Description
Rich and creamy homemade hot chocolate made with real chocolate, milk, and a touch of vanilla. The perfect treat for a cold day.
Ingredients
Scale
- 6 cups whole milk (for a richer flavor, you can use half-and-half or a combination of milk and cream)
- 1 cup heavy cream (optional, but highly recommended for extra creaminess)
- 8 ounces bittersweet chocolate, finely chopped (aim for 60-70% cacao for a balanced flavor)
- 4 ounces milk chocolate, finely chopped (this adds sweetness and a smoother texture)
- 1/4 cup unsweetened cocoa powder (Dutch-processed cocoa powder will give a deeper, richer chocolate flavor)
- 1/4 cup granulated sugar (adjust to your preference, depending on the sweetness of your chocolate)
- 1 teaspoon vanilla extract (enhances the chocolate flavor)
- 1/4 teaspoon salt (balances the sweetness and brings out the chocolate flavor)
- Optional toppings: whipped cream, marshmallows, chocolate shavings, a sprinkle of cinnamon, peppermint sticks
Instructions
- Combine Dry Ingredients: In a medium saucepan, whisk together cocoa powder, sugar, and salt.
- Add Milk Splash: Pour in about 1/2 cup milk and whisk vigorously until a smooth, dark paste forms.
- Melt Chocolate: Add chopped bittersweet and milk chocolate to the cocoa paste.
- Gentle Heat: Place saucepan over low heat. Stir constantly until chocolate is completely melted and smooth.
- Add Remaining Milk and Cream: Gradually pour in remaining milk and heavy cream (if using), whisking constantly.
- Heat Gently: Increase heat to medium-low. Heat gently, stirring frequently, until steaming hot (around 150-160°F/65-70°C) but not boiling.
- Incorporate Vanilla: Remove from heat and stir in vanilla extract.
- Whisk for Smoothness (Optional): For extra smoothness, use an immersion blender or regular blender briefly (be careful with hot liquids!).
- Pour and Garnish: Pour into mugs and top with your favorite toppings.
- Serve Immediately: Enjoy!
Notes
- Adjust Sweetness: Taste and adjust sugar to your preference.
- Spice it Up: Add a pinch of cayenne pepper or a cinnamon stick while heating.
- Peppermint Hot Chocolate: Add peppermint extract or crushed candy cane.
- Salted Caramel Hot Chocolate: Drizzle caramel sauce and sea salt over whipped cream.
- Mexican Hot Chocolate: Add cinnamon and chili powder.
- Vegan Hot Chocolate: Use plant-based milk and vegan chocolate.
- Make Ahead: Prepare chocolate base ahead and store in refrigerator for up to 3 days.
- Slow Cooker Hot Chocolate: Combine all ingredients in slow cooker and cook on low for 2-3 hours, stirring occasionally.
- Lumpy Hot Chocolate: Whisk cocoa powder with milk to form a smooth paste before adding the remaining milk.
- Thin Hot Chocolate: Thicken by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the saucepan while it’s heating.
- Hot Chocolate is Too Sweet: Balance the sweetness by adding a pinch of salt or a squeeze of lemon juice.
- Hot Chocolate is Not Sweet Enough: Add more sugar or a drizzle of honey or maple syrup.
- Storage Instructions: Store leftover hot chocolate in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes