Ingredients
Milk Mixture
- 4 cups whole milk
- ¼ teaspoon salt
- 3 tablespoons unsweetened cocoa powder
- ¼ cup granulated sugar
Chocolate and Thickener
- 3.5 oz. dark chocolate (60% cocoa, chopped into small pieces)
- 1 tablespoon cornstarch
Flavoring
- 1 teaspoon vanilla extract
Instructions
- Reserve Milk: Reserve ½ cup of the whole milk and set it aside for later use in thickening the hot chocolate.
- Heat Ingredients: In a medium saucepan, combine the remaining 3 ½ cups of whole milk, salt, unsweetened cocoa powder, and granulated sugar. Heat over medium heat, stirring constantly until the mixture comes to a gentle simmer.
- Add Chocolate: Add the chopped dark chocolate to the simmering milk mixture. Stir continuously until the chocolate has fully melted and the mixture is smooth.
- Prepare Cornstarch Slurry: Take the reserved ½ cup of milk and whisk in the cornstarch until it is completely dissolved, forming a smooth slurry.
- Thicken the Mixture: With the chocolate mixture still simmering, slowly pour in the cornstarch slurry while whisking constantly. Continue to cook and stir for 1 to 2 minutes, until the hot chocolate thickens to a creamy consistency.
- Finish and Serve: Remove the saucepan from heat, stir in the vanilla extract for added flavor, and immediately serve the hot chocolate while warm and luscious.
Notes
- Use good-quality dark chocolate with at least 60% cocoa for the best flavor and richness.
- If you prefer a thinner hot chocolate, reduce the cornstarch slightly or omit it entirely.
- This recipe serves 4, but can be easily doubled or halved as needed.
- For a dairy-free version, substitute whole milk with almond or oat milk, though the texture may vary.
- Stir constant to avoid burning or clumping during heating and thickening stages.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: Italian