Thick hot chocolate, often called "café mocha" or "chocolate milkshake," became popular in Europe during the 17th century when cocoa was introduced from the Americas. Over time, adding cream and marshmallows turned it into a festive treat associated with Christmas markets and winter celebrations.

In Italy, "cioccolata calda" is very thick and often flavored with cinnamon. In Spain, "chocolate a la taza" is served with churros. France offers a lighter, velvety hot chocolate, while the Nordic countries add whipped cream and spices like cardamom.

In the U.S., it is commonly served in mugs topped with whipped cream and marshmallows, sometimes sprinkled with cocoa or cinnamon. It is a staple at holiday parties, winter brunches, and after‑sleigh‑ride gatherings.

It is especially popular during Christmas, New Year's Eve, winter festivals, and cozy family gatherings. Many families also serve it after outdoor activities like ice skating or sledding.

Traditional recipes use real cocoa powder, dark chocolate, whole milk, and sometimes a small amount of cornstarch or flour for thickness. Modern substitutes can include plant‑based milks, sugar alternatives, and arrowroot powder, but the core flavor comes from quality dark chocolate.

It pairs beautifully with gingerbread cookies, cinnamon rolls, fruitcake, and spiced shortbread. The richness of the drink balances the spice and sweetness of these baked treats.

The addition of a cornflour slurry creates a custard‑like body, while the high‑percentage dark chocolate adds depth and a bittersweet balance. The result is a drink that feels more like a dessert than a simple beverage.

Common errors include overheating the chocolate, which can cause a grainy texture, not whisking the cornflour slurry smoothly, and letting the milk scorch. Follow the critical steps and keep the heat moderate.

Cornflour (cornstarch) thickens quickly at lower temperatures and gives a glossy, smooth texture without adding a starchy flavor. Flour would require longer cooking and could taste raw, while gelatin would change the drink into a set dessert.

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