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overhead view of espresso sipping chocolate with whipped cream and cinnamon stick

espresso sipping chocolate

  • Author: Brittney
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2


  • dark chocolate* 3.5 oz (100 g)
  • milk 1 ¼ c (300 ml)
  • brewed espresso ½ c (120 ml)
  • unsweetened cocoa powder 2 tbsp
  • cornstarch 1 tbsp
  • sugar 2 tbsp
  • whipped cream and cinnamon (optional) for topping

  • Instructions

    1. Finely chop the chocolate and set aside.
    2. Pour the milk and espresso into a small saucepan. While still cold, sift in the cocoa powder and cornstarch and whisk until smooth.
    3. Add the sugar and bring the mixture to a slight boil over medium heat, stirring until the sugar is fully dissolved.
    4. While continuously whisking, add the chopped chocolate and continue cooking until the mixture is smooth, creamy and has thickened (about 5-7 minutes).
    5. Top with whipped cream and sprinkle with cinnamon if desired.


    Chocolate: For the chocolate, I like to use something at around 65-70%. Definitely adjust the sugar to taste depending on the chocolate you choose!

    • Cuisine: global

    Keywords: sipping chocolate, italian hot chocolate, espresso hot chocolate, coffee hot chocolate