I know…how can I possibly say this is the BEST CreamyHot Chocolate?  Well, Rusty and I are hot chocolate connoisseurs.  Spending so much time traipsing around Europe, we’ve had hot cocoa, cioccolata calda, and chocolat chaude in dozens of places.  THIS recipe?  It ranks up there with the best we have had, and the genius part is, you don’t have to buy a plane ticket to enjoy it for yourself.

If you want to enjoy something before you make this recipe, or are with friends and family members who want something different, whilst you sip your hot creamy chocolate, a Paso Robles Cabernet Sauvignon would be ideal. 

European Hot Chocolate is a bit thicker than our version here in the States.  It clings to the side of your mug, decadent and creamy, and full of rich flavor.  This recipe does the same.  What I love most about this recipe is that you prepare the mix, and just keep it on hand for when the mood strikes.  All you have to do is then scald a cup of milk, and a few minutes later, you are in hot cocoa heaven!  It may not be a gorgeous little café in Latvia, or a stroll through the Budapest Christmas Market, but if you close your eyes and breathe it all in, it may just transport you there!

Yield: 10 Servings

The Best Creamy Hot Chocolate

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Prep Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

Ingredients

• 2 cups unsweetened cocoa powder
• 3 tablespoons cornstarch
• 1/3 cup confectioners sugar
• 1 cup sugar
• dash salt
• 1 cup milk (per serving)

Instructions

1. Combine all ingredients, save for the milk. Keep stored in airtight container and use as needed.
2. When ready to serve, scald milk in a small pot. Whisk in 1/3 cup of the mix and cook for 2-3 minutes, until thickened. Serve and enjoy.

Notes

If you'd like even thicker hot cocoa, cook a little longer.