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How to Make Italian Hot Chocolate

By Paula | 68 Comments

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Learn how to easily make rich, decadent Italian Hot Chocolate at home.

Two cups of Italian Hot Chocolate in white cups with saucers. Garnished with whipped cream heart. Spoon with sugar, crushed chocolate, and carafe of milk in background.

I am revisiting a post I did way back when I was still knee deep learning about this crazy thing we call blogging . I’m calling a mulligan on this one. It’s perhaps my FAVORITE cold weather drink – Ciccolata Calda. Otherwise known as Italian hot chocolate, in my opinion it’s the best hot chocolate in the world. I think once you’ve tasted it, it will be your favorite too.

If you’ve been making something from a packet, and it’s okay if you have, you just didn’t know any better, we’re here to help. Ditch the packet and make this instead. You’ll never look back.

Two white cups with saucers of Italian Hot Chocolate. Spoon with sugar, crushed chocolate and carafe with milk in background. How To Make Italian Hot Chocolate

Italian hot chocolate is rick, thick and decadent. It has an almost pudding like consistency and big bold chocolate flavor. It’s made with just 4 simple ingredients and takes less than 5 minutes to mix up on your stove. It will warm you from head to toe and make you smile wider with every sip.

To get that rich flavor be sure to use the highest quality chocolate you can find. It does make a difference. I used Scharffen Berger 70% Cacao Bittersweet Fine Artisan Dark Chocolate.

White cup and saucer with remnants of Italian Hot Chocolate. Full cup in background. Spoon with sugar, crushed chocolate and carafe in background. How to Make Whipped Cream Hearts?

If you want to make it extra special add a few whipped cream hearts, pictured top of post.

It’s super simple. Just spread whipped cream into a baking pan, freeze and when solid, use a cookie cutter to cut into the desired shape. I like hearts so hearts it was. It would be cute to use seasonal cookie cutters as well.

Pinterest image of 2 cups of Italian hot chocolate in white cups with saucer. Spoons with sugar and crushed chocolate. Text overlay that reads How to Make Italian Hot Chocolate.
Next time the weather dip and you need to be warmed up I hope you’ll try a cup of Italian Hot Chocolate. Or just because you’re craving something rich and decadent and don’t want to eat cake.

 

How to Make Italian Hot Chocolate

cup of Italian hot chocolate with chocolate, milk and spoons surrounding

Rich and decadent Italian Hot Chocolate

Ingredients

  • 4 ounces bittersweet chocolate 70% or higher
  • 1 1/2 cups whole milk
  • 2 tablespoons sugar
  • 2 teaspoons corn starch

Instructions

  1. Into a saucepan over LOW heat add chocolate and a smidge of milk. Stir with a wooden spoon until melted.
  2. SLOWLY add remaining milk until it’s well combined. Add sugar. Mix to combine. Whisk in corn starch.
  3. Continue cooking over LOW heat until it becomes thick, creamy and coats the back of the wooden spoon.

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© Paula Jones
Cuisine: Italian / Category: Drinks

Comments

  1. Kim - Liv Life says

    My daughter adores hot chocolate. Unfortunately, she has recently begun dealing with a few lactose issues and has had to cut waaay back on milk, and in her mind there just is NO substitute for a nice steamy cup of hot chocolate. Hence… the lactose enzyme pills get a work out and she still has a cup now and then. I will print this for her, and I’m certain the whipped cream hearts will be a part of it too! Nicely done!

    Reply

    • Karen says

      I’m lactose intolerant too. Just get lactose free milk. I actually like the Food Lion or Walmart brand better than name brand Lactaid. Breyers also make a lactose free vanilla ice cream that tastes no different than regular. That way I don’t have to worry about the pills, which I do use when I eat out.

      Reply

    • Victoria says

      I’d also recommend a good quality soy milk such as bonsoy… I think the creaminess and nutiness actually makes for a better hot chocolate than regular milk!

      Reply

    • Melissa Cohen says

      My son is allergic to milk- here is what we do- combine whatever milk substitiute you like ( Almond, Soy….) with some canned coconut milk- ( not the box kind found in refrig section of Whole Foods)
      Coconut milk fat has the same mouth feel as dairy fat- plus the slight coconut flavor in the milk adds to the chocolate
      Yum!- We use a couple of TABLESPoONS of the full fat kind- freeze the leftovers- But the light version would work as well- If you like that-Home made Chocolate Coconut Milk Ice Cream is to die for as well!

      Reply

      • Chickie Kat says

        Coconut milk is fantastic for this (especially for those with dairy and soy allergies)! I simply use the canned kind; it just requires a quick stir and it is great every time 🙂

        Reply

    • samantha says

      maybe this will help and for others who are lactose intolerant , for many years i also had to drink lactaid,
      take tons of lactose enzyme pills an time i ate cheese or ice cream, [ and beano or say yes to beans for many vegetables besides for beans ]but … i discovered that i can drink raw milk with no problem[ organic only] becuase raw milk still conatins the lactose enzyme]

      and .. since ive been eating 100% organic [ no GMOS no glyphosate sprayed wheat , oats etc ]
      now i can also eat any cheese adn ice cream with no problem and beans and all vegetabels [ as long as evrerything is orgnaic ]

      Reply

      • Leslie says

        Hello Samantha,
        May I ask where you purchase your “RAW MILK “? I live in Arizona, cannot seem to find any… due to regulations?

        Thanks,
        Leslie

        Reply

    • Pam says

      There are companies that filter out lactose from milk. This is a great substitute when baking as you can get lactose free whipping cream, butter, 10%cream or regular milk as well.

      Reply

  3. Jodi@garlic girl says

    I’m glad I saw this – I’m thinking this is the way my favorite cafe in Santa Cruz called Chocolate makes their hot chocolate. I’m going to try this over the weekend for sure.

    Reply

    • Janine says

      The folks in Santa Cruz use tapioca flour to thicken it, I believe, since I asked years ago and someone told me! That is what I use, and serve it in beautiful little demitasse cups with dessert after a fabulous Italian meal. It is so rich, the smaller quantity seems to work well…meaning I get the left overs!

      Reply

  11. AngelinaRose says

    I love it I never tried Italian Hot Chocolate before I tried Mexican Hot Chocolate and I love it but now I will try this one, thank you 🙂

    Reply

  14. Liren says

    I’m coming right over. You *do* know I have a hot chocolate addiction, right? And I agree, Ciccolata Calda is the absolutely best. Hands down.

    Reply

  15. Fuji Mama says

    This just makes me happy!!! The original post is what really made us friends, wouldn’t you say? Plus, I can vouch for how amazingly good this is. Swoon!!!

    Reply

  17. Kimby says

    Paula, it turned colder here overnight and this was a “heart-warming” sight to wake up to! (Thank you for the link to your whipped cream hearts, too.) I’m usually a coffee drinker in the a.m. but you’re causing me to seriously reconsider…

    Reply

  26. Jennifer says

    Oh my dear you have hit on something here. When we lived in La Maddalena, Sardegna we would go to the piazza in the town and went to a favorite coffee bar that served this type of beverage to the young ones. I fell in love with it. Thank you for providing this.

    Reply

  28. Jennifer says

    Instead of Milk you could possibly substitute with Almond milk or soy milk. My son is allergic to ALL dairy AND soy, so even the lactose free milk doesn’t work for us. I have done similar recipes with almond milk for my son and it worked perfectly.

    Reply

  30. Lala says

    This is one of the things I miss most about Italy! I made it tonight & it’s delicious. I’d like it to be a touch thicker but I used skim milk & that’s probably why. A perfect treat for a cold night. Thanks for sharing!!

    Reply

  31. Jatin says

    I tried the recipe, awesome. I used cadbury dark choclate. I didn’t used corn starch and I believe we don’t even need that. Just follow the recipe without corn starch and you will love that. From now own I will make my own italian hot choclate…bye bye…cafe…And thanks to paula…

    Reply

  32. NanaYaa says

    Oh my goodnesss…
    This is the most insanely delectable hot chocolate I have tasted.
    2 thumbs up…

    Reply

  35. Jamie says

    I have just got home from a trip to Rome and stumbled upon Italian hot chocolate – I am not a massive fan of hot drinks but their hot chocolate is absolutely amazing (as well as their ice cream). I am definitely going to try this recipe, thank you for sharing.

    Reply

  37. Tina says

    I just made this and it is EXACTLY how my local italian coffee house serves it! I used half the quantities and used cornflour [which I think is the UK version of corn starch?] and, although it took about 20 minutes to thicken, it was was well worth the effort.

    I’ll be making this for my nephew over Christmas! Thank you so much for posting the recipe.

    Reply

  38. MikeG says

    I just made this using Nestle Le Chocolat, which is 98% chocolate. Delicious, I Haven’t had better even in Milan.

    Reply

  40. Marlafu says

    Actually that’s Spanish Hot Chocolate. In Spain chocolate is thick, to dip churros or buñuelos in it.

    Reply

  41. Kali says

    It doesn’t thicken very well for me. I’ve whisked for ten minutes and still doesn’t thicken. Does 2% and whole milk differ that much for this recipe?

    Reply

  42. Christa says

    I’m lactose intolerant too. The best hot cocoa I’ve made is with goat milk, believe it or not. It was creamy and tangy. Give it a try.

    Reply

  45. Cara says

    The first time I had this confection (addiction) was in Firenze in 1995. It was love at first taste! Does this make one cup? Is there a way to make this for several? Thank you for posting!

    Reply

  47. Scarlet says

    The Fine Artisan Dark Chocolate you used is sure to have amazing results. I just pinned it to try soon. My mouth is watering just thinking about it!

    Reply

  48. Lindsey says

    I have been looking for a recipe that produces this result of drink for literally YEARS. Every recipe insists that using thick, heavy cream is the answer— I don’t mind calories if I’m splurging on something really nice, but all the cream ever got me was a gross film on top of the drink from the fat content. Turns out, the key to avoiding that is the cornstarch! Absolutely brilliant, and this drink is my go-to when I am craving chocolate badly. BLESS YOU for this!!

    Reply

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