Creamy Homemade Hot Chocolate
A mug of hot cocoa is the perfect winter treat. Here's how to make hot chocolate better than any jar or pot you can get at the grocery store – and for a fraction of the price.
Servings 2
Calories 348kcal
Ingredients
- 2 cups whole milk (full-fat) or your favorite dairy or dairy-free milk
- 1.6 oz chocolate bar 1/3 cup chopped; or use chocolate chips, chunks, or shavings (measured by weight)
- 0.4 oz cacao powder 2 Tbsp
- 0.9 oz sugar 2 tablespoon or more, to taste; white, brown or coconut, or your favorite sweetener
- 1/4 teaspoon vanilla extract or vanilla powder
Instructions
- Add all the ingredients to a saucepan. Heat over medium/medium-low heat and whisk together until the chocolate and sugar have dissolved and the drink is warm. Taste test and adjust any of the ingredients if waned - adding more milk, sugar, cocoa, or dark chocolate.
- Serve immediately. Add your favorite topping for hot chocolate if wanted.
Storage Instructions
- Any leftover hot chocolate can be cooled to room temperature and then chilled for up to 3 days.
Notes
For my favorite topping ideas (like whipped cream, shaved chocolate, candy canes, and others), check the blog post!
Optional add-ins:
- Extracts or food-grade essential oils like peppermint essential oil, lavender essential oil (can also use food-grade dried lavender), almond extract, raisin essence, rose water, etc. Use just a few drops per serving.
- Orange - either the zest or peel, heated with the milk. It would be best to use an extract/syrup for individually flavored drinks.
- Nut/Seed Butters and 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.
- Superfood powders - i.e., maca, carob, etc. Besides flavor, these bring in lots of extra nutrients.
- 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.)
- To thicken homemade hot chocolate, use starch such as cornflour (or kudzu, potato, etc.). 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.
- 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.
- Banana can be blended in the drink for a thicker consistency.
- To keep the hot chocolate warm: You can use slow cookers/crockpots, thermos flasks, or large insulated coffee dispensers. If you use a thermos, fill it with boiling water beforehand for a few minutes. This will help to keep the cocoa warmer for longer as the hot water "preheats" the thermos.
- 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 make-shift stirrers. You could even make chocolate spoons - stir the drink quickly, as they won’t last long!
- Containers and serving spoons/scoops for the toppings and add-ins - You could use small jars, bowls, or even platters for some of the ingredients.
- Jar labels - To label each ingredient and their dietary info. You can also use chalkboard labels/signs.
Nutrition
Serving: 1g | Calories: 348kcal | Carbohydrates: 38g | Protein: 11g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 621mg | Fiber: 5g | Sugar: 30g | Vitamin A: 410IU | Calcium: 328mg | Iron: 3mg