Italian Hot Chocolate (Cioccolata Calda)
Authentic Italian hot chocolate recipe with velvety texture, made with 70% dark chocolate and cornstarch. Includes cultural history, vegan variations, and serving tips.
Ingredients
- 2 cups whole milk
- 100 g 70% dark chocolate chopped
- 2 tbsp cornstarch
- 1 tbsp sugar optional
- Pinch of sea salt
Instructions
- Mix base: Whisk cornstarch with ¼ cup cold milk.
- Melt chocolate: In a saucepan, combine remaining milk, chocolate, and salt. Heat on medium until chocolate dissolves.
- Thicken: Pour in cornstarch mixture. Whisk vigorously for 3-5 minutes until thickened.
- Serve: Divide into cups and top with whipped cream or chili flakes.
Notes
Ingredient Swaps
- Dairy-Free: Use unsweetened almond or oat milk + coconut cream for richness.
- Lower Sugar: Replace sugar with 1 tbsp maple syrup or omit entirely (dark chocolate’s bitterness balances sweetness).
- Cornstarch Alternative: Arrowroot powder (1:1 ratio) for glossier texture.
Texture Troubleshooting
- Too Thin: Simmer 2–3 more minutes while whisking.
- Too Thick: Stir in 1–2 tbsp warm milk until desired consistency.
- Lumps: Strain through a fine-mesh sieve before serving.
Cultural Tidbits
- Breakfast in Italy: Cioccolata calda is occasionally enjoyed with cornetti (Italian croissants) for breakfast.
- Serving Tradition: Italians never serve it in mugs—opt for espresso cups or small glasses.
Make-Ahead Tips
- Storage: Refrigerate leftovers in airtight containers for up to 3 days. Reheat gently on the stove (microwaving ruins the texture).
- Batch Cooking: Double the recipe and keep warm in a slow cooker for parties.
Pairing Ideas
- Sweet: Almond biscotti, amaretti cookies, or panettone.
- Savory: Parmigiano-Reggiano crisps or rosemary focaccia (trusted Italian contrast!).
Dietary Variations
- Keto: Swap milk for unsweetened almond milk + 1 tbsp erythritol.
- Paleo: Use coconut milk and tapioca starch.