Old-Fashioned Hot Chocolate

READY IN: 19mins
Recipe by Annacia

I "lifted" this recipe for Le Chocolat Chaud a l'Ancienne from an old chocolate blog and it's intro reads: For a short period, Starbucks offered a premium hot chocolate beverage called Chantico. It was the best hot chocolate drink that could be bought: it was an intense rich chocolate beverage, coming in a tiny cup and enough to fill you up. Sadly, not enough people bought it and it was discontinued. But I’ve found a good recipe on this site and adapted it a little bit for my tastes, and let me tell you, the result is amazing. If you decide to make this on a cold wintry December night, just don’t try to drink too much — it’s very rich!

Top Review by sofie-a-toast

wonderfully rich! I used less butter and unsweetened cocoa powder (with a bit more sugar). Thanks!

Ingredients Nutrition

  • 1 12 cups whole milk
  • 2 14 teaspoons cornstarch
  • 1 pinch salt
  • 1 teaspoon vanilla
  • 1 pinch cinnamon or 1 pinch chili powder or 1 pinch cayenne, for mystery
  • 4 tablespoons skim milk
  • 4 semi-sweet chocolate baking squares, grated or 9 tablespoons dark cocoa
  • 3 tablespoons unsalted butter
  • sugar, to taste

  • 1 -2 teaspoon of a sweet liqueur, adding it with the vanilla (such as dark rum or Grand Marnier) (optional)
  • 2 tablespoons ginger syrup (optional)
  • unsweetened whipped cream (optional) or lightly sweetened whipped cream, as a garnish (optional)


  2. Grate chocolate (manually or in food processor fitted with steel blades). Add in corn starch, sugar, and salt.
  4. Mix solid ingredients, butter, and a little warmed milk to make a smooth paste; add remaining milk.
  5. In a one-quart, heavy-bottomed, non-aluminum saucepan, heat milk over medium low heat, stirring often with small whisk, until it is steaming hot. Carefully add chocolate mixture.
  6. Continue cooking mixture, stirring almost constantly with whisk and scraping bottom and sides of pot with heat resistant spatula frequently. Mixture will steam for several (15-20) minutes before coming to a boil, and will thicken slightly.
  7. When mixture boils, continue cooking and stirring for only 30 to 45 seconds.
  8. Remove from heat; whisk in vanilla, sugar (as much as you want) and any optional ingredients.
  9. TO SERVE:.
  10. Divide among small 4 cups or mugs, and mix 1 tablespoon of skim milk in each mug to achieve desired consistency; you may need to warm in microwave once skim is added.

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