Italian Hot Chocolate
Serves: 4 espresso cup-sized portions
  • 3 tablespoons Cocoa powder (unsweetened for baking or otherwise; the higher the quality, the better)
  • 1 c. Milk
  • 2-3 tablespoonsSugar
  • Pinch Salt
  • ⅛ teaspoons Vanilla Extract (optional)
  • 1 teaspoons Brewed Espresso or ⅛ t. Instant Coffee Grounds
  • 2 teaspoons Cornstarch + 2 teaspoons Cold water, stirred together
  1. Combine cocoa powder, salt, sugar, and a couple tablespoons of water to form a loose paste in a small saucepan over medium-low heat. Whisking constantly, bring to a boil and allow to boil 1 minute.
  2. Pour in milk and the cornstarch mixture. Whisk frequently and bring the liquid back to a boil to thicken, about 5 minutes.
  3. When thickened to your liking, turn off the heat and add vanilla, if you choose. Taste and adjust sugar as needed.
  4. Ladle or pour immediately into pretty little espresso cups and serve piping hot. Relish the moment.
Recipe by Jellibean Journals at