Thick and Creamy Hot Chocolate

Name: Thick and Creamy Hot Chocolate with Cornstarch
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 oz dark chocolate bar (60% cacao), chopped; 6 cups milk, divided; 2 tbsp cornstarch; 1 cup milk chocolate chips; 1/4 cup granulated sugar; 1 tsp vanilla extract; pinch of salt; whipped cream, for topping; crushed peppermint candies, for topping

This thick and creamy hot chocolate combines dark and milk chocolate thickened with cornstarch to create a luxuriously velvety drink that coats the spoon. The result is an indulgent beverage perfect for cold days, elevated with whipped cream and crushed peppermint.

🌍American 🏷️Hot chocolate 🏷️Chocolate 🏷️Creamy 🏷️Thick Winter

🏷️

🏷️Holiday

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dinnerin321onTikTok

Total

15 min

Servings

6

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by dinnerin321

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dinnerin321onTikTok

Ingredients

4 oz dark chocolate bar (60% cacao), chopped
6 cups milk, divided
2 tbsp cornstarch
1 cup milk chocolate chips
1/4 cup granulated sugar
1 tsp vanilla extract
pinch of salt
whipped cream, for toppingoptional
crushed peppermint candies, for toppingoptional

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Instructions

1
Finely chop the dark chocolate bar and set aside.
2
Pour most of the milk into a saucepan over medium heat, reserving about 1/2 cup.
3
In a small bowl, whisk the cornstarch into the reserved cold milk until smooth to create a slurry. Set aside.
4
When small bubbles begin to form around the edge of the milk in the saucepan, add the chopped dark chocolate, milk chocolate chips, sugar, vanilla extract, and a pinch of salt.
5
Whisk the mixture until the chocolate is melted and everything is combined.
6
Pour in the cornstarch slurry while whisking continuously.
7
Bring the mixture to a light boil, then immediately reduce the heat to low and simmer for 5 minutes, stirring frequently, until it has thickened.
8
Turn off the heat and let the hot chocolate rest for 5 minutes to thicken further.
9
Ladle into mugs and serve with your favorite toppings, such as whipped cream and crushed peppermint candies.

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Tips & Notes

Pro tips

Chop the dark chocolate bar finely so it melts evenly and smoothly into the milk without creating grainy texture.
Create a cornstarch slurry by mixing it with cold milk before adding to the warm chocolate to prevent lumps from forming.
Heat milk gently over medium heat rather than high heat to prevent scorching and to allow chocolate to melt evenly.
Whisk continuously while adding the cornstarch mixture to ensure it thickens uniformly throughout the drink.

Substitutions

Dark chocolate bar (60% cacao) → semi-sweet chocolate or bittersweet chocolate (adjust sugar if using sweeter chocolate)
Milk chocolate chips → chopped milk chocolate bar or white chocolate chips (note: white chocolate will lighten the final color)
Cornstarch → arrowroot powder or tapioca starch (use same amount; results in slightly different mouthfeel)
Vanilla extract → almond extract or peppermint extract (use 1/2 tsp to avoid overpowering flavor)

Storage & make-ahead

Store leftover hot chocolate in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over low heat, stirring frequently and adding milk to reach desired consistency.

Common Questions

Why do you add cornstarch to hot chocolate?

Cornstarch acts as a thickening agent that creates a velvety, luxurious texture and helps the hot chocolate coat the spoon rather than being thin and watery.

Can you make this hot chocolate ahead of time?

Yes, you can prepare the chocolate mixture up to 2 days ahead and refrigerate it. Reheat gently over low heat or on the stovetop, stirring occasionally, then add milk when serving.

What's the best way to avoid lumps when adding cornstarch?

Mix the cornstarch with a small amount of cold milk first to create a slurry before stirring it into the warm chocolate mixture.

Can you use all dark chocolate or all milk chocolate instead?

Yes, but the combination of dark and milk chocolate provides balanced flavor and richness. Using only dark chocolate will taste more bitter; only milk chocolate will be sweeter and less complex.

How thick should the finished hot chocolate be?

It should be thick enough to coat a spoon but still pourable. If too thick, add more milk; if too thin, mix additional cornstarch with cold milk and stir in.