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.

Italy is another European country that loves its thick hot chocolate. Their version of hot chocolate uses heavy cream and milk like the French. But unlike the French, they go an extra step by adding cornstarch to thicken the mixture even more. The result is a pudding-like consistency that is still pourable.

It is made with real, high-quality chocolate. ... It is often thickened with cornstarch or otro starch.

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.

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.

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.

Both Switzerland and France are renowned for their hot chocolate, and each country offers a distinct experience. Switzerland is famous for its rich and indulgent hot chocolate. Swiss hot chocolate tends to be thick, creamy, and often made with high-quality chocolate.

What makes European-style hot chocolate so special? For starters, real milk. You won't find hot chocolate made with water, but with whole milk, and sometimes even a touch of heavy cream.

Marshmallows: The Unsung Hero

Believe it or not, the secret ingredient in gourmet hot chocolate is none other than marshmallows. These fluffy, sweet confections are the unsung heroes of the hot chocolate world, adding a delightful creaminess and hint of sweetness that takes the drink to a whole new level.

Why is Mexican hot chocolate better? ›

If you want a truly authentic experience, use Mexican chocolate. This type of chocolate has a lower sugar content and a more intense flavor. If you want a sweeter drink, add more sugar to taste. Add a pinch of cayenne pepper to the recipe to make it spicier.

Mexican hot chocolate contains spices like cinnamon and chili and chopped bittersweet chocolate to create a very rich but less sweet flavor. Whereas traditional American hot chocolate is usually made with a combination of cocoa powder and/or chocolate and tends to be more on the sweet side.

Adding chili powder can give it a spicy kick that enhances the chocolate flavor. We also enjoy including special hot cocoa toppings to make the experience more festive and delightful. Stirring in hazelnut spread, a favorite pantry staple, would add a whole other taste and depth.

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 powder is also another way to thicken your hot chocolate or drinking chocolate. Any good hot chocolate mix should be a dry mixture of actual grated hot chocolate, not just cocoa powder. However, you can add some cocoa powder to it in order to add a little more thickness to your hot chocolate.

How much water are you using? It might be worth checking how much water a packet is designed to be used with and whether you're adding too much. How much milk did you try adding? I find that even a small amount (a teaspoon or two) can make it noticeably creamier without too much effect on the taste.

For small amounts of chocolate, add unflavored fats such as coconut or canola oil, butter, or shortening. Start by adding 1 teaspoon, and add more as needed to achieve the desired consistency.

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.