Hot Chocolate

Chocolatey and creamy but not too thick, this hot chocolate is the perfect go to when you want a hot chocolate but don’t want to use a mix.

Is hot chocolate better with milk or with water?

Milk will always provide a richer and creamier hot chocolate. Often hot chocolate mix will call for water because it already has milk powder in the hot chocolate mix. However when making hot chocolate from scratch, I recommend using milk. If you drink dairy I recommend whole milk but if not any milk alternative will work, the ones that say extra creamy are best!

How to make better hot chocolate?

I think hot cocoa is one of those things where everyone likes it a little different. Some people like it super thick and creamy and some like it thinner, more like a hot chocolate milk. I like my hot chocolate somewhere in between. To me what makes a better hot chocolate is a combination of cocoa powder and chocolate because it makes the best texture and flavor! Also a pinch or two of salt goes a long way to enhance the chocolate!

Additional Recipes to try:

• Hot Chocolate Cake
• Black Forest Brownies
• Dark Chocolate Mousse

Tips for a Classic Hot Cocoa

• This hot cocoa is easiest to make in a thick bottomed pot, the thinner the pot the easier the milk will burn. Milk has natural sugars in it so you don’t want to turn the heat too high.
• Be sure to use a whisk when mixing, or you can blend the milk with the sugar and cocoa powder first. Both of these will ensure a smooth and creamy hot chocolate.
• If you drink dairy I recommend whole milk (never water) but if not any milk alternative will work, the ones that say extra creamy are best!
• Be sure to use high quality baking chocolate/ chocolate bars for the hot chocolate. Chocolate chips or melting wafers will not melt properly and leave you with a lumpy hot cocoa.
• This recipe is easily scaled. The recipe is written for one serving but you can easily do 2x, 3x, or 4x the recipe.

Ingredients

• Milk: I recommend using whole milk; however any milk or non-dairy alternative will work as well.
• Cocoa Powder: Dutch Processed or natural cocoa powder will work here.
• Light Brown Sugar: I like to use light brown sugar for it’s hint of warmth but you could also use dark brown or white granulated sugar or even maple syrup.
• Fine Sea Salt: A couple pinches of fine sea salt enhance the flavor and sweetness of the hot chocolate and really bring it to life.
• Chocolate: I recommend using a high quality chocolate that is somewhere between 60-75%. This will provide a rich chocolatey flavor without it being bitter or too sweet.
• Vanilla Extract: A teaspoon of vanilla extract added in also helps to enhance the flavors.

How to make Hot Chocolate

• Roughly chop the chocolate and set aside.
• If planning to make your own whipped cream, do so now so that it is ready when the hot chocolate is finished on the stove.
• In a heavy bottomed pot add in the milk, cocoa powder, light brown sugar, and salt.
• Heat over medium low heat whisking frequently until steaming and the cocoa powder and sugar have both dissolved.
• Once hot and steaming, turn off the heat and add in the chocolate and vanilla. Let it sit for 1-2 minutes. Then, whisk continuously until all of the chocolate has melted.
• Pour into your mug and top with whipped cream or mini marshmallows!

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