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Article: Italian Hot Chocolate

Wabanaki Maple Hot Chocolate using our Bourbon Barrel aged maple syrup

Italian Hot Chocolate

  • 100g chopped dark chocolate (good quality)
  • 2 tbsp cocoa powder, unsweetend
  • 2 tbsp caster sugar
  • 2 cups (500ml) milk + 2 tbsp
  • 4 tsp corn starch
  • 1 small pinch smoked salt or regular
  • 1 cup whipping cream
  • 1/4 cup Wabanaki Bourbon Barrel Aged Maple Syrup
  • 1 tsp maple or vanilla extract


  • Blend whipped cream with maple syrup and maple extract until quite stiff. Spread evenly over parchment in 9x9 pan and put in freezer for at least 30 minutes
  • Add the milk to a saucepan and add the chopped chocolate, cocoa powder and sugar. Heat the mixture, over medium heat, stirring occasionally until all the chocolate and sugar has melted.
  • Mix the corn starch with 2 tbsp of milk then add it to the chocolate milk.
  • Stir the hot chocolate until thick and smooth.
  • Remove whipped cream from freezer and cut into cubes or desired shape.
  • Pour your hot chocolate into mugs, add a small pinch of salt, top with frozen whipped cream and enjoy!