If you’ve ever had a life-altering moment with those ultra-thick European hot chocolates - the Italian Cioccolata Calda, the French Chocolat Chaud, or the Spanish Chocolate a la Taza, then this thick hot chocolate recipe is for you!
This isn’t your average cocoa. No. This is serious hot chocolate.
Glossy, indulgent, almost pudding-like, and made with real chocolate. It’s so rich, it probably owns a yacht.
Perfect for chilly nights, Christmas cosiness, or any moment that calls for a velvety, chocolatey hug.
Add Baileys, a blizzard of marshmallows, or nothing at all. This one's a showstopper either way.
This rich hot chocolate pairs perfectly with velvety rum truffles. If you love creamy drinks, be sure to try this refreshing strawberry lassi or this iced coffee with condensed milk.
Jump to:
- Why you'll love this
- Key Ingredient notes and substitutions
- Don’t let it boil once the cornstarch is added
- Use good-quality chocolate and cocoa
- A pinch of salt goes a long way
- You may also enjoy...
- Step-by-step instructions
- Top Tips
- Serving suggestions
- Quick tip
- Variations and toppings
- Storage and Reheating
- Quick tip
- FAQs
- Recipe
- Top Tips
- More Christmas recipes
Why you'll love this
- Velvety, spoon-coating texture, like pudding in a mug.
- Made with real chocolate for deep, luxurious flavour.
- No fancy gear needed, just a saucepan and a whisk.
- Ready in 5 minutes with pantry staples.
- Perfect for cosy nights or festive moments.
- Top with marshmallows, whipped cream or a splash of Baileys.
Key Ingredient notes and substitutions
Milk
We use full-fat (whole) milk. Semi-skimmed works as a decent alternative, but skimmed milk just won’t cut it – it’ll be too thin and disappointing.
You can also use plant-based milk like oat, almond or soy. Just choose a barista-style or full-fat version for that same creamy texture and richness.
Cornstarch
We're adding just enough cornflour to help thicken the chocolate. Don't worry, you won't taste it!
Don’t let it boil once the cornstarch is added
Overcooking can cause the thickener to break down and ruin that dreamy texture. Keep it at a gentle simmer.
Chocolate
Both milk chocolate and dark chocolate work wonderfully. Choose your favourite, but note that dark chocolate can make it a little stronger and might not be as popular with kids.
Use good-quality chocolate and cocoa
This isn’t the time for shortcuts. Cheap chocolate = sad cocoa. Brands like Callebaut, Valrhona or Ghirardelli make a big difference.
Cocoa powder
For best results, use a high-quality Dutch-processed, 100% unsweetened cocoa powder like Valrhona, Callebaut or Ghiradelli. The quality makes a noticeable difference.
White sugar
You can also use caster sugar or light brown sugar as alternatives.
A pinch of salt goes a long way
Just a small pinch enhances the chocolate’s depth and rounds out the sweetness. Don’t skip it!
You may also enjoy...
Step-by-step instructions
1. In a small bowl, combine the cornflour with about 3 tablespoons of the milk. Whisk until smooth and lump-free, then set aside.
2. In another small bowl, whisk together the cocoa powder, sugar and a pinch of salt until well combined.
3. Heat the milk in a saucepan over medium heat until it begins to simmer.
4. Reduce the heat to low and whisk in the cocoa and sugar mixture. Continue whisking for 1 minute until the sugar dissolves and the mixture is smooth and lump-free.
5. Stir in the cornflour slurry and whisk vigorously for 1 minute until the mixture thickens slightly. Don't let it boil.
6. Finally, add in the roughly chopped chocolate pieces.
7. Keep whisking for 1–2 minutes until the chocolate has melted completely and the hot chocolate is thick and glossy.
Pour into a mug immediately and finish with whipped cream or your favourite toppings.
Top Tips
Keep whisking: Whisk vigorously and continuously when adding the cornflour slurry to prevent lumps.
If lumps form, a quick blend with a stick blender will make the hot chocolate smooth again.
Don’t let it boil: Overheating the milk can scald it or cause it to develop a skin. Keep the heat low and consistent after the initial boil.
Warm the mug: Pour hot water into your mug and let it sit while you prepare the drink. Empty it before pouring in your hot chocolate to keep it warm longer.
Serving suggestions
This recipe makes one gloriously indulgent serving, or go the sophisticated European route and divide it into two to three small cups, just like the Italians do with their cioccolata calda (perfect with biscotti!).
It’s intensely rich, so smaller portions are perfect if you're pairing it with dessert or want a little portion control.
Quick tip
It’s dreamy alongside something salty like pretzels, salted nuts, buttered crackers or even a cheeky cheese straw. Sweet meets salty = magic.
Variations and toppings
- Top with whipped cream, then cocoa powder or salted caramel sauce.
- Add Baileys, Frangelico or Amarula for a boozy twist.
- Add a pinch of warm spices like cinnamon, nutmeg or a star anise.
- Add vanilla extract or a pinch of salt for extra depth.
- Top with toasted marshmallows or stir in peanut butter for a nutty flavour.
- Hook candy canes on the rim for a festive touch.
Storage and Reheating
Leftover thick hot chocolate? Lucky you!
Store it in an airtight container in the fridge for up to 3 days. As it chills, it will thicken even more. Don’t worry, that’s totally normal (and quite delightful if you like it almost spoonable).
To reheat, transfer it to a saucepan and warm gently over low heat, stirring often. Add a splash of milk or cream to loosen the consistency to your liking. Avoid boiling it, high heat can cause the chocolate or milk to split.
Prefer the microwave? Heat in short bursts (20–30 seconds), stirring in between, and don’t forget that splash of milk.
Quick tip
If it looks a little lumpy after reheating, a quick whisk or blitz with a stick blender will bring back that silky-smooth texture.
FAQs
This is normal! The cornstarch continues thickening even off the heat.
If it becomes too thick, stir in a splash of hot milk while reheating to reach the ideal consistency.
- Always whisk cornstarch with a little milk first to make a smooth slurry.
- Add the slurry to warm (not boiling) milk, stirring in one direction.
- If lumps appear, remove from heat and whisk briskly, or blitz briefly with a stick blender.
Yes, you can - It will just not be as thick. Add a fair bit more chocolate for a thicker consistency.
Plant-based milks vary in fat and protein.
Barista-style versions are richer and better for thick hot chocolate. Regular almond or soy milks tend to produce thinner drinks with less creaminess.
Aim for a texture that clings to the back of a spoon, pudding-like but still pourable.
If it holds shape or becomes too stiff, thin it slightly with milk while it's still warm.
Recipe
Thick Hot Chocolate
Equipment
- 1 saucepan
Ingredients
For the hot chocolate
- 1½ teaspoons cornstarch - (cornflour)
- 240 millilitres (1 US cup) milk - full fat or semi-skimmed
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons sugar - or to taste
- pinch of salt - optional
- 100 grams (3.5oz) dark or milk chocolate, roughly chopped - or a combination
Instructions
- In a small bowl, combine the cornstarch with about 3 tablespoons of the milk you've measured out. Whisk until smooth and lump-free, then set aside.1½ teaspoons cornstarch, 240 millilitres (1 US cup) milk
- In another small bowl, whisk together the cocoa powder, sugar and pinch of salt until well combined.2 tablespoons unsweetened cocoa powder, 2 tablespoons sugar, pinch of salt
- Heat the milk in a saucepan over medium heat until it begins to simmer.
- Reduce the heat to low and whisk in the cocoa and sugar mixture. Continue whisking for 1 minute until the sugar dissolves and the mixture is smooth and lump-free.
- Stir in the cornflour slurry and whisk vigorously for 1 minute until the mixture thickens slightly. Don't let it boil.
- Finally, add in the roughly chopped chocolate pieces. Keep whisking for 1–2 minutes until the chocolate has melted completely and the hot chocolate is thick and glossy.100 grams (3.5oz) dark or milk chocolate, roughly chopped
- Pour into a mug immediately and finish with whipped cream or your favourite toppings.
Notes
Top Tips
Keep whisking: Whisk vigorously and continuously when adding the cornflour slurry to prevent lumps. If lumps form, a quick blend with a stick blender will make the hot chocolate smooth again. Don’t let it boil: Overheating the milk can scald it or cause it to develop a skin. Keep the heat low and consistent after the initial boil. Warm the mug: Pour hot water into your mug and let it sit while you prepare the drink. Empty it before pouring in your hot chocolate to keep it warm longer.**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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