Hot Chocolate Recipe
Rich homemade hot chocolate made with whole milk, cream, cocoa powder and melted semisweet chocolate for a smooth, deeply chocolatey drink.
Contains: Milk
Contains milk. Check the labels on the chocolate and cocoa you use if you need to avoid gluten, nuts or soy, because formulations and manufacturing statements vary.
WHY IT WORKS
Why This Recipe Works
01
Use Two Forms of Chocolate
Cocoa powder gives the drink a deep chocolate base, while melted semisweet chocolate adds body and a smoother finish.
02
Keep the Heat Gentle
Warming the dairy below a boil helps prevent scorching and gives the chopped chocolate time to melt into a smooth mixture.
03
Add a Little Cream
A modest amount of cream makes the hot chocolate richer and silkier without turning it into an overly thick dessert drink.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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Ingredients
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Method
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Pour the whole milk and heavy cream into a medium saucepan. Add the cocoa powder, sugar and salt, and whisk until the cocoa is mostly dispersed.
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Set the saucepan over medium-low heat. Cook for about 5 to 7 minutes, whisking often, until the mixture is steaming and hot but not boiling.
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Reduce the heat to low. Add the chopped semisweet chocolate and whisk for 1 to 2 minutes, until completely melted and the hot chocolate is smooth.
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Remove the saucepan from the heat and stir in the vanilla extract.
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Divide the hot chocolate among 4 mugs and serve hot.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Make the hot chocolate up to 2 days ahead. Cool it promptly, refrigerate it in a covered container, then reheat gently over low heat while whisking. Do not boil.
Recipe tools
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Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Vegan
Change the following ingredients:
Replace3 US cups whole milk
With3 US cups unsweetened neutral plant milk
Replace720 millilitres (ml) whole milk
With720 millilitres (ml) unsweetened neutral plant milk
Use the same quantity of an unsweetened neutral plant milk; flavor, protein and browning can differ.
Replace1/2 US cup heavy cream
With1/2 US cup plant-based cream
Replace120 millilitres (ml) whipping cream
With120 millilitres (ml) plant-based cream
Choose an unsweetened plant-based cream intended for the same use; whipping and thickening performance varies.
Make It Dairy-Free
Change the following ingredients:
Replace3 US cups whole milk
With3 US cups unsweetened neutral plant milk
Replace720 millilitres (ml) whole milk
With720 millilitres (ml) unsweetened neutral plant milk
Use the same quantity of an unsweetened neutral plant milk; flavor, protein and browning can differ.
Replace1/2 US cup heavy cream
With1/2 US cup plant-based cream
Replace120 millilitres (ml) whipping cream
With120 millilitres (ml) plant-based cream
Choose an unsweetened plant-based cream intended for the same use; whipping and thickening performance varies.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Use unsweetened cocoa powder rather than hot cocoa mix. Finely chopped semisweet bar chocolate melts especially smoothly; a bar around 50 to 60% cocoa solids keeps this version rich but balanced.
Useful Substitutions
If you do not have heavy cream, replace it with the same amount of whole milk for a lighter drink. Semisweet chocolate chips can replace a chopped bar, although some brands melt a little less smoothly.
INGREDIENT QUALITY
Quality Note
Keep the dairy below a boil. Gentle heat helps prevent scorching and gives the chopped chocolate time to melt smoothly into the milk and cream.
SPEND LESS
Cost-Saving Tip
There is no need for premium couverture chocolate here. A standard semisweet supermarket or baking bar works well; compare the price per ounce and choose one you enjoy eating.
COOKING TIPS
Tips
Whisk Before Heating
Whisk the cocoa powder into the cold milk and cream before the pan gets hot. This makes it easier to disperse the cocoa without stubborn dry pockets.
Keep the Heat Gentle
Keep the saucepan at medium-low heat and stop short of a boil. Gentle heat reduces the chance of scorched dairy or a grainy chocolate texture.
Chop the Chocolate Finely
Small, even pieces melt quickly once they hit the hot milk mixture, so the drink becomes smooth without prolonged heating.
Use the Chocolate to Set Sweetness
Semisweet chocolate already contains sugar, so this recipe uses only a small additional amount. That keeps the finished drink rich rather than cloying.
MAKE IT LAST
Storing & Reheating
Storing
Cool leftover hot chocolate promptly, transfer it to a covered container and refrigerate it for up to 3 days.
Reheat on the Stove
Warm gently in a saucepan over low heat, whisking occasionally, until steaming. Keep it below a boil so the dairy and chocolate stay smooth.
Reheat in the Microwave
Heat one serving in a microwave-safe mug in 30-second intervals, stirring between each interval, until hot throughout.
ESTIMATED PER SERVING
Nutrition
1 of 4 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Hot Chocolate FAQs
Can I use chocolate chips instead of a chopped chocolate bar?
Yes. Semisweet chocolate chips can replace the chopped chocolate in the same quantity. Some brands contain stabilizers that make them melt a little less smoothly, so whisk well and keep the heat gentle.
Can I make this hot chocolate without heavy cream?
Yes. Replace the 1/2 US cup heavy cream with the same amount of whole milk. The drink will be a little lighter but will still have body from the melted chocolate.
Why should I avoid boiling hot chocolate?
Boiling can scorch the milk and may make the chocolate mixture less smooth. Heat it only until steaming, then melt the chopped chocolate over low heat.
Can I make hot chocolate ahead of time?
Yes. Make it up to 2 days ahead, cool it promptly and refrigerate it covered. Reheat gently over low heat while whisking and do not let it boil.
What is the difference between hot chocolate and hot cocoa?
This recipe uses both cocoa powder and melted chocolate, which gives it more body and richness. Hot cocoa is often made mainly with cocoa powder, sugar and milk.
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