In Italy, hot chocolate isn’t really a drink.
It’s something halfway between a drink and a dessert.
So thick that many people end up eating it with a spoon.
Slowly.
Especially on cold winter afternoons, when lingering over a mug of chocolate seems like the most sensible thing in the world.
THICK, CREAMY, AND UNAPOLOGETICALLY INDULGENT
The hot chocolate served in Italian cafés is dense and velvety.
It coats the spoon.
It cools slowly.
And every sip feels more like custard than cocoa.
The traditional recipe combines dark chocolate, whole milk, cocoa powder, sugar, and just a little cornstarch.
A pinch of salt quietly enhances all the sweetness.
THE SECRET IS CORNSTARCH
Cornstarch is what gives Italian hot chocolate its unmistakable texture.
The quantity determines whether the result will be gently creamy or almost pudding-like.
About one teaspoon per serving creates the classic café consistency.
The only precaution is to stir continuously while cooking.
Cornstarch loves forming little lumps.
Your wooden spoon won’t let it.
A WINTER RITUAL
Devote those extra few minutes to making it properly.
Whisk.
Wait.
Stir.
Watch the chocolate slowly thicken.
It’s often these slow gestures that make winter afternoons memorable.
authentic Italian hot chocolate
Ingredients
- 3/4 cup of cow milk
- 2.6 oz 75 gr of dark chocolate
- 1 teaspoon of cornstarch
- 1 tablespoon of cocoa powder
- 1 tablespoon of sugar
- 1 pinch of salt
Instructions
-
Break the chocolate into small pieces and set it aside.
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Place the milk, cornstarch, and cocoa powder in a pot. Whisk well.
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Heat over medium/low heat for a minute or so. Add the sugar and salt, and mix well.
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Add the chocolate and melt, continually stirring with a wooden spoon. Bring to a boil and cook a minute or two.
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Pour into a cute mug and serve hot!
Recipe Notes
You can use brown sugar instead of white, but the flavor will change slightly.
Enjoy your thick and delicious Italian hot chocolate!
Claudia