This is called Italian Hot Chocolate –  I dedicate this recipe to my Italian friends and fellow chocolate lovers.  Happy Easter.

Whipped Cream Topping (premake before making hot chocolate)

  • 1 cup heavy cream,
  • 1 tablespoon confectioners’ sugar,
  • 1 teaspoon vanilla extract

Whipped together in an electric blender, cream together until thick consistency. Served fresh or store in the refrigerator.

Italian Hot Chocolate

  • 3 ½ ounces of organic dark cocoa ( 75% or more),  finely chopped
  • 1.5 teaspoons of dark sugar or brown sugar (some like it sweeter but I prefer to add as I go to cater to the company)
  • 2 ½ teaspoons of dark cocoa powder (unsweetened)
  • 1 cups Milk or milk substitute (almond, soy, coconut or cashew milk)
  • 1 tsp cornstarch or arrowroot flour

Feel free to add dashes of cinnamon ( r a small cinnamon or cardamom stick, or rich spices to spruce it up)

Instructions
In a small bowl combine I/4 cup milk and 1 tsp of cornstarch until smooth, set aside.

Sift the cocoa powder in a small bowl whisk in sugar and spices and set aside.

In a small/medium saucepan heat milk until boiling reduces to low, start whisking and add the milk/cornstarch mixture slowly while continually whisking until smooth.

Then add the chocolate pieces and whisk continuously for approximately 3 minutes.

Serve immediately. Add a dollop of freshly whipped cream.

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