Cioccolata Calda is a super decadent and ultra thick and creamy Italian hot chocolate. It’s described by some as a warm, sippable chocolate pudding and is one of my favourite winter treats that brings back countless special memories of my trips to Italy.
This recipe can be made with dairy or non-dairy milk so it’s perfect for vegans too and can be easily doubled or tripled.
Cioccolata Calda (Italian Hot Chocolate)
- 2 Tbsp Unsweetened Cocoa Powder
- 2 Tbsp Sugar
- Pinch of salt
- ¾ Cup Milk, plus 1 tbsp, divided* (Dairy or non-dairy milk)
- 2 tsp Cornstarch
- ¼ tsp Vanilla Extract
- Whisk together the unsweetened cocoa powder, sugar, and salt in a small saucepan. Set saucepan over low-medium heat and pour in the ¾ cup of milk. Whisk to evenly mix through the dry ingredients. Let mixture heat while stirring/whisking gently to avoid sticking on the bottom, until it reaches a slight simmer (small bubbles appearing around the edge)
- Meanwhile, whisk together cornstarch and remaining 1 Tbsp of milk in a small bowl or the measuring cup until cornstarch has dissolved, creating a slurry
- Once hot chocolate mixture has reached a simmer, very slowly pour in the slurry, whisking constantly. Continue to cook the hot chocolate over low-medium heat for around 3 – 5 minutes as it thickens, or until thickness is to your liking. Remember to keep gently stirring to avoid sticking or lumps. Remove from the heat and stir in the vanilla extract. Pour into your choice of cups and serve immediately