This is a rich, smooth, and creamy Hot Chocolate made with bittersweet chocolate, cocoa powder, milk, and a splash of vanilla extract. Top is off with marshmallows, whipped cream, or a dash of cinnamon for the perfect cup.
If you like a little something different, you should also check out my recipes for Caramel Spicy Hot Chocolate and Spiked Hot Chocolate.
Table of Contents
It’s official – I’ve done it. I’ve created the very best cup of hot chocolate!
I’ve tested numerous ways of making it to narrow it down to the best one. My family and friends happily enlisted to help me taste test all the hot chocolate recipes. After the first few rounds, we immediately discarded ones made with just cocoa powder and ones made with higher ratio of chocolate to milk.
Using just cocoa powder just did not give the drink any body or richness, and it always tasted a little bit grainy. The cups that featured more chocolate than milk were way too thick! I felt like I was sipping on chocolate syrup.
So after testing out all the recipes, the best results came from a combination of chopped chocolate and cocoa powder. Both provide a little something to make the drink pleasant with just the right thickness. Bittersweet chocolate was the best tasting chocolate to use.
After trying a few different milks and a combination of milk and cream, 2% milk and whole milk without any cream yielded the best flavor and texture. The result is a little lighter with 2% milk and chocolate comes through strong and smooth. Whole milk makes a little creamier and fuller hot chocolate.
Ingredient Notes
Chocolate – Use a bittersweet baking chocolate bar.
Cocoa Powder – Use unsweetened 100% cocoa powder.
Milk – 2% milk is best but whole milk can also be used.
Sugar – The amount of sugar will depend on personal taste, so add a little more or a little less.
Vanilla Extract – Use pure vanilla extract to elevate all the flavors of this wonderful drink.
See recipe card for complete information on ingredients and quantities.
How to Make Hot Chocolate
Combine the milk and cocoa powder. Set the stove heat to medium and heat up milk in a sauce pot until hot but not simmering. Use a fine strainer or a mesh sugar shaker to sift in the cocoa powder (1) to ensure that there are no clumps.
Add chocolate. Whisk in the chopped chocolate bar until smooth.
Add final ingredients. Mix in the vanilla extract (3) and sugar.
Stir and cook. When milk starts to simmer, lower the heat to medium-low and continue to cook for a few minutes. Remember to slowly stir from time to time.
Recipe FAQs
Essentially, cocoa powder is cocoa beans that are dried, fermented, roasted, and ground into the powder. Natural cocoa powder is lighter in color, has a higher acidity level and has a noticeably more bitter, rich chocolate flavor. It’s great for baking chocolate cakes, brownies, cookies, and many other baked recipes.
Dutch cocoa powder is darker and deeper in color and has lower acidity because it’s alkalized with the Dutching process. The key difference comes in during baking, because you will need to know which leavener to use. Since we are making hot chocolate and not baking, it won’t matter much which one you use.
Absolutely! This hot chocolate recipe serves 4, but you can easily adjust it to as much as you need. You can double or triple this recipe, especially if you’re preparing for a party.
Transfer the cooked cocoa into a Crockpot and keep it warm on the warm setting during the party/gathering. Remember, add the toppings to each cup when serving – don’t just toss them into the Crockpot. If you see a darker coating on the surface of hot chocolate, don’t worry. Just give it a good stir to mix it in. It’s actually best to give the cocoa a good stir before getting each serving out.
Tips for the Best Hot Chocolate
Never boil milk! Make sure to cook your hot cocoa over medium to medium-low heat, not higher. Don’t let the milk boil or it will curdle.
Don’t try to speed up the process. Give you milk about 10-15 minutes to cook on medium-low heat after you’ve added all ingredients. This will help cocoa powder incorporate best for a smooth hot chocolate.
Don’t be scared of milk skin (lactoderm). It forms on top of milk when the liquids evaporate and proteins coagulate. Most people find it unpleasant in texture, but it’s harmless and you can simply stir it back into the drink. To prevent milk skin from forming, make sure to slowly stir the hot chocolate as it cooks, and often. Stir it often as it cools as well.
Milk alternatives – you can easily use lactose free milk if you need to or dairy free milk. To use dairy free milk alternative, I recommend using oat milk.
Storing and Reheating Hot Chocolate
You can store leftover hot chocolate in a glass jar with a lid or any airtight food storage container. Make sure to keep it refrigerated. Properly stored, it should be good for 2-3 days.
To reheat hot chocolate, transfer it into a small sauce pot and heat through just until hot. Make sure to reheat it slowly over medium-low heat.
More Hot Chocolate Recipes
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The Best Homemade Hot Chocolate
Ingredients
- 3 cups 2% milk (may also use whole milk)
- 4 oz bittersweet baking chocolate bar chopped
- 2 tbsp unsweetened cocoa powder
- 1/4 cup white granulated sugar
- 1 tsp vanilla extract
Instructions
- Chop the chocolate bar into small pieces.
- Heat up milk in a sauce pot, over medium heat, until hot but not simmering.
- Use a fine strainer or a mesh sugar shaker to sift in the cocoa powder to ensure that there are no clumps.
- Whisk in the cocoa powder and add chocolate, sugar, and vanilla extract. Slowly continue whisking as chocolate is melts and incorporates into milk.
- When milk starts to simmer, lower the heat to medium-low and continue to cook for a few minutes. Make sure to slowly stir from time to time.
- Take off heat and serve.
Video
Notes
- Milk alternatives – you can easily use lactose free milk if you need to or dairy free milk. To use dairy free milk alternative, I recommend using oat milk.
- Never boil milk! Make sure to cook your hot chocolate over medium to medium-low heat, not higher. Don’t let the milk boil or it will curdle.
- Don’t try to speed up the process. Give you milk about 10-15 minutes to cook on medium-low heat after you’ve added all ingredients. This will help cocoa powder incorporate best for a smooth hot chocolate.
- Don’t be scared of milk skin (lactoderm). It forms on top of milk when the liquids evaporate and proteins coagulate. Most people find it unpleasant in texture, but it’s harmless and you can simply stir it back into the hot chocolate. To prevent milk skin from forming, make sure to slowly stir the hot chocolate as it cooks, and often. Stir it often as it cools as well.
Nutrition
Originally published on Will Cook For Smiles in November, 2019.
Donna Neal says
This is delicious! You must try it!
LyubaB says
So glad you liked it, Dona! 🙂
Dinah says
My husband loved this hot chocolate. I decreased the milk to 2 1/2 cups (.1 3/4 of 2% milk + 3/4 c of half & half ).
Charlene filz says
Wondrtful and I loved it. The grand kids loved it
LyubaB says
I am so happy to hear that, Charlene!