Simple Hot Cocoa Recipe (+ Hot Chocolate Bar Ideas)

How to make hot chocolate at home with a simple, ultimate ‘base’ hot cocoa recipe – perfect for customizing to your needs (sugar-free, vegan, Keto, decadent, etc.). Plus, 50+ hot chocolate bar ideas (including eco-friendly/low-waste options) and/or optional add-ins/flavor variations! 

When I first shared my simple homemade hot chocolate recipe in my Instagram stories, I asked everyone what their favorite hot chocolate toppings and add-ins were. The results inspired this post – which includes a delicious, simple hot cocoa recipe that is the perfect base for customization and a wonderful hot chocolate bar – with tons of add-ins and toppings for everyone to enjoy!

The best thing about a hot cocoa bar is that whether it’s for your friends and family or a larger gathering, everyone can make the hot chocolate of their dreams! All you need is a hot chocolate ‘station’ table and all the add-ins and toppings of your dreams. A perfect addition to any birthday, winter wedding, or Christmas event!

Even if you don’t plan on using this easy hot chocolate recipe for a large gathering, I’ve still included tons of ways to customize this recipe – no matter who is getting to drink it!

The Base Hot Cocoa Recipe

• Milk – Your choice of milk is up to you. I suggest using anything above 2% with dairy milk; otherwise, it won’t be creamy enough. For a vegan hot chocolate using dairy-free milk of your choice (unsweetened almond milk, oat milk, or coconut milk are some of my favorite options).
• Cacao Powder – Or cocoa powder.
• Sweetener – I often use brown sugar (unrefined, if possible). However, you can use maple syrup, date paste/syrup, or other unrefined options. You can also make a sugar-free healthy hot chocolate with a sweetener like erythritol (paleo and keto-friendly) or stevia.
• Salt (optional) – A pinch of salt in hot chocolate really adds depth to the chocolate flavor.
• Cinnamon (optional)

Hot Chocolate Bar Ideas

For The Table

• Cups/mugs – Pick the cups of your choice. For large gatherings, you can use paper cups. As a waste-free option, use your own mugs or even get your guests to bring their own!
• Spoons/stirrers – Use your own spoons or recyclable/compostable wooden spoons. Alternatively, encourage people to use candy sticks (like peppermint) or other food items as a make-shift stirrer (waste-free!). You could even make chocolate spoons for a waste-free (and delish!) option – stir the drink quickly, as they won’t last long!
• Containers for the toppings/add-ins – I have a ton of glass ‘weck jar’ style jars perfect for this use. You could also use bowls and platters for certain ingredients.
• Jar labels – To label each ingredient and their dietary info (a simple ‘Ve,’ GF’ label will be super appreciated!). You can buy printouts or make simple labels with a marker, or even get a label maker (like I did). You can also use chalkboard labels/signs – that way, they can be re-used multiple times, so they are lower-waste.
• Serving spoons/scoops (for the toppings) – You can purchase cute little wooden ‘scoops’ or use your own spoons.
• To keep the milk/hot chocolate warm: You can use slow cookers/crockpots, good thermos flasks, or large insulated coffee dispensers.

Note* If you use a thermos, fill it will boiling water beforehand for a few minutes – this will help to keep the hot cocoa recipe warmer for longer as it ‘preheats’ the thermos. 

You’ll also need general ‘decorations’ for the table – such as a table cloth/throw, cup holder, and/or large chalkboard sign for the table.

Optional Drink Add-ins

To Thicken Homemade Hot Chocolate

• Use a starch such as cornflour or other starch (i..e kudzu, potato). You’ll need to add this as you heat the hot chocolate and simmer for 2-3 minutes until it thickens. (This method only works for hot chocolate served immediately as continued heat will disrupt the starch, and it won’t remain thick).
• Heavy cream/condensed milk makes for a creamier, richer – and sweeter if using condensed – result.
• Coconut oil will create a smoother texture and richer mouthfeel. You can also use cocoa butter.
• Chocolate such as a finely chopped chocolate bar will add flavor and richness. The cocoa butter within creates a lovely silky texture too.
• Banana can be blended with the milk for a thicker consistency.

Flavor Add-Ins

• Chocolate – as already mentioned above, chocolate creates a wonderful richness to hot cocoa recipes. You can use dairy or dairy-free chocolate – I prefer to use bars rather than chocolate chips (though the type of oil used in the bar will change how it affects the drink). You can also use chocolate candies such as strawberry, orange, or mint cremes.
• Syrups – you can buy or make tons of different drink syrups – usually marketed towards coffee, but they work well with hot chocolate too. Hazelnut, caramel, vanilla, gingerbread, amaretto, mint, pumpkin spice, etc.
• Spices – nutmeg, cardamom, cinnamon, cayenne or chili powder for a bit of heat, ginger powder, turmeric powder, sea salt to bring out the chocolate flavor more), black pepper, cloves, chai mix, saffron, pumpkin spice, gingerbread spice, etc. The amount used of each spice will differ according to taste but I’d recommend starting with just a pinch.
• Superfood powders – i.e., maca, carob, etc. Besides flavor, these bring in lots of extra nutrients.
• Extracts or food-grade essential oils like lavender (can also use food-grade dried lavender), vanilla extract or powder or paste, peppermint essential oil, almond extract, raisin essence, rose water, almond, hazelnut, cinnamon, butterscotch, coconut, orange, raspberry, cherry, etc. Use just a few drops per serving.
• Alcohol – there are tons of options for spiked hot cocoa, including Baileys, Kahlua, bourbon, brandy, cognac, rum, Amaretto, Eggnog, peppermint schnapps, and other spirits or liqueurs (peppermint, coffee, orange, cherry, chocolate, gingerbread, etc.)
• ‘Butters’/Spreads – add a spoonful of any per portion for extra flavor and creaminess – Nutella/Vegan Nutella, Biscoff, Candy bar spreads (like Mars, Malteser, Bounty), Nut or seed butter, etc.
• Orange – either the zest or peel, can be heated with the milk/hot cocoa. For individually flavored drinks, it would be best to use an extract/syrup.

Hot Chocolate Toppings

• Whipped Cream or vegan Coconut Whipped Cream;
• Marshmallows or vegan marshmallows;
• Chocolate shavings/chips – dark chocolate, milk, or white – dairy-free if necessary;
• Coconut – shredded coconut or coconut flakes/chips;
• Nuts – candied or chopped nuts;
• Mint candy – candy canes, crushed peppermint candy, or peppermint sticks;
• Cookies – Oreos (ve), gingerbread, Biscoff (ve), biscotti, Kitkats, pirouette/wafer sticks, or even salty snacks like pretzels;
• Syrup/sauce – chocolate syrup, caramel, Nutella/vegan Nutella, Biscoff, or dulce de leche (thinned down) can all be used as a syrup to drizzle over the mugs. You could also drizzle nut butter over the cocoa too.
• Sprinkles – you can get vegan and dye-free options;
• Berries – it may seem odd, but a few raspberries or berries can be delicious;
• Coarse Sea Salt – for flavor;
• Spices – you can sprinkle any of the spices mentioned in the above section over the hot cocoa;
• Candy – as well as melting candy into the drinks, it can also be used as a topping. Check the list above for options.

How To Make The Hot Chocolate

Heat up the milk in a saucepan over medium heat and then add the cacao powder and sweetener of your choice.

Note: You can omit the sweetener for now if you know that guests will want to use different ones.

Whisk the mixture well until there are no lumps left in the hot cocoa. You can also add a pinch of salt directly to this base mix.

For a hot chocolate bar/party: If you’re preparing large amounts, you can also do so in crockpots/slow cookers (I suggest making at least two, one with dairy and one without) and then leave on the warming function for the event.

Any leftover hot chocolate can be cooled to room temperature and then chilled for up to 3 days.

Top Tips & Notes

• You can make the hot chocolate the day ahead and reheat it for the event.
• For a truly individual experience, you can simply prepare the heated milk (dairy and dairy-free) and allow your guests to do every other part themselves (including adding the cocoa powder and sweetener of their choice).
• It’s best to label each of the ingredients at your hot chocolate bar with titles and dietary info (Ve, GF, Nut-free, etc.). For ease of access, you can also group the items together – vegan toppings in one area, ketogenic, etc.
• I have used the terms hot chocolate and hot cocoa interchangeably in this post. I know some people refer to hot chocolate as the drink with a melted chocolate base – however, in the UK and several other countries ‘hot chocolate’ is used to describe both versions (with chocolate or cocoa powder). 

Other Hot Drink Recipes

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• How to Make White Hot Chocolate
• Homemade Chocolate Mix – for instant cacao drinks
• Matcha Green Tea Latte
• Loose Leaf Green Tea
• Pineapple Skin Tea (Anti-Inflammatory Tea)
• Date Seed Coffee (Caffeine-Free Coffee Alternative)
• Healing Mushroom Coffee (Adaptogen Coffee)
• Pumpkin Spice Latte
• Hot Mulled “Spiced” Apple Cider (Wassail)

If you try this hot cocoa recipe (or have an event with a hot chocolate bar), then let me know your thoughts in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie.