening agent. We make a slurry by dissolving cornstarch in a cold liquid (milk, in this case). Cornstarch begins to thicken when heat is added, so if you dump the cornstarch straight into the hot chocolate, it will form lumps. The cornstarch slurry prevents the lumps and allows the cornstarch to mix in smoothly and then thicken.
Nutrition
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Comments & Reviews
Ken says
velvet texture and rich flavour experienced using:
Whitakers (NZ) Dark Ghana 70%
Carnation evaporated milk – 1cup substited for 1 of the cups of full-cream milk
Madagascar vanilla paste 1tsp (Queen brand)
A few crystals of pink Himalayan rock salt