Classic Hot Chocolate

5 from 4 votes

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.

Prep Time5

Cook Time10

Total Time15

Course: Afternoon Kaffee, Dessert, Drinks

Cuisine: American

Keyword: hot chocolate, hot cocoa

Calories: 465kcal

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!

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.