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.