Prep Time
10 Mins
Cook Time
8 Mins
Yield
Makes about 4 cups (8 1/2-cup servings) (serving size: 1/2 cup)
Photo: Jennifer Davick; Leigh Anne Montgomery

How to Make It

Step 1

Whisk together cornstarch and 1/2 cup milk until smooth.

Step 2

Cook remaining 3 1/2 cups milk in a large, nonaluminum saucepan over medium heat until bubbles appear around edge of saucepan (about 4 minutes; do not boil). Whisk in chocolate, honey, vanilla extract, and salt until blended and smooth. Whisk in cornstarch mixture.

Step 3

Bring milk mixture to a light boil, whisking frequently (about 4 minutes). Remove from heat. Let cool slightly. (Mixture will thicken as it cools.) Serve immediately with Marshmallow Whipped Cream, if desired.

Step 4

Note: For testing purposes only, we used Ghirardelli Intense Dark Twilight Delight 72% Cacao dark chocolate bar.

Step 5

Mexican Rich 'n' Thick Hot Chocolate: Prepare recipe as directed through Step 2, whisking in 1 1/4 tsp. ground cinnamon and 1 tsp. ancho chili powder with chocolate. Proceed with recipe as directed.

Step 6

Orange-Almond Rich 'n' Thick Hot Chocolate: Prepare recipe as directed through Step 2, whisking in 3 Tbsp. orange juice and 2 Tbsp. almond liqueur with chocolate. Proceed with recipe as directed.

Step 7

Note: For testing purposes only, we used Amaretto for almond liqueur.

Step 8

Grown-up Rich 'n' Thick Hot Chocolate: Prepare recipe as directed through Step 2, whisking in 1/2 cup Southern Comfort with chocolate. Proceed with recipe as directed.

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