When it’s cold outside and you crave a quick and indulgent treat, there’s nothing better than a cup of homemade hot chocolate.
This version is thick, creamy, and highly aromatic, just like the one you drink at a café, but it’s made in just a few minutes with simple ingredients you already have in your pantry. The secret? The skilled use of unsweetened cocoa and cornstarch.
I’ll show you how to achieve that velvety and irresistible texture, without using dark chocolate and especially, 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 Cheap
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 cup milk
- 2.5 tbsps unsweetened cocoa powder
- 2.5 tbsps granulated sugar
- 1 tbsp cornstarch (Maizena)
- 1 pinch salt (very 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 cornstarch and cocoa are combined dry to avoid lumps when adding the milk.
Pour in the cold milk a little at a time and start mixing to form a cream. Then add the rest of the milk.
Cornstarch should always be dissolved in a cold liquid before going on the heat. Continue to stir until you obtain a smooth and fluid cream.
Place the saucepan on medium-low heat and stir continuously for 3-5 minutes.
As soon as the liquid starts to get warm, the cornstarch will take effect, and the chocolate will become thick and shiny. Cook for a few more seconds until it reaches your desired consistency. Turn off the heat.
Pour immediately into cups.
If a slight 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 even thicker chocolate, slightly increase the cornstarch (up to 1.5 tbsp).
For a more intense flavor, you can add a few extra grams of unsweetened cocoa.
Don’t let the chocolate boil too much: cook it gently to avoid burning it and keep it creamy.
Contact Film: If you’re not serving it immediately, cover the surface with plastic wrap in contact to prevent the formation of an annoying crust.
FAQ (Questions and Answers)
Can I use dark chocolate instead of cocoa?
Yes, but it will change the taste and texture. This recipe is specifically designed to achieve 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 plastic wrap in contact to avoid a crust. When you want to serve it, heat gently with a splash of milk, stirring well.
Can I use plant-based milk?
Of course! Oat, almond, or soy milk are perfect, although the taste will change slightly, and a small adjustment to the cornstarch might be needed for thickness. (Personally, the taste didn’t thrill me).
