Old-Fashioned Hot Chocolate

"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!"
photo by Sharon123 photo by Sharon123
photo by Sharon123
photo by KerfuffleUponWincle photo by KerfuffleUponWincle
photo by Sharon123 photo by Sharon123
Ready In:
4 small servings


  • 1 12 cups whole milk
  • 2 14 teaspoons cornstarch
  • 1 pinch salt
  • 1 teaspoon vanilla
  • 1 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)



  • Grate chocolate (manually or in food processor fitted with steel blades). Add in corn starch, sugar, and salt.

  • Mix solid ingredients, butter, and a little warmed milk to make a smooth paste; add remaining milk.
  • 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.
  • 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.
  • When mixture boils, continue cooking and stirring for only 30 to 45 seconds.
  • Remove from heat; whisk in vanilla, sugar (as much as you want) and any optional ingredients.

  • 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.

Questions & Replies

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  1. wonderfully rich! I used less butter and unsweetened cocoa powder (with a bit more sugar). Thanks!
  2. Soooooooo decadent! The best hot chocolate I've ever had ~ like drinking warm pudding, but thinner! I used half & half instead of whole milk, and omitted the butter. I also omitted the sugar and topped mine with a blob of marshmallow cream. Would be great with a splash of Cointreau. Tagged for Fall Rookie Tag, due 09/22.
  3. This was so goo! I used the cinnamon and the semi sweet chocolate for this, and topped it with whipped cream and some finely grated semi sweet chocolate. I shared with my parents and had to make more!
  4. I halved the recipe and used a bar of Hershey's dark chocolate. It was quite thick and creamy and I enjoyed it with a little sugar. It was a little too thick for me, but was good as a treat. I used cinnamon, love it! Thanks Annacia!
  5. I would give 5 stars but the sugar amount is missing from the recipe LOL I made half the recipe and used dark cocoa and kept thinking "where's the sugar" It took only maybe 5 minutes or less to thicken and not the 15-20 listed. I took a sip and went OK I am adding sugar and alot more milk. For me adding half skim milk and half chcolate mix of the recipe makes a CREAMY DREAMY chocolate drink that is UNBELIEVABLE. But as is , with the sugar addition and no extra milk would make a super yummy chocolate sauce to pour over a slice of Angel food cake with freah berries. Made for Newest Zaar tag Dec 2008 hanks for posting Annacia



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