Homemade Hot Chocolate is a rich, creamy drink that warms me up from the inside out. Made with real cocoa, milk, and a touch of sweetness, this cozy classic is so much better than anything from a packet. Whether I’m curled up on the couch or hosting friends on a chilly day, it’s always the perfect treat.
Why You’ll Love This Recipe
I love how quick and easy this hot chocolate is to make, and I can control exactly how rich and sweet it is. The cocoa flavor is deep and satisfying, and it only takes a few minutes to come together on the stovetop. I also love how customizable it is—I can make it classic, add spices, or top it with whipped cream or marshmallows depending on my mood.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Whole milk (or any milk of choice)
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Unsweetened cocoa powder
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Granulated sugar
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Semi-sweet or dark chocolate chips (optional, for richness)
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Vanilla extract
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Pinch of salt
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Optional toppings: whipped cream, marshmallows, shaved chocolate, cinnamon
Directions
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I pour the milk into a small saucepan and warm it over medium heat—just until it starts to steam, not boil.
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I whisk in the cocoa powder, sugar, and salt until fully dissolved and smooth.
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If I’m using chocolate chips, I stir them in and keep whisking until they’re melted and the mixture is velvety.
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I remove the pan from the heat and stir in the vanilla extract.
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I pour the hot chocolate into mugs and top it with whatever I’m craving—whipped cream, marshmallows, or just a sprinkle of cocoa.
Servings and timing
This recipe makes 2 generous servings and takes about 10 minutes from start to finish. It’s perfect for a quick cozy-up on cold days.
Variations
Sometimes I add a pinch of cinnamon or nutmeg for warmth, or stir in a drop of peppermint extract for a holiday twist. I’ve also made it dairy-free with almond or oat milk and used maple syrup instead of sugar for a natural sweetener. If I want it extra thick and rich, I use a mix of milk and cream.
Storage/Reheating
If I have leftovers, I let the hot chocolate cool and store it in a sealed jar in the fridge for up to 2 days. To reheat, I warm it gently on the stove or in the microwave, stirring often so it stays smooth.
FAQs
Can I use water instead of milk?
Yes, but it won’t be as creamy. I’ve made it with half water and half milk for a lighter option that still has good flavor.
What’s the best cocoa powder to use?
I usually use unsweetened Dutch-process or natural cocoa powder. Both work well—Dutch-process gives a deeper color and smoother flavor.
Can I make this ahead of time?
Yes, I’ve made a batch and stored it in the fridge. When I’m ready, I reheat it and whisk to bring it back to life.
How can I make it less sweet?
I reduce the sugar or skip the chocolate chips entirely. I can also use dark chocolate to tone down the sweetness.
Can I double or triple the recipe?
Definitely. I just scale the ingredients up and use a bigger saucepan. It’s great for serving a group or keeping warm in a slow cooker for parties.
Conclusion
Homemade Hot Chocolate is one of my favorite cold-weather treats. It’s simple, cozy, and endlessly customizable. Whether I’m sipping it by the fire or sharing it with friends, it always feels like a little cup of comfort—and once I tasted it made from scratch, I never went back to the mix.
