Hot Chocolate
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Once you’ve tasted homemade hot chocolate made with real chocolate, you’ll never go back to the powdered mix. Rich and creamy (and made even better with a splash of whiskey!), it’s the perfect cozy drink to warm you up on a cold day.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
Real hot chocolate—made with actual chocolate, not a powdered mix—is such a treat! It’s like sipping on a melted milk chocolate bar. And if you add a splash of booze (which I highly recommend!), it’ll warm your bones from the inside out. Whether you make it the grown-up way or keep it kid-friendly, no one will want to go back to the easy cocoa mix once they’ve tried this homemade hot chocolate recipe! Top it off with whipped cream, marshmallows, or both for the coziest, most indulgent drink ever.
“OMGosh! We have a local bakery near by. The kids and I go there for a special treat because their hot cocoa is the best…this recipe is even better!”
What You’ll Need To Make Hot Chocolate
- Whole Milk: The base for the drink.
- Heavy Cream: Adds richness and creaminess, making the hot chocolate extra indulgent and smooth.
- Dark Brown Sugar: Sweetens the drink while adding a slight molasses flavor.
- Natural Unsweetened Cocoa Powder: Enhances the chocolatey flavor, bringing a deep, intense chocolate note to the drink.
- Salt: Enhances the chocolate flavor and balances the sweetness.
- Bittersweet Chocolate: Provides chocolatey richness and gives the drink a luxurious texture. Chocolate in bar form melts best, but chocolate chips can be used as a substitute.
- Vanilla Extract: Adds a subtle, aromatic flavor.
- Whiskey or Bourbon: Optional for adult versions to add a warm, boozy kick.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
- In a medium saucepan, combine milk and cream.
- Stir in brown sugar, cocoa powder, and salt.
- Whisk everything together over high heat and bring to a simmer.
- Remove from the heat and stir in the chocolate and vanilla.
- Whisk until the chocolate is melted.
- Ladle the hot chocolate into mugs and top with whiskey or bourbon, if using, and whipped cream.
Store any leftovers in an airtight container in the fridge for up to a week. Just heat it up on the stove or in the microwave when you’re ready to enjoy it again!
Hot chocolate is wonderful on its own, but it also pairs perfectly with a variety of treats. Here are a few delicious options:
- Cookies – Chocolate chip cookies, shortbread, or gingerbread cookies are great for dipping.
- Biscotti – Perfect for dunking, especially chocolate biscotti, classic almond biscotti, or walnut and cinnamon biscotti.
- Pastries – Flaky croissants or cinnamon rolls complement the creamy, rich flavor of hot chocolate.
- Peppermint bark – A festive treat that pairs beautifully with the drink.
- Cake – A slice of pound cake or marble cake is perfect for satisfying your sweet tooth.
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Wrap your hands around a mug of indulgently rich hot chocolate—it’s the ultimate treat for a chilly day.
Ingredients
For the Hot Chocolate
- 1 quart whole milk
- 1 cup heavy cream
- ¼ cup (packed) dark brown sugar
- 1 tablespoon natural unsweetened cocoa powder
- Pinch salt
- 8 oz bittersweet chocolate, roughly chopped
- ½ teaspoon vanilla extract
- Whiskey or bourbon, optional for serving (rum or tequila may be substituted)
For the Sweetened Whipped Cream
- ½ cup heavy cream
- 1 tablespoon confectioners' sugar
- ¼ teaspoon vanilla extract
Instructions
For the Hot Chocolate
- In a medium saucepan, whisk together the milk, cream, brown sugar, cocoa powder, and salt over high heat. Bring to a simmer. Remove from the heat; add the chocolate and vanilla and whisk until the chocolate is melted. Ladle into mugs and top each drink with 2 tablespoons whiskey or bourbon, or the desired amount, and whipped cream, if desired.
For the Sweetened Whipped Cream
- In a cold medium bowl, whip the cream with a whisk until slightly thickened. Add the confectioners’ sugar and vanilla and continue whipping until cream holds its shape.
Nutrition Information
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- Per serving (6 servings)
- Calories: 511
- Fat: 31 g
- Saturated fat: 19 g
- Carbohydrates: 40 g
- Sugar: 36 g
- Fiber: 3 g
- Protein: 8 g
- Sodium: 112 mg
- Cholesterol: 61 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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OMGosh! We have a local bakery near by. The kids and I go there for a special treat because their hot cocoa is the best. It is $5.50 per cup! This recipe is even better! I am so excited that we can make this “special treat” at home for a fraction of the cost. I used 1/4 Lindt (that was all I had) and 3/4 chocolate chips. I imagine it would be even better using the full amount of a high quality chocolate. So amazing! Thank you Jenn for another great recipe.
Wanting to make your hot chocolate recipe but I am the only one who will be drinking it. Was wondering if it could be cooled, refrigerated and reheated as needed, of would it be better to try and scale the recipe for one?
Hi Gary, I haven’t tried it, but I think it would be okay to refrigerate some of it and reheat. Hope you enjoy! 😊
Even better to make it spicy (ala Mexican hot chocolate) with some Mexican Chile Powder or some Chipotle powder! Just a small amount, but packs a wonderful flavor that blends so well with the chocolate! Yum
It rarely snows in my area, but today was the day! Iced in, roads were too slick for travelling, and it was the perfect time to try this hot chocolate. Delicious and very satisfying – I added dark rum.