Homemade hot chocolate: the easy recipe for a thick, glossy, silky result

Name: Homemade hot chocolate: the easy recipe for a thick, glossy, silky result
Prep time: 5 min
Cook time: 10 min
Total time: 17 min
Yield: 3
Cuisine: En
Ingredients: 125 g dark chocolate (70% cocoa; 55% if you prefer it sweeter); 10 g unsweetened cocoa powder (1 tablespoon); 225 ml milk; 125 ml heavy cream (30% fat); 1 teaspoon cornstarch; 2 tablespoons sugar; 1 teaspoon vanilla extract; 1/2 teaspoon instant coffee; 1 dried chili pepper (optional); Pinch of salt; 1 teaspoon olive oil

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Drink

Very Easy

17 min

461 Kcal

There are few things more pleasurable in winter than enjoying a good hot chocolate: thick and silky, with the perfect consistency for dipping churros or porras, pastries, sponge cake or a piece of roscón de Reyes when the occasion calls for it. In fact, there are century-old cafés where this ritual seems set in stone, as well as new places that reinterpret it. Today, the idea is to make it at home and get a result like the one at the best cafés: hot, thick, glossy, dark—the kind of chocolate that gets you hooked. This homemade hot chocolate isn’t instant cocoa mixed with milk and served (which is also very good), but a really thick chocolate drink with aromatic notes and a certain complexity. Of course, you can adjust it to your taste: add more sugar if you like it sweeter, or more milk if you prefer it thinner and more pourable. It’s a drink enjoyed on both sides of the Atlantic on cold days, and there’s no disputing its appeal; the only debate is what to have with it: churros or porras?

Materials

Saucepan
Hand whisk

Preparation

Preparation5 min

Waiting time2 min

Cook time10 min

In a saucepan, whisk together the milk and cornstarch while they are still cold. Stir until the cornstarch dissolves. Add the sugar and cocoa as well, and mix until there are no lumps.
Place the saucepan over medium heat, add the chili pepper and stir constantly with a whisk until the mixture is very hot, but does not boil.
Add the heavy cream, vanilla extract and instant coffee. Keep the heat at medium-low while stirring. Remove the chili pepper.
Add the chopped chocolate and continue stirring until it is completely melted. Gradually, the chocolate will be ready and slightly thickened. Remove from heat.
Off the heat, add a pinch of salt and stir. Then slowly drizzle in a little olive oil while whisking. The oil will add shine and round out the flavor. The salt will enhance the cocoa flavor. Whisk for about 15 seconds to emulsify, then let stand for a couple of minutes before serving.
Serve. If you wish, you can decorate with whipped cream or a little grated chocolate, and that's it!

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FAQ ❓

How can I adjust the consistency of hot chocolate to my liking?

For a thinner consistency, add a splash of milk and heat without letting it boil. To make it thicker, cook it for another 1–2 minutes over low heat, stirring, or add a little more cornstarch or chocolate (bear in mind that the chocolate will thicken a little more as it cools). Adjust the sugar according to the cocoa percentage of your chocolate.

Can I make hot chocolate ahead of time?

Yes. Once it has cooled slightly, store it in a sealed container in the refrigerator and reheat it over very low heat, stirring to keep it from sticking. In the microwave, use medium power in short bursts, stirring between each one until it regains its consistency.

How can I prevent lumps in hot chocolate? How can I fix them?

To prevent lumps, mix the ingredients while cold: first stir the milk and cornstarch until the cornstarch dissolves, then add the sugar and cocoa, whisking until smooth before heating. On the stove, whisk constantly without letting the mixture boil, and add the chopped chocolate at the end so it melts evenly. If lumps form, remove the pan from the heat and whisk vigorously; if they persist, strain the mixture and whisk again.

Why add a pinch of salt to hot chocolate?

A pinch of salt enhances the cocoa flavor, balances the sweetness and makes the hot chocolate taste more intense without adding more sugar. Add it at the end and taste: a very small amount is enough.

What does olive oil add to hot chocolate?

A few drops of mild olive oil add shine and a silkier texture, and help emulsify the mixture so it is smooth.

What’s the difference between Swiss-style hot chocolate and classic hot chocolate?

In Spain, “Swiss chocolate” usually means hot chocolate served with a generous layer of whipped cream or chantilly on top. Classic hot chocolate is served on its own. The base may be similar, but the Swiss-style version offers a creamy contrast and more volume.

Can I use lactose-free milk to make hot chocolate?

Yes, you can use lactose-free milk without changing the method: heat it as usual and adjust the thickness as needed. Note: some lactose-free milks taste slightly sweeter, so start with less sugar and adjust at the end to suit your chocolate.

What other spices or flavorings can I add to homemade hot chocolate?

Try cinnamon, vanilla, cardamom, cloves, ginger or nutmeg. Orange peel, a touch of coffee or honey also work well. Add small amounts, let them infuse for a few minutes, and adjust at the end so the cocoa remains the star.

What can I serve with homemade hot chocolate?

The classic choice is churros or porras, which you can dip into the chocolate and enjoy alongside its richness. It also goes very well with sponge cakes (soletillas, magdalenas, and so on) and puff pastry treats such as palmiers. And yes: roscón de Reyes is a perfect accompaniment to hot chocolate.