Homemade Hot Chocolate Recipe
- Preparation 5 min
- Cooking 5 min
- Servings 4
- Freezing I do not suggest
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☕ The hot chocolate that warms the kids up after playing outside!
My boys came in from playing outside, red cheeks and frozen hands. I made them this hot chocolate, and they loved it. Real milk chocolate melted into hot milk, a mountain of whipped cream on top, grated chocolate and shavings everywhere. Five minutes on the stove, and it’s the coziest moment of the winter!
🍫 Real chocolate, not just powder
When I was a kid, hot chocolate meant a packet of powder. In other words, cocoa and sugar. This homemade hot chocolate recipe uses cocoa AND a bar of milk chocolate chopped fine, because hot chocolate should taste like actual chocolate. It stays pourable, like real hot chocolate, not a thick syrup you eat with a spoon.
👦 Why milk chocolate
The first time, I used only dark chocolate. My boys found it too bitter, and honestly, so did I. I switched to milk chocolate: it’s sweeter, smoother, and way better. If you want a deeper flavour, go half milk chocolate, half dark.
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🍫 A bar, not chips
I buy a milk chocolate bar and chop it finely. Chips will do, but the quality is often so-so. With a bar, your chocolate is better, and you can taste it in the mug.
♨️ Small bubbles, not a boil
The milk is ready when small bubbles start forming around the edge of the pan and a little steam rises. Take it off the heat right then. If it boils, the milk tastes scorched and a skin forms on top.
🥄 Smooth, not foamy
Once the chocolate is in, I whisk just enough for it to melt and the mixture to turn smooth. No need to froth it: the whipped cream makes the mountain.
🍦 Canned whipped cream, well chilled
For the mountain on top, use canned whipped cream and keep it in the fridge until the last second. Cold, it holds its shape on the hot chocolate instead of melting right away.
🍫 Grated shavings
I grated my bar right over the mugs. You can also chop it finely, that works too.
🥛 One notch up with cream
Replace part of the milk with light or heavy cream. I’ve tried it, and it’s really good: creamier, a notch above. Mix milk and cream however you like.
🌶️ A hint of spice
A pinch of cinnamon, nutmeg or even chili, and your hot chocolate takes on a whole new personality.
🥃 The grown-up version
For an adult version, add a little splash of dark rum to the grown-ups’ mugs, right before the whipped cream.
🍬 Mini marshmallows
I tried them on top of the whipped cream, and it was seriously indulgent. The kids will thank you.
📅 Make-ahead prep
For a party, double or triple the recipe, no problem, and keep it warm over low heat. Leftovers keep 3 to 5 days in the fridge. The cocoa settles as it cools: reheat gently, without boiling, and whisk it back together.
✅ What to serve with my homemade hot chocolate
Cookies, for dunking. My gingerbread cookies are made for it. And if you’re in a chocolate mood, my chocolate pudding from scratch and my dark chocolate mousse are waiting.
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Hot chocolate
- 2 ½ cups (625 ml) whole milk
- ¼ cup (60 ml) sugar
- 2 tbsp (30 ml) unsweetened cocoa powder
- 7 oz (200 g) milk chocolate bar, finely chopped
- 1 tsp (5 ml) pure vanilla extract
Topping
- Canned whipped cream, well chilled
- Grated milk chocolate
- Chocolate shavings
- Mini marshmallows (optional)
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Preparation
- In a medium saucepan, combine the milk, sugar and cocoa powder.
- Heat over medium heat, whisking now and then, until small bubbles appear around the edge and a little steam rises. Do not let it boil.
- Remove from the heat. Add the chocolate and vanilla, then whisk until the chocolate is melted and the mixture is smooth.
- Pour into 4 mugs. Top generously with whipped cream, then sprinkle with grated chocolate and chocolate shavings. Add mini marshmallows, if you like.
With real chocolate. Heat the milk with the sugar and a little cocoa until the first small bubbles appear, without boiling, then melt in a finely chopped milk chocolate bar with the vanilla. Whisk until smooth and top with a mountain of whipped cream.
For me, a milk chocolate bar. I wouldn’t use only 70% chocolate: even with the sugar in the recipe, it’s too bitter. You need sugar to balance the bitterness. For a deeper flavour, go half milk chocolate, half 60 to 70% dark.
Because boiled milk tastes scorched and forms a skin on top. Take the pan off the heat as soon as small bubbles appear around the edge and a little steam rises.
Yes. It keeps 3 to 5 days in the fridge. The cocoa settles as it cools, so reheat it gently without boiling and whisk it back together.
Cookies for dunking, like my gingerbread cookies.
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