With a handful of simple ingredients, you can make the best hot chocolate from scratch in minutes. My homemade hot chocolate recipe is velvety and decadent and makes the perfect treat on a cold day. All you need to do is gently simmer milk, sugar, cocoa powder, and chopped chocolate together, add a splash of vanilla, and serve. It’s really as easy as that!
I love adding a generous dollop of whipped cream topped with chocolate shavings to my mug of hot chocolate, but there are many different toppings you can try. You can even play around with the flavor, adding peppermint extract, warm spices, and even caramel. For more chocolate treats, try my hot chocolate cookies, hot chocolate bombs, and double chocolate chip cookies.
Ingredients
Milk — for rich, thick hot chocolate, I recommend using whole milk. You can use low-fat or nonfat milk if you prefer, but the hot chocolate will taste less creamy.
Sugar — granulated sugar adds sweetness. For a richer flavor, you can use light brown sugar instead.
Cocoa powder — use natural unsweetened cocoa powder for a lighter chocolate flavor or Dutch process cocoa powder for a richer chocolate flavor.
Chocolate — I like semisweet chocolate for the best, balanced flavor. You can use chocolate chips or chop up chocolate bars.
Vanilla — a splash of vanilla extract rounds out the flavor.
What’s the Difference Between Hot Chocolate and Hot Cocoa?
While the terms are often used interchangeably, hot cocoa and hot chocolate are actually different! Hot cocoa is a mixture of cocoa powder, milk or water, and sugar. If you’ve ever had a “hot chocolate” mix that comes in a packet that you dissolve in liquid, that’s actually hot cocoa.
Hot chocolate, on the other hand, is made with melted chocolate, sugar, and milk. It can also contain cocoa powder (like my recipe), but the melted chocolate is the main distinguishing factor between the two. Hot chocolate tends to be thick and creamy, whereas hot cocoa has a thinner consistency.
How To Make Hot Chocolate
1. To a medium saucepan, add the milk and sugar.
2. Add the cocoa powder and whisk to combine. Cook the mixture over medium heat, whisking frequently until the mixture is smooth and warm. Do not let it come to a boil.
3. Add the chocolate chips or chopped chocolate bars to the hot milk mixture and whisk occasionally until all the chocolate has melted and the mixture is smooth.
4. Stir in the vanilla extract. Divide evenly amongst mugs and add your favorite toppings.
Can I Make This in a Crockpot?
Yes, here’s how to make crockpot hot chocolate:
- Combine the milk, sugar, and cocoa powder in a slow cooker.
- Cook on Low for 2 to 3 hours, or on High for 1 to 2 hours, or until very steamy.
- Add the chocolate chips or chopped chocolate bars and vanilla extract.
- Cook for another 30 minutes, stirring occasionally to melt the chocolate.
If you have a large slow cooker, I’d recommend doubling or tripling this easy hot chocolate recipe for the best results. This is a great option if you want to make a big batch for a crowd and need a more hands-off method.
Ways to Serve Hot Chocolate
- Top the mugs with freshly whipped cream.
- Add a homemade marshmallow or mini marshmallows.
- Sprinkle cocoa powder or chocolate shavings on top.
- Add a candy cane or cinnamon stick to each mug for flavorful, festive stirrers.
Flavor Variations
- Add spices like cinnamon for a flavor similar to Mexican hot chocolate. You can also simmer the hot chocolate mixture with a cinnamon stick in step 1.
- Use different extracts: Easily customize your drink with different flavors by swapping the vanilla extract for orange, peppermint, or even rum extract.
- Add caramel: Swap the sugar for caramel sauce to add a delicious salted caramel flavor.
- Use maple syrup: Instead of granulated sugar, use around 2 to 3 tablespoons of maple syrup.
- Add espresso: A shot of espresso turns this into a decadent cafe mocha. You can also use a tiny amount of instant espresso powder, which will deepen the other flavors without adding a coffee flavor.
- Use Nutella: Swap ¼ cup of the chopped chocolate for Nutella for a hazelnut twist.
- Add liqueur: A splash of Gran Marnier, Amaretto, Baileys, Kahlua, or Frangelico all taste great in this recipe.
- Try different types of chocolate. For sweeter hot chocolate, use milk chocolate or white chocolate. For bolder hot chocolate, use bittersweet chocolate. If you use milk chocolate or white chocolate, you will likely need to use less sugar, and if you go with dark chocolate, you may need more sugar. Start with a smaller amount of sugar and add more at the end to taste, if needed.
How to Store Leftovers
Let leftover hot chocolate cool completely. Transfer it to an airtight container and refrigerate for up to 4 days to enjoy next time. To reheat, add the mixture to a saucepan and gently simmer, stirring frequently, until warm. Do not boil.
Pro Tips For Making This Recipe
- Use whole milk: Whole milk will yield a velvety, perfectly thick homemade hot chocolate. While you can use low-fat or nonfat milk, I do think the consistency and overall richness suffer.
- For a creamier drink, replace up to 1 cup of whole milk with half and half or up to ½ cup of the milk with heavy cream.
- Don’t let the hot chocolate boil, or the chocolate will split and will become grainy.
- Add a pinch of salt to balance the sweetness, if desired.
Frequently Asked Questions
Yes. Make it, chill it in the refrigerator for up to 4 days, and reheat. You can also make it and keep it in a thermos for 2-3 hours so it stays warm until you’re ready to serve.
You can use coconut milk, oat milk, or another plant-based milk of your choice. Try to use a thicker milk so you still get the creamy texture. Almond milk will work in a pinch, but your drink will have a thinner consistency.
I don’t recommend using water. Since this is not a hot cocoa recipe and it uses real melted chocolate, water will not work well. Stick to dairy milk or plant-based milk.
If you love this recipe try these out!
If you’ve tried this hot chocolate recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Hot Chocolate Recipe
Equipment
- Medium Saucepan
Ingredients
- 3 cups whole milk (720mL)
- ¼ cup granulated sugar (50g)
- 3 tablespoons unsweetened cocoa powder
- 1 cup semisweet chocolate chips or chopped bars (6.3 ounces, 180g)
- ½ teaspoon vanilla extract
Instructions
- In a medium saucepan, whisk to combine the milk, sugar, and cocoa. Cook over medium heat, whisking frequently, for 3 to 4 minutes until the mixture is smooth and warm. (Do not bring the mixture to a boil.)
- Add the chocolate chips or chopped chocolate bars and whisk occasionally for about 2 minutes or until all the chocolate pieces have melted and the mixture is smooth.
- Stir in the vanilla. Divide evenly in mugs and top with whipped cream or marshmallows.
Notes
- Use whole milk: Whole milk will yield a velvety, perfectly thick homemade hot chocolate. While you can use low-fat or nonfat milk, I do think the consistency and overall richness suffer.
- For a creamier drink, replace up to 1 cup of whole milk with half and half or up to ½ cup of the milk with heavy cream.
- Don’t let the hot chocolate boil, or the chocolate will split and will become grainy.
- Add a pinch of salt to balance the sweetness, if desired.
