Back a few years ago there was a blog that I frequented called ‘Made by Lex’. It was run by a very talented woman who sewed beautiful clothing and accessories for her children along with the occasional recipe and musings. One of my favorite posts was of a recipe for Thick Italian Hot Chocolate. I made it all the time. Actually, now that I think about it, I really don’t like to drink hot chocolate at all unless it is homemade. And thick. And spiced.
My tale takes a sad turn here. One day the website I loved so much disappeared, along with my beloved hot chocolate recipe. Would you believe that I never saved it or wrote it down? Smooth move, Kayley.
So, over the past year or two, I have continued to make the hot chocolate on my own, trying to get all the spices and thickness right. And here it is. My favorite hot chocolate of all time.
If you have had hot chocolate in Italy, you know it’s a bit different than our American style hot chocolate. It’s thick and very rich, with almost a pudding-like consistency. And it’s amazing.
This version is lightly spiced with just a hint of cinnamon and cayenne pepper. It makes it more interesting, I promise. I like to top mine with a rather shockingly large amount of whipped cream. Then sprinkle it with dark chocolate shavings. If you like to drink your hot chocolate this way, well, get sipping it immediately! That fluffy whipped cream melts into a puddle of white foam all over your table in seconds. If you would like to be smarter than me, just use a bigger mug 😉
- 3 T. Cocoa Powder
- 2½ T. Sugar
- ¾ T. Cornstarch
- ½ t. Cinnamon
- 1 tiny pinch Cayenne pepper
- 1 pinch salt
- 1½ C. Milk
- ½ t. Vanilla
- Whipped Cream, to top
- Place the cocoa powder, sugar, cornstarch, cinnamon, cayenne, and salt in a small saucepan and whisk together well.
- Add the vanilla and ¼ C. of the milk to the dry ingredients and whisk until combined and smooth(make sure to whisk around the sides of the pan to get all of the dry mixture incorporated).
- Add the remaining milk and whisk in well.
- Place the saucepan on medium heat and whisk constantly, for about 3-4 minutes or until mixture starts to boil and thicken.
- Remove from heat and pour into two mugs.
- Top with whipped cream and other desired toppings.
Lillian @ My Recipe Journey says
OMG!!! I need to make this right now! I’ll be right back! Pinning! =D
Haha, ok! Thanks Lillian! Hope you like it!
looks wonderful! i love italian hot chocolate!
Thank you Dina! Isn’t it the best?!
OMG, that looks amazing… I always wondered why Italian hot chocolate was so thick!!!
Thanks Laura! Yep, it’s that cornstarch! =)
Melanie @ Carmel Moments says
That looks like one amazing cup of hot chocolate. Beautiful photos!
Thank you Melanie! It is the best way to drink hot chocolate, in my opinion! =)
Crystal S. | Apples & Sparkle says
This looks perfect! We are having a big snowstorm where I live right now and this is just the thing I need. Love the addition of cayenne. : )
Thanks Crystal! We have been having a lot of snow too so I’ve been drinking a lot of hot chocolate!
Megan - The Emotional Baker says
What an interesting hot chocolate! I can’t wait to try it 🙂
That’s why I like it! It’s a little different than your average cup of cocoa! Let me know how you like it if you get a chance to try it =)
I found your site searching for the very same recipe! Where did Lex go?! 🙁 thanks for recreating the recipe! It’s a fave of ours too!
No way! I wish that site was still around, it was gorgeous! Glad you could get some use out of the recipe!
We made this tonight because we were feeling in a fall mood and we loved it. Such a great recipe.
Thanks Mary! Glad you liked it! I can’t wait for the cooler weather so that we can start making it too =)
Currently living in a small village near Chamonix, France.
Every morning – Hot Chocolate and Coissant light bakes so that it makes a beautifully dos so delicate crunchy sound as your teeth dive into its seductive flesh. Dollup of Chestnut spread with vanilla is my topping of choice – with a spoon never with a knife.
Oh man oh man – I love this country – no I’m in love.
Vanilla is critical in hot chocolate. In fact I always stick a pod in my sugar and in my Chocolate before putting it in the cupboard.
Try adding a dash of coffee. The bitterness actually makes the chocolate hit seem bigger.
Whilst I’m sipping I watch the steam rise above my nose. Listen to the birds and slowly rise from my comatose state to think about what ingredients I will need for dinner.
No radio – No TV. no adds (even more vacuous in French) – I just let out a sigh to release the stress thinking about that just caused.
I made this and it was amazing, I have been trying to find a recipe that was similar to the Chocolat we had in France for Christmas a few years ago and this is perfect. That thick choclatey amazing drink. Who knew, add cornstarch!!! Love it thank you so much