This post may contain affiliate links. Please read our disclosure policy.
Thick hot chocolate, thick drinking chocolate, belongs on your unforgettable list! Even more delicious than hot cocoa. A secret ingredient creates the luscious texture of this special and unique hot chocolate.
There are certain things we have eaten in their very finest forms that stay with us, that wonโt leave us alone until we eat them again. My finest forms list includes a particular brownie that I myself made once and have never been able to replicate, even using the same recipe (think deep, dark, chewy). Also: toffee worth its weight in gold from Mason, Michigan (Uncle Dick gave us a precious box at Christmas, and mark my words that I will figure out how to make it before next December). Homemade eggnog, also there.
Topping the listโand I get that it seems like theyโre all sweets, because they areโis the hot chocolate I had when I was traveling in Spain in 1998. Time and distance have made the heart grow fonder of that Spanish hot chocolate; it was far too good to be out of sight, out of mind. This best hot chocolate of my life is what Italians call cioccolata calda, with its pudding-like consistency and creamy texture. This is hot chocolate that stands out from typical hot chocolate mix and hot chocolate that is simply milk and cocoa. Just a small cup of this elixir will leave true chocolate lovers and pretty much anyone who drinks it nostalgic, in love, and looking forward to next time soon.
The Secret Ingredient
My recipe uses real chocolate rather than cocoa powder or store-bought hot cocoa mix. Using bittersweet chocolate, milk chocolate, or any good dark chocolate can take the drink as intense or mild as you like it. Using a combination of these chocolates also makes rich flavor.
A little cocoa powder can be added for depth, but be sure to keep it balanced. We’ll also introduce a secret ingredient that elevates this thick hot chocolate to new heights: a pinch of cayenne pepper. This subtle spice can bring out the chocolate’s sweetness while giving it a warm kick, making it perfect for cold weather.
Ingredients Youโll Need
To make this decadent hot chocolate, gather the following ingredients:
- Whole milk (you can also substitute with coconut milk or other plant-based milks, or try a rich mix of milk and heavy cream
- Finely chopped bittersweet chocolate, dark chocolate, or milk chocolate (or a combination)
- Cornstarch. Corn starch is a fabulous secret ingredient that acts as a thickening agent and elevates hot chocolate next level.
- 1 cinnamon stick. The cinnamon is optional; you can also consider a pinch of cayenne pepper to spice it up or a pinch of salt to add complexity and balance
- Keep granulated sugar or confectioners’ sugar (or even brown sugar) at the ready to add more sweetness if you like
Steps to make Thick Hot Chocolate
- In a small sauce pan over medium-low heat, stir dissolve the cornstarch in the milk. Add the cinnamon stick if using, and bring the milk just to a boil over medium heat, stirring constantly with a wooden spoon until the mixture is warmed through.
- Reduce heat to low and add the chocolate to the hot milk, continuing to stir until the chocolate is melted and the liquid is slightly thickened (it will lightly coat the back of a wooden spoon).Heat the Dairy: In a small saucepan, combine the whole milk and heavy cream. Heat this mixture over medium-low heat, stirring gently with a wooden spoon until itโs warm but not boiling. You want to maintain a very low heat to prevent scorching.
- If the hot chocolate doesnโt thicken, add a slurry of more cornstarch and milk. Dissolve ยผ teaspoon of cornstarch in a tablespoon of cold milk and stir it into the hot chocolate. Continue stirring over medium high heat until slightly thickened.
- For an extra layer of flavor, now it the time to add cayenne pepper, salt, or even a splash of espresso or a dash of vanilla extract or mint extract.
- Remove from heat and ladle the hot chocolate into small cups or espresso cups. Serve it alongside biscotti, sesame cookies, or any favorite cookies.
Enjoying the Experience
This rich chocolate drink is so nice to share when you gather with friends or family for any cozy time (think Valentine’s Day, Christmas Eve, New Year’s, you get the picture!). I like to serve this comforting drink in an espresso cup alongside a crunchy cookies. A candy cane stirrer is also fun for a special treat at the holidays.
More Special Drinks to Try
Irish Coffee is a favorite with its thick layer of whipped cream and strong coffee.
Come holiday season, share a punchbowl of rich homemade eggnog with my Eggnog Recipe.
Thick Hot Chocolate Recipe
Ingredients
- 1 cup whole milk, plus more if needed
- 1 1/2 teaspoons cornstarch, plus more if needed
- 1 stick cinnamon
- 2 oz. dark chocolate, high quality dark chocolate, 60-70% cacao, finely chopped
Instructions
- Finely chop the chocolate.
- In a small sauce pan, dissolve the cornstarch in the milk. Add the cinnamon stick and bring the milk just to a boil over medium heat, stirring. Reduce heat to low and add the chocolate, continuing to stir until the chocolate is melted and the liquid is slightly thickened (it will lightly coat the back of a wooden spoon).
- If the hot chocolate doesnโt thicken, add a slurry of cornstarch and milk: dissolve ยผ teaspoon of cornstarch in a tablespoon of cold milk, then add it to the hot chocolate and continue stirring over medium high heat until slightly thickened.
- Discard the cinnamon stick and pour into little cups. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You mean THAT’S how the divine-looking hot chocolate that Viane made in the movie “Chocolat” was probably made??? With corn starch?? Can’t wait to try! I’ve been trying to make a thick, dark, rich hot chocolate for twenty years… Thank you!!! โ
Oh yes!! Enjoy!!
Muchisimas gracias, Maureen. So, very, and I mean very, soon this sunshine-starved southern man, slow from his shivering, dark hibernation of many months, will shuffle toward his pantry and his cooking space, and with sweet anticipation brighten the low flame, almost flickered out, with the priceless, lyric wisdom of a western, eastern princess-sage.
Cold, blustery snow storm coming in–I am making this tomorrow a.m. — I now have all the ingredients–love cinnamon sticks–haven’t had any in my cupboard for years and years.
next time ur in cambridge,ma , try l a burdick for hot chocolate, the dark version.
Maureen, I’m a Spaniard [first generation American] and my father’s favorite food was churros y chocolate. My experience in Spain is that it is almost too thick to drink but great to dunk churros. You come out with the crisp churro covered in chocolate. Yum.
Cousin Maureen,
your post and recipe have reached me on a morning when I look out my window and feel like I’m inside a snow-globe. It’s cold, blustery and oh-so-snowy out there. Inside my desk drawer remains one-quarter of a bar of Green & Black’s Maya Gold (55% dark choc)…now I’ve printed off your recipe and will take it home. If my boys are lucky, I will share a cup of cocoa with them later today…thank you for the perfect mid-winter gift. (Now, back to work!)
Thank you Maureen! I went to Spain in high school with my Spanish class, and was introduced to “chocolate con churros,” definitely one of the culinary highlights of the trip. Perfect thing to make, now that the truly cold temps have hit us in Illinois!
One serious problem with this recipe: I am at work and want to be at home making it.