When it’s cold outside and you crave a quick, indulgent treat, there’s nothing better than a cup of homemade hot chocolate.
This version is thick, creamy, and very fragrant, just like the one you drink at the café, but it’s prepared in just a few minutes with simple ingredients you already have in your pantry. The secret? The skillful use of unsweetened cocoa powder and cornstarch.
I’ll show you how to achieve that velvety, irresistible texture, without using dark chocolate and most importantly, without lumps. It’s the perfect treat to enjoy on the couch or to share. And what’s more, you’ll discover how to turn this mix into a cute Christmas gift idea!
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 cup milk
- 3 tbsps unsweetened cocoa powder
- 2 tbsps granulated sugar
- 1 tbsp cornstarch (maizena)
- 1 pinch salt (just a little. Optional.)
Tools
- 1 Saucepan
- 1 Spoon
- 1 Spatula
- 1 Scale
Steps
In a saucepan, combine the dry ingredients: unsweetened cocoa, sugar, cornstarch, and a pinch of salt (just a few grains).
Mix well by hand with a spatula. It’s essential that the starch and cocoa are combined dry to prevent lumps when you add the milk.
Pour the cold milk gradually and start mixing to form a cream. Then add the rest of the milk.
Cornstarch must always be dissolved in a cold liquid before going on the heat. Continue to stir until you have a smooth and fluid cream.
Place the saucepan on the heat at medium-low flame and stir continuously for 3-5 minutes.
As soon as the liquid starts to become hot, the starch will take effect, and the chocolate will become thick and glossy. Cook for a few seconds more until it reaches the consistency you prefer. Turn off the heat.
Pour immediately into cups.
If a light film forms on the surface, it’s normal: it means your chocolate is rich and full-bodied. Just stir a bit to regain all its creaminess!
Tips
If you want an even thicker chocolate, slightly increase the cornstarch (up to 4 teaspoons).
For a more intense flavor, you can add a few extra grams of unsweetened cocoa.
Do not overboil the chocolate: cook it gently to avoid burning it and keep it creamy.
Cling Film Contact: If you’re not serving it immediately, cover the surface with plastic wrap in contact to prevent the annoying crust from forming.
FAQ (Questions and Answers)
Can I use dark chocolate instead of cocoa?
Yes, but it will change the taste and texture. This recipe is designed to achieve a thick chocolate even without dark chocolate, using only pantry ingredients.
Can I prepare it in advance?
Yes! If you let it cool, cover it with contact film to avoid the crust. When you want to serve it, gently warm it with a splash of milk, stirring well.
Can I use plant-based milk?
Of course! Oat milk, almond milk, or soy milk are perfect, although the taste will slightly change and a slight adjustment to the cornstarch for thickness may be needed. (Personally, the taste did not enthuse me).
