It’s February, and life in most of the U.S. is feeling a tad dreary at the moment. So allow us to dream a little dream of Italy — specifically, Italian hot chocolate, which routinely makes tourists wonder if they can replicate the delicious treat back home.
The answer? Absolutely.
So while it may be slushy and drab outside your front door, it’s anything but dreary when you’re mixing up a little cioccolata calda in the kitchen.
Anyone who’s ordered a hot chocolate in Italy has likely been pleasantly surprised to discover that (like most things culinary in the Mediterranean country) there’s an extra delicious twist that sets it apart from the versions we’re used to. Italian hot chocolate is so rich and thick, it’s almost more of a dessert than a hot beverage. And if you make it correctly, it should be thick enough to eat with a spoon. (Sign. Us. Up.)
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Reporters for Nexstar, during their pre-event coverage of the 2026 Winter Games in Italy, couldn’t get enough cioccolata calda on their trip.
“There are aspects to this job out here in Italy where I just can’t believe I’m getting paid to do this, and this is one of those moments,” Nexstar Olympic correspondent Staci DaSilva said.
The reason Italian hot chocolate is that thick, and why it tastes so much richer than the kind we are used to, is all thanks to the ingredients. A typical American hot chocolate uses only cocoa powder and either milk or water, but an Italian hot chocolate includes actual melted dark chocolate and whole milk. Most recipes also feature cornstarch as a thickening agent, which is why it’s giving decadent dessert more than hot drink.
You may find the Italian version less sweet than American hot chocolate too, thanks to the dark chocolate and bitter cocoa powder, like in the recipe below, but that’s just more reason to add a delicious dollop of whipped cream on top before you take that first sip (or spoonful).
Making cioccolata calda at home
To make it, you’ll need only a handful of ingredients. A recipe from Eataly suggests starting by chopping 3.5 ounces of dark chocolate (70% cacao) into fine pieces while warming (not boiling) two cups of whole milk on the stovetop. In a bowl, whisk together the dry ingredients: four tablespoons cocoa powder, two tablespoons cornstarch, and three tablespoons confectioners sugar. When the milk is thoroughly warmed, stir in the dry ingredients. Once incorporated, continue heating until the mixture begins bubbling around the edges. Add the chopped chocolate, take the pan off the heat, and stir continuously as the drink thickens.
Finally, top with whipped cream or anything else your heart desires.
“Of course, we’re here in Italy, so it comes with a little cookie,” DaSilva said of the version served at her hotel in Milan.
“It’s perfectly chocolatey,” she said. “And delicious.”
