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6
Easy
Published 2006
Italians use cocoa powder, sugar, water, milk, and cornstarch in their hot chocolate. The result is a thick beverage unlike the thin, milky American version, yet much lighter than cream-based hot chocolates. Italian hot chocolate is just as good cold as it is hot. The cocoa powder gives it a slight bitter edge, which can be rounded off by adding more sugar if you prefer, though the bitter bite is a nice contrast to the sweetness of the ice cream.