If you’ve ever stepped into a café in Italy and ordered a cioccolata calda, you know it’s not just any hot chocolate, it’s pure indulgence. This is the kind of hot chocolate that’s thick enough to eat with a spoon, glossy like melted ganache, and so rich it feels like a warm hug in a cup. Ulike thinner versions you might find elsewhere, Italian hot chocolate is all about that intense chocolate flavor and silky, almost pudding-like consistency.
Do you know what’s great about it? You can make it at home in just a few minutes using simple pantry staples. Whether you like dairy or plant-based milk, dark, white or milk chocolate, this recipe is flexible but still delivers that luxurious consistency. Perfect for cozy days in or even a fancy-but-easy warm dessert for guests. Top it with a dollop of whipped cream to bring it to the next level or sprinkle for a bit of cinnamon for spiced up version. Also, to get the full experience, try dunking biscotti in it and I promise, you won’t regret it.
Ingredients You’ll Need
(See full printable recipe below for measurements)
- Milk (regular or plant-based, like oat or almond)
- Sugar
- Unsweetened cocoa powder
- Cornstarch
Tips:
- Use high-quality unsweetened cocoa powder for the best flavor.
- You can easily adjust the sweetness to taste, start with a bit less sugar (or even another sweetener) if you prefer it more bitter.
- This hot chocolate naturally thickens as it heats thanks to the cornstarch. For a drinkable but rich consistency, simmer just until you see the first gentle bubbles, for only 1 minute.
- Remember: the longer you simmer, the thicker it becomes. Simmering it for a minute or two longer will give you a denser, almost pudding-like texture. If it thickens too much, simply whisk in a splash of milk to loosen it back up.
Storage
This hot chocolate is best enjoyed immediately, while it’s thick and warm. If you have leftovers, let it cool completely and store in an airtight container in the fridge for up to 2-3 days. Reheat gently on the stove or in the microwave, whisking a splash of milk in to restore smoothness.
Variations
- Spiced twist: Stir in a pinch of cinnamon or some vanilla extract
- Coffee kick: Mix in a shot of espresso or instant coffee for a mocha version
- Liqueur touch: For adults, add a splash of amaretto or orange liqueur after cooking
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Italian Hot Chocolate (Cioccolata Calda)
Ingredients
Method
- In a saucepan, whisk together cocoa powder, sugar, and cornstarch until well combined.
- Pour in a small amount of milk and stir until a smooth, clump-free paste forms.
- Gradually add the rest of the milk while stirring continuously to blend everything smoothly.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly.
- Continue to cook until the mixture thickens to a creamy, smooth consistency. The longer you simmer, the denser it becomes. For a classic creamy version, remove from heat once simmering begins. Also consider that as it cools down it will became denser.
- Pour into mugs, add whipped cream if you like, and enjoy warm!
