September is the perfect time to pull out your favourite jumper and get cosy as the weather cools, and one of the simplest ways to warm up is with a cup of steaming hot chocolate. Hot chocolate is the ultimate comfort treat, but it often does not live up to expectations when you make it at home – and it often comes out bitter or watery.
However, I have been making hot chocolate since childhood for my siblings and throughout the years I have discovered that cornstarch is the key to a creamier and more velvety beverage. That might sound a little strange, but cornstarch is often used to make hot chocolate in Italy and is the best way to make your drink seem like it was professionally made by a barista in a coffee shop.
Cornstarch helps thicken liquid so will make hot chocolate feel silky and smooth instead of the thinned down drink you get when you just use coca powder.
It also helps the milk and cocoa mix together quickly so your ingredient blend together better when heated up, which stops the powder sitting at the bottom and making your drink grainy.
I first discovered that Italians used cornstarch to make hot chocolate while on holiday as a child, and I have used it ever since to make my hot chocolates much richer.
Making hot chocolate this way gives it an almost pudding-like consistency, with a creamier, more indulgent texture while using only simple ingredients you probably already have in your kitchen.
How to make much better hot chocolate this autumn
You will need:
- 100g of dark chocolate
- 500ml of whole milk
- One tablespoon of sugar
- One tablespoon of coca powder
- One teaspoon of cornstarch
- A pinch of salt
- A little vanilla extract (optional)
- Squirty cream and other toppings (optional)
- A halloween or autumn mug (optional)
Method:
To begin, place the cornstarch in a small bowl and add two tablespoons of cold whole milk. Mix it together until you have a thick paste and the cornstarch has dissolved.
Pour the rest of the milk into a small pot, and the place on a medium heat. Warm up the milk until it is simmering, but make sure the hot chocolate does not ever begin to boil.
Break up the chocolate and add it to the pot, and also add the tablespoon of coca powder and sugar. Keep stirring until the hot chocolate has fully melted down and you have a smooth texture.
Next, add the cornstarch mixture to the pot. Make sure to keep stirring the hot chocolate for around three minutes until the liquid has thickened and the cornstarch is fully mixed in.
Once the liquid is ready, add a pinch of salt and some vanilla extract if you wish. Pour it into your favourite mug, add a generous mount of squirty cream or other toppings, and your much tastier hot chocolate will be ready to drink.