The Best Homemade Hot Chocolate Recipe
This rich and creamy hot chocolate recipe is made with real bittersweet chocolate, cocoa powder, and warm milk for the smoothest, most flavorful cup. Ready in 10–15 minutes, this homemade hot chocolate is the perfect cozy drink for winter and holidays.
Servings: 4
Calories: 287kcal
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 ( the smaller the pieces, that easier to melt).
- Heat the milk in a saucepan over medium heat until it’s steaming and tiny bubbles start to form around the edges (about 3–4 minutes). Do not boil — boiling can cause curdling.
- 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 make sure to break up any tiny clumps if they form. Add chocolate and sugar. Slowly continue whisking as chocolate is melts and incorporates into milk.
- Lower the heat to medium low.
- Continue to cook for a few minutes. Make sure to slowly stir from time to time. It should look velvety and coat the back of a spoon. Add vanilla extract before taking off heat.
- 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.
- Chocolate Percentage: Bittersweet chocolate between 60–70% cocoa melts smoothly and creates the richest flavor. If using semisweet (50–60%), reduce the added sugar slightly. For very dark chocolate (70%+), add 1–2 teaspoons more sugar to balance bitterness.
- 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.
- Easy to double: 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.
Nutrition
Calories: 287kcal | Carbohydrates: 31g | Protein: 10g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 14mg | Sodium: 91mg | Potassium: 521mg | Fiber: 6g | Sugar: 22g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 244mg | Iron: 5mg