Italian Hot Chocolate

The first time I had Italian hot chocolate was in a cafe overlooking Lago di Garda, right outside of Verona, Italy. My host family and I gathered around a small table outside on a cold April evening, the lake’s air swirling on our cheeks. Someone ordered five cioccolato caldo. I was ready to sip on something warm.

The server brought out five mugs, each with its own spoon. Intrigued, I picked up my spoon, dove it into the Italian hot chocolate drink, and was met with a viscosity that was a little thinner than hot fudge and much thicker than the hot chocolate I was used to.

I picked up the mug, tipped it into my mouth and let the warm chocolate coat my tongue. The drink was thick, creamy and wonderfully satiating, with noticeably pronounced hints of bitter chocolate—the real stuff. I had never had anything like Italian hot chocolate, and I was mesmerized. The memory has stuck with me more than 10 years later and, admittedly, has ruined a tiny bit the version of hot chocolate I grew up with. This drink is downright decadent.

How to Make Italian Hot Chocolate

When learning how to make the best Italian hot chocolate drink, start by bringing whole milk to a simmer, then add cocoa powder, sugar and a touch of salt. Whisk it all together, then whisk in dark baking chocolate and vanilla extract until the chocolate has melted.

On the side, in a separate bowl, you’ll want to make a cornstarch slurry—the thickener for this hot chocolate. Whisk together cornstarch and a bit of milk, then add it to the hot chocolate. Keep cooking the hot chocolate until the cornstarch has activated and the entire contents of the pot become thick and viscous. Divide it evenly among four glasses and serve this Italian hot chocolate recipe with dollops of sweetened whipped cream.

Ingredients for Italian Hot Chocolate

• Whole milk: While you can use almost any milk in this Italian hot chocolate recipe, whole milk will create the richest and creamiest outcome.
• Baking cocoa: Between their cars, fashion and food, everything in Italy is of the highest quality. To mimic true Italian hot chocolate at home, splurge on the best cocoa powder if you can.
• Sugar: This hot chocolate has both very dark chocolate and bitter baking cocoa, so we need a little sugar to sweeten things up.
• Dark chocolate: Chop 4 ounces dark baking chocolate. Even if you’re not usually a fan of dark chocolate, buy it for your Italian hot chocolate. The whole milk, sugar and whipped cream will break up the bitterness you don’t usually enjoy.
• Vanilla extract: If you’re an avid cook or baker, the best vanilla extract is always worth the extravagance.
• Cornstarch: This is Italian hot chocolate’s secret ingredient to getting its thick viscosity. We whisk the cornstarch with a bit of whole milk to create a slurry—you can’t add pure cornstarch straight into a big pot of liquid or else it will clump up.
• Whipped cream: While optional, Italian hot chocolate is traditionally served with big dollops of sweetened whipped cream. No marshmallows here!

Directions

Step 1: Melt the chocolate into the milk

Pour 3/4 cup whole milk into a small saucepan over medium heat. Bring it to a gentle simmer and cook until heated through, two to three minutes, stirring occasionally.

In a small bowl, whisk together the baking cocoa, sugar and salt. Whisk the cocoa mixture into the saucepan with the milk and bring the mixture to a low simmer. Finally, whisk in the dark chocolate and vanilla extract until the chocolate has melted.

Editor’s Tip: Keep an eye on your milk and make sure it never comes to a boil—the milk will boil over and out of the saucepan.

Step 2: Add the cornstarch slurry

In a small bowl, whisk together the remaining 1/4 cup milk and the cornstarch until the cornstarch is dissolved. Whisk the cornstarch slurry into the saucepan. Bring the mixture to a simmer and cook until the mixture has thickened, one to two minutes.

Step 3: Serve the hot chocolate

Pour the hot chocolate into four espresso glasses or tea cups. If desired, dollop with sweetened whipped cream. Enjoy!

Editor’s Tip: As the hot chocolate gets colder, it will thicken up too much. Make sure to enjoy Italian hot chocolate while it’s warm.

Jonathan Melendez for Taste of Home

Recipe Variations

• Swap in your preferred milk: If you don’t mind thinning out your Italian hot chocolate a bit, you can use 2% milk or skim milk. A nondairy milk alternative can be used, too, but it will thin the drink a lot.
• Make a riff on Mexican hot chocolate: Italian hot chocolate meets Mexican hot chocolate by adding a little bit of a kick! Add a bit of cinnamon, a tiny pinch of chili or cayenne powder, and cloves and nutmeg.
• Add a shot of liquor: For the 21+ crowd, add a splash of Kahlua or Irish cream. Keep in mind, though, that this will thin out the consistency a bit.

How to Store Italian Hot Chocolate

To store any leftovers, let your Italian hot chocolate drink cool completely to room temperature. Either cover the glass with storage wrap or transfer the drink to an airtight container. It can be kept in the fridge for up to three days.

Can you make Italian hot chocolate ahead of time?

Yes, you can make Italian hot chocolate up to two days ahead of time. When you’re ready to enjoy it, reheat it in a saucepan with an extra splash of milk to make it creamy again.

Italian Hot Chocolate Tips

Jonathan Melendez for Taste of Home

How should you serve Italian hot chocolate?

The most traditional way to serve Italian hot chocolate is with a dollop of sweetened whipped cream. You can add chocolate shavings on top as a garnish too. Serve the drinks with biscotti or other small, crispy cookies.

What’s the difference between hot cocoa, hot chocolate and Italian hot chocolate?

The difference between hot cocoa, hot chocolate and Italian hot chocolate lies in their ingredients. Hot cocoa is made with cocoa powder, and hot chocolate is made with real chocolate (and sometimes cocoa powder too). Hot chocolate and Italian hot chocolate are almost exactly the same, except Italian hot chocolate contains cornstarch so the liquid can thicken a bit into a satiating, viscous beverage.