A simple thick and creamy hot chocolate treat. Naturally gluten-free, dairy-free, plant-based, vegan, and refined sugar-free. Can be enjoyed with or without flavor enhancements like peppermint, orange, hazelnut, caramel, etc. and topped with non-dairy whipped cream.
When my daughter and I lived in Italy several years ago, we frequented a little café every Saturday morning. They had the most delicious hot chocolate. But this wasn’t ordinary hot chocolate. It was rich and creamy. And as it cooled, it became thicker and even more indulgent.
We couldn’t get enough of it!
If you’ve never had a warm cup of thick and smooth, rich and creamy Italian hot chocolate, then you are missing out.
But not for long!
Lucky for you, this recipe is super easy to make and uses pantry staples. This means you can stop what you’re doing right now and pour a nice warm cup.
For the longest time, I thought my little cup of chocolatey goodness was pure melted chocolate. It was so rich and decadent. Then, one day, the kitchen door remained slightly ajar and I watched in complete surprise as my chocolatier opened a paper packet full of powder and dumped the contents into a little pot…
I couldn’t believe my eyes. And yet, it was definitely the same delicious cup of hot chocolate I had enjoyed for over several months. I soon learned that there were lots of different flavor combinations to choose from. White chocolate, pistachio, orange, dark, amaretto, hazelnut, peppermint, and so on.
That’s the great thing about making your own hot chocolate. You can add any flavor you enjoy. The sky’s the limit! Popular flavor options include peppermint, coconut, orange, amaretto, rum, bourbon, and more.
And there are even more toppings to choose from!!
You can top your hot chocolate with non-dairy whipped cream, whipped aquafaba, cacao powder, cinnamon, mini marshmallows, non-dairy mini chocolate chips, crushed peppermint, non-dairy white chocolate, chocolate syrup, sprinkles, peppermint sticks, whole or crushed candy canes, chocolate shavings, chopped nuts, and more.
You can also really mix things up and make Mexican Hot Chocolate by adding ½ tsp cinnamon, 1/8 tsp nutmeg, and a pinch of cayenne pepper. It’s all about personal taste preference and your mood.
Me? I’m a purist. I like using classic vanilla and enjoy my hot chocolate plain or with a little non-dairy whipped cream and cocoa powder or chocolate shavings sprinkled on top.
My husband, on the other hand, enjoys his with loads of non-dairy whipped cream. He loves whipped cream.
Let’s take a moment to talk about the key ingredients.
Cornstarch. I highly recommend using cornstarch in this recipe. While arrowroot starch does work, I find the texture to be more gelatinous or slimy, which I don’t enjoy. Cornstarch is consistently thick, smooth, and silky.
Chocolate. I prefer to use cacao powder because it is usually less refined and more natural. But, depending on the brand, cacao is sometimes a bit darker and bitter than cocoa. If you prefer cocoa powder, please use it. Just know that you might want to increase the sugar and/or vanilla to get the right combination for you.
Milk. You can use any non-dairy milk for this hot chocolate. I typically use unsweetened almond milk or make my own Creamy Coco+Nut Milk. It’s super easy to make, super neutral, and great for both cooking and enjoying over granola and cereal.
My Oat + Nut Milk is a great option for this since the oats and nuts used in the milk contain healthy fats and adds a silky smooth texture without the use of butter and eggs. For this reason, you’ll need to decrease the cornstarch to 1 Tbsp to avoid your hot chocolate from being too thick.
So now you can whip up a batch and enjoy some Creamy Italian Hot Chocolate for yourself. As in, right now. And while this delicious Creamy Italian Hot Chocolate is best made when you want it, it does store well in an air-tight jar or bottle for up to two or three days. Simply reheat it when you’re ready to enjoy it again.
If you want to prepare it like my Italian Chocolatier did, you can mix up the dry ingredients and divide them up in fourths, storing them in little packets, containers, or bags. Then, empty the contents of one bag or pouch into 8 ounces of non-dairy milk. Cook until smooth and thick, stirring occasionally. Stir in your flavor option, transfer to a mug or cup, and enjoy!
I hope you enjoy this Creamy Italian Hot Chocolate as much as I do.
I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, Pinterest, and Facebook! Enjoy!!
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Ingredients
- 2½ Tbsp cornstarch*
- ⅓ cup cacao (or cocoa) powder
- ½ cup raw sugar (or coconut sugar)
- 4 cups non-dairy milk**
- pinch of sea salt (optional)
- 1 tsp vanilla extract (classic) or flavor extract (peppermint, orange, almond, bourbon, etc)
- Optional Toppings***
Instructions
- In a large sauce pan, whisk together the cornstarch, cacao or cocoa, and sugar until combined.
- Whisk in the milk and salt, if using.
- Turn the heat on to medium to medium-high until the mixture thickens, while stirring occasionally, about 10-15 minutes. It should be the consistency of a thin sauce or gravy.
- Remove from heat and stir in the vanilla (or desired flavor). Allow to cool a little, if needed, before serving.
- Pour into individual mugs and serve with desired toppings.
Notes
* I recommend using cornstarch in this recipe. Arrowroot starch does work, but the texture is more gelatinous.
** You can use any non-diary milk for this pudding. Oat + Nut Milk is a great option for this since the oats and nuts used in the milk contain healthy fats and adds a silky smooth texture without the use of butter and eggs. ** If using Oat + Nut Milk, decrease the cornstarch to 1½ Tbsp to avoid being too thick.
*** Optional toppings include: non-dairy whipped cream, whipped aquafaba, cacao powder, cinnamon, mini marshmallows, non-dairy mini chocolate chips, crushed peppermint, non-dairy white chocolate, chocolate syrup, sprinkles, peppermint sticks, whole or crushed candy canes, chocolate shavings, chopped nuts, and more.
To make Mexican Hot Chocolate, add ½ tsp cinnamon, 1/8 tsp nutmeg, and a pinch of cayenne pepper
Creamy Italian Hot Chocolate (vegan)
Equipment
- stove
Ingredients
- 2½ Tbsp cornstarch*
- ⅓ cup cacao or cocoa powder
- ½ cup raw sugar or coconut sugar
- 4 cups non-dairy milk**
- pinch of sea salt optional
- 1 tsp vanilla extract classic or flavor extract (peppermint, orange, almond, bourbon, etc)
- Optional Toppings***
Instructions
- In a large sauce pan, whisk together the cornstarch, cacao or cocoa, and sugar until combined.
- Whisk in the milk and salt, if using.
- Turn the heat on to medium to medium-high until the mixture thickens, while stirring occasionally, about 10-15 minutes. It should be the consistency of a thin sauce or gravy.
- Remove from heat and stir in the vanilla (or desired flavor). Allow to cool a little, if needed, before serving.
- Pour into individual mugs and serve with desired toppings.