Thick Hot Chocolate

Pouring homemade hot cocoa into a glass mug.

5 from 36 votes

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.

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Cook Time:5

Total Time:5

Course: Drinks

Cuisine: International

Keyword: hot chocolate, christmas, baileys, cream, spice

Servings: large serving, or two smaller servings

Calories: 784kcal

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.

Nutrition