Italian hot chocolate, known as cioccolata calda, dates back to the Renaissance when chocolate was first introduced to Europe. It became a staple in northern Italy, especially in Turin, where it is traditionally served thick enough to be eaten with a spoon and often enjoyed in cafés during winter.

Traditional Italian hot chocolate is served in small porcelain cups, thick enough to be eaten with a spoon. It is often topped with a dollop of whipped cream or a few mini marshmallows, and sometimes flavored with a hint of vanilla or a splash of liqueur.

In Piedmont and Turin, the chocolate is very thick and made with high‑quality dark chocolate and cornstarch. In southern regions, a lighter, milk‑based version is more common, sometimes flavored with orange zest or cinnamon. Each region adjusts the chocolate‑to‑milk ratio to suit local taste.

American hot chocolate became popular in the 19th century after the invention of cocoa powder by Dutch chemist Coenraad Van Houten. It is typically a lighter, milk‑based drink sweetened to taste and often enjoyed with marshmallows, especially during holiday seasons and winter gatherings.

In the U.S., hot chocolate is usually served in mugs, topped with mini marshmallows, whipped cream, or a drizzle of caramel. It is a common comfort drink at school cafeterias, holiday parties, and after‑sports gatherings.

Common mistakes include not whisking the cornstarch slurry well, adding it to cold milk, or failing to bring the mixture to a gentle simmer. Without a proper simmer, the cornstarch will not thicken, resulting in a runny drink.

When the mixture has thickened to the consistency of a thin pudding and coats the back of a spoon, it is ready. It should be glossy and smooth; if it still looks watery, continue simmering for another minute.

Yes, both versions can be prepared in advance. Store each in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of milk to restore creaminess, and stir well before serving.

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