Thick Creamy Hot Chocolate

Thick Creamy Hot Chocolate


Believe it or not, in my family thick creamy hot chocolate is a good luck drink. Every New Years Eve we gather at my brother’s house in Ukiah, California, in Mendocino County. After enjoying a beautiful dinner that my brother has put together, or that we all collaborated on, we play cards, talk, or watch a movie waiting for the time delayed countdown from New York. Besides taking part in the countdown, everyone also goes for a moonlight walk down a dirt road that runs through the mountain hilltop. Some nights are beautiful and clear, other nights are dark, muddy and rainy. Let me back up, we don’t have to go, but a person would feel guilty about being the one to break the tradition, so we all go. When we get back from the walk the thick creamy hot chocolate is waiting for us. On those cold rainy nights the chocolate goes down especially well. It’s our way of starting the new year on the right foot.

Thick creamy hot chocolate is actually a Spanish tradition that we have shared with my family from Spain, where my husband is from. In Spain, this is thick chocolate is what Spaniards dunk churros into. In case you don’t know what a churro is, it is a fried pastry about 7 inches long, which are especially good dunked into the thick creamy hot chocolate. Chocolate and churros are not something most Spaniards enjoy on a regular basis, they tend to mark a special day, or a special occasion. When I make this hot chocolate, I use non-fat milk to lower the total amount of fat in the recipe, and no one notices the difference.

The bloggers who take part in TheRecipeRedux blog group, many of them registered dietitians, are a group of people dedicated to eating healthy whole foods. Check out some of the links below to see what some of their lucky foods are.

Thick, Creamy Hot Chocolate

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Thick, Creamy Hot Chocolate

This recipe was update January 5, 2014 omitting the flour and substituting with cornstarch.


  • 1 quart milk, 1%, low-fat, or non-fat milk
  • 1-1/2 tablespoons cornstarch
  • 8 ounces dark chocolate 72% (Trader Joe’s), or semi-sweet (Toll House)
  • ¼ cup sugar (you may not need the full amount)
  • 1 teaspoon pure vanilla
  • ¼ teaspoon organic chocolate extract (Whole Foods)


  1. Pour three-1/2 cups milks into a 3 or 4 quart saucepan, and slowly bring to a boil.
  2. While the milk is heating, pour the remaining ½ cup of milk into a small bowl and add the cornstarch. Stir well.
  3. Bring the milk to a boil without letting it spill over. Lower the heat and add the milk and constarch mixture.
  4. Stir the pot continuously and cook the milk for fifteen to twenty minutes until it thickens.
  5. Add the chocolate, stirring constantly, and add sugar little by little to taste—you may only need a tablespoon.
  6. Add the vanilla and the chocolate extract.
  7. The chocolate should be nice and thick when it is done—almost pudding like.

You may be interested in a saucepan, whisk or sieve.

This recipe is posted at  Full Plate Thursday,  Foodie FridayWeekend Wonders, and  Strut Your Stuff

Updated 6 hours after posting to correct the amount of flour.


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