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In the time it takes to microwave water and dump in a packet of stale chocolate powder, you can have luscious, homemade Hot Chocolate that is rich, velvety, and oh-so-delicious.
Growing up in Wisconsin, winters included a lot of cross-country skiing. My grandparents always took my brother and me. My face would be freezing while, underneath many layers of heavy winter clothing, I’d be sweating. Cross-country skiing was hard work!
Luckily, there was always a sweet reward at the end: Hot chocolate. My grandma’s hot chocolate was creamy and full of rich chocolate flavor, and we had more marshmallows than you could shake a stick (or ski pole) at. Ah, to be young again.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Milk: Of course, hot chocolate tastes more decadent and delicious with whole milk, but it’s still plenty rich and chocolatey if you use 2% milk.
- Bittersweet chocolate: Do not substitute semi-sweet chocolate; it will leave an artificial aftertaste.
- Sugar: Start with 2 tablespoons of sugar and add more to taste (I add a full ¼ cup when I make this recipe).
Step-by-step instructions
- In a small saucepan, bring water to a boil. Whisk in cocoa until mostly smooth with some lumps.
- Reduce heat to medium and whisk in milk until cocoa powder is dissolved.
- Bring to a simmer and whisk in chocolate, sugar, and salt. Reduce heat to low and whisk until chocolate is smooth and incorporated. Taste and add more sugar if desired (I like 2 additional tablespoons for ¼ cup total).
- Remove from heat and stir in vanilla. Serve with whipped cream and marshmallows if desired.
Do you need a hot chocolate maker?
While you can make hot chocolate on the stovetop, I realized you can also make in electric milk frother! I use the Hamilton Beach Electric Milk Frother & Warmer to make hot chocolate in less than 2 minutes, and it’s a staple every winter. You can get it at Walmart for $49.99. We’ve also researched other hot chocolate makers to make a whole batch for a crowd.
Recipe tips and variations
- Yield: This Hot Chocolate recipe makes 4 cups (32 ounces or 1 quart).
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Some separation may occur, so stir to recombine while reheating.
- More serving ideas: Dust with ground cinnamon or freshly grated nutmeg.
Frequently Asked Questions
Hot cocoa is usually made from a store-bought packet mixed with water. It has a thin consistency and a super-sweet taste. Hot chocolate is a homemade beverage made with cocoa powder, sugar, and milk or cream. It is rich, velvety, and very chocolatey.
Host a Cozy Hot Cocoa Bar
Learn how to host a cozy Hot Cocoa Bar for the holidays and in the darkest days of winter. This easy entertaining idea thrills children and adults alike, and it’s so easy to pull off.
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Hot Chocolate Recipe
Ingredients
- 1/3 cup water
- 1/4 cup unsweetened cocoa powder plus more for dusting, optional
- 3 cups milk (see note 1)
- 4 ounces bittersweet chocolate chopped (see note 2)
- 2 tablespoons granulated sugar or more to taste (see note 3)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- whipped cream for serving
- marshmallows for serving
- chocolate syrup for serving
Instructions
- In a small saucepan, bring water to a boil. Whisk in cocoa until mostly smooth with some lumps. Reduce heat to medium and whisk in milk until cocoa powder is dissolved.
- Bring to a simmer and whisk in chocolate, sugar, and salt. Reduce heat to low and whisk until chocolate is smooth and incorporated. Taste and add more sugar if desired (I like 2 additional tablespoons for ¼ cup total).
- Remove from heat and stir in vanilla. Serve with whipped cream and marshmallows if desired.
Notes
- Milk: Of course hot chocolate tastes more decadent and delicious with whole milk, but it’s still plenty rich and chocolatey if you use 2% milk.
- Bittersweet chocolate: Do not substitute semi-sweet chocolate; it will leave an artificial after-taste.
- Sugar: Start with 2 tablespoons sugar and add more to taste (I add a full ¼ cup when I make this recipe).
- Yield: This Hot Chocolate recipe makes 4 cups (32 ounces or 1 quart).
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Some separation may occur, so stir to recombine while reheating.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.