When it comes to indulgent comfort, nothing beats a cup of Italian cioccolata calda. This homemade version is thick, creamy, and velvety, made with just five simple ingredients. No refined sugar here—just natural sweetness from honey and rich dark chocolate. It’s the perfect treat for chilly days, and the best part? It’s super easy to make!
By starting with dry ingredients like cacao powder and cornflour (cornstarch), and then slowly adding milk, you’ll get that smooth, luxurious consistency that makes cioccolata calda so special. I used hazelnut milk for extra flavour, but feel free to use any milk of your choice.
This is a hug in a cup—a healthier, homemade alternative to anything you’ll find in a package. Once you try it, you’ll never look back!
What is ‘Cioccolata Calda’?
Cioccolata calda is Italian-style hot chocolate — but it’s not like the thin, milky version you might know from elsewhere. It’s thick, rich, and creamy, almost like a melted chocolate pudding you can sip or eat with a spoon. It is particularly popular during Winter months as a snack or dessert.
Tips
- Choose a good quality chocolate, aim for 70% cocoa or higher for depth of flavour. You can mix it with unsweetened cocoa powder for extra richness.
- To make sure the cornstarch doesn’t make any lumps you can dissolve 1–2 teaspoons of cornstarch in a little cold milk before adding it to the pan. Stir constantly until it thickens — it should coat the back of a spoon.
- I always try to use as little added sugar as possible in my recipes while making very tasty but you can always adjust sweetness to taste. Adjust sweetness to taste: add sugar gradually — how much you need depends on the chocolate you’re using.
- Serve immediately — thick and glossy
- Don’t overcook it or it may seize. Once it thickens, take it off the heat and serve hot with a spoon or a dollop of whipped cream.
Swaps
Hazelnut milk: this recipe is traditionally made with whole milk but to make it a little healthier and dairy-free I have instead use hazelnut milk. The good news is that you can use any milk of your choice: coconut milk, oat milk, almond milk or whole milk.
Honey: you can swap honey with your favourite sweetener: maple syrup, coconut sugar, white sugar, date syrup.
Storage
Let it cool completely, then pour into an airtight container or glass jar. Store in the fridge for up to 2 days. To reheat: Pour into a saucepan and warm gently over low heat, stirring continuously. If it’s too thick, add a splash of milk or water to loosen it.
More Chocolate Desserts
- 2-Ingredient Chocolate Spread
- 3 Ingredients Chocolate Mousse
- 3-Ingredient Single-Serve Chocolate Brownie
- 4-Ingredient Healthier Chocolate Mousse
Cioccolata Calda – Italian Hot Chocolate
Ingredients
- 400 ml milk I used hazelnut
- 15 g cacao powder ~2 tbsp
- 30 g honey ~2 tbsp
- 15 g cornflour/ cornstarch ~1 tbsp)
- 20 g dark chocolate 70%, chopped
Instructions
- Add cornflour/ cornstarch and cacao powder to a small saucepan and mix.
- Slowly incorporate the milk, mix and add a bit more, mix and repeat.
- Add your favourite sweetener (I used honey) and dark chocolate.
- Mix and let it simmer. You’ll notice the consistency will become thicker and thicker. Serve and enjoy.