Hot Chocolate 3 Ways

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Hot chocolate. Just the words will warm a cold winter’s day. Wrap your hands around a MATCH mug, settle in with our cappuccino cup, or sip rich Italian hot chocolate from our adorable espresso cup. Here are three of our favorite (each a different style) hot chocolate recipes to chase the winter blues. No better, or more delicious ways to banish the chill. Enjoy!

Italian Hot Chocolate (Cioccolata Calda) 4 espresso cup servings

  • 1 cup whole milk, divided
  • 1 cup heavy cream
  • ¼ cup granulated sugar
  • 1 teaspoon cornstarch (if thinner hot chocolate is desired, use ½ teaspoon)
  • 4 ½ ounces high-quality semi-sweet or dark chocolate finely chopped or grated (55% to 75% cocoa content)


  1. In a small bowl, whisk ¼ cup milk and the cornstarch until well combined. Set aside.
  2. In a medium saucepan, over med to med-high heat, whisk the remaining ¾ cup of the milk, with the cream and sugar. Heat, whisking often, until milk mixture begins to bubble at the edges of the pan. Add the milk/cornstarch mixture at this point, and whisk for one minute.
  3. Reduce heat to low/medium low, then add the chocolate. Whisk until chocolate is completely melted & incorporated in the milk mixture. It should be thick enough to coat the back of a spoon.
  4. Remove from heat and pour into small cups (preferably MATCH espresso cups). Serve immediately; chocolate will continue to thicken as it cools.

Classic Mocha 2 cappuccino cup servings

  • 1 cup strong brewed coffee.
  • ¼ cup of your favorite chocolate bar shavings or cocoa powder.
  • ½ cup milk, half &half, or cream
  1. Add your shaved chocolate or cocoa powder to the milk (or half & half or cream) and either slowly heat over low heat, whisking constantly until chocolate is melted and incorporated, or microwave (if using a microwave, heat in 30 second intervals, and stir each time until fully combined).
  2. Add the warm chocolate mixture to the hot coffee and pour into MATCH cappuccino cups; top with whipped cream and chocolate shavings or cocoa powder.

BA’s Best Hot Chocolate (credit to Bon Appetit) 4 mug-size servings

  • 3 tablespoons cocoa powder (preferably Dutch-processed), plus more for serving
  • 3 cups whole milk
  • 6 ounces semisweet chocolate, finely chopped
  • 3 tablespoons demerara or granulated sugar
  • Lightly sweetened whipped cream (for serving)
  1. Bring ¾ cup water to a simmer in a medium saucepan over medium-high heat.
  2. Whisk in cocoa powder until no lumps remain, then add milk and return to a simmer.
  3. Whisk in chocolate and sugar and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes. 
  4. Divide hot chocolate among MATCH mugs. Top with whipped cream and dust with cocoa powder.