The THICKEST and CREAMIEST Hot Chocolate Recipe EVER! (2024)

FAQs

How do you make hot chocolate thicker? ›

Cornflour/Cornstarch: Mix a small amount with cold milk or water to create a smooth paste. Whisk this into your hot chocolate towards the end of the cooking process until it thickens. Double Cream: Stirring in a splash of double cream can instantly enrich and thicken your drink, giving it a velvety texture.

In mainland Europe (particularly Spain and Italy), hot chocolate is sometimes served very thick due to the use of a thickening agent such as cornstarch.

It is made with milk, not water. American-style hot chocolate is often made with water and cocoa powder. European hot chocolate, on the other hand, is made with milk, which gives it a creamier texture and a thicker mouthfeel. It is often thickened with cornstarch or otro.

It Started in Mexico

As early as 500 BC, the Mayans were drinking chocolate made from ground-up cocoa seeds mixed with water, cornmeal, and chili peppers (as well as other ingredients)—a much different version from the hot chocolate we know today.

For instance, when chocolate comes into contact with even the smallest amount of water, it seizes. Similarly, if chocolate is overheated, it will become thick and lumpy.

The best type of milk for making hot chocolate is whole milk. This is because the higher fat content in whole milk creates a creamier and richer hot chocolate. However, if you are looking for a healthier option, almond milk or oat milk can also work well as they add a subtle nutty or oaty flavor to the hot chocolate.

If the hot chocolate doesn't thicken, add a slurry of cornstarch and milk (dissolve ¼ teaspoon of cornstarch in a tablespoon of cold milk) to the hot chocolate and continue stirring over medium high heat until slightly thickened.

Italian hot chocolate is thicker, creamier, and generally much richer than traditional American hot chocolate, which is less dense and milkier. It is made with a few key ingredients: cocoa, sugar, and milk. In some cases, a little dark chocolate and a thickening agent, such as cornstarch, are added as well.

Mexican hot chocolate includes various spices, including cinnamon, cloves, and ancho chili pepper. These ingredients give it a unique flavor that is sweet and slightly spicy.

For traditionalists, bourbon, rum, Irish cream, and brandy are excellent additions. For alcohol that adds an extra burst of flavor, pour in flavored liqueurs such as peppermint, coffee, hazelnut, orange, cherry, and more. Surprisingly, red wine is another great way to spike hot chocolate.

Is hot chocolate better with water or milk? ›

Although hot chocolate doesn't necessarily need an even more creamy, decadent taste, using milk certainly enriches the experience. We suspect that milk adds a creamier taste than water alone, and when combined with the notes of chocolate, the smooth undertones of the milk simply add a delicious backdrop.

Cocoa butter is the best option as it's the natural fat present in chocolate. Alternatively, you can use a bit of vegetable oil or shortening. Start by adding just a small amount (a teaspoon for every 100 grams of chocolate should suffice), stir it in, and see if the chocolate is thin enough for your needs.

Chocolate and water don't go together. Even a small splash of water in your melting chocolate will cause it to seize, becoming stiff and grainy instead of smooth and silky.

Flavored spreads add a ton of flavor without adding extra effort. Another no-fuss way to add flavor to your hot cocoa is by melting in a spoonful of your favorite flavored spread. Peanut butter, cookie butter, and Nutella are all good to add-in since their flavors pair well with chocolate.