Hot Chocolate Recipe

A close up hot chocolate in a white mug topped with whipped cream and chocolate.

Learn how to make the best hot chocolate from scratch. Rich, velvety, and incredibly delicious, top it with a dollop of whipped cream for the perfect winter beverage.

Course Drinks

Cuisine American

Prep Time 5

Cook Time 6

Total Time 11

Servings servings

Calories 428kcal

Author John Kanell

Equipment

Medium Saucepan

Ingredients

3 cups whole milk (720mL)
¼ cup granulated sugar (50g)
3 tablespoons unsweetened cocoa powder
1 cup semisweet chocolate chips or chopped bars (6.3 ounces, 180g)
½ teaspoon vanilla extract

Instructions

In a medium saucepan, whisk to combine the milk, sugar, and cocoa. Cook over medium heat, whisking frequently, for 3 to 4 minutes until the mixture is smooth and warm. (Do not bring the mixture to a boil.)
Add the chocolate chips or chopped chocolate bars and whisk occasionally for about 2 minutes or until all the chocolate pieces have melted and the mixture is smooth.
Stir in the vanilla. Divide evenly in mugs and top with whipped cream or marshmallows.

Notes

Use whole milk: Whole milk will yield a velvety, perfectly thick homemade hot chocolate. While you can use low-fat or nonfat milk, I do think the consistency and overall richness suffer.
For a creamier drink, replace up to 1 cup of whole milk with half and half or up to ½ cup of the milk with heavy cream.
Don't let the hot chocolate boil, or the chocolate will split and will become grainy.
Add a pinch of salt to balance the sweetness, if desired.

Nutrition

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