Quick Answer
To make hot chocolate from scratch, whisk 2 tablespoons of unsweetened cocoa powder, 2 tablespoons of sugar and a pinch of salt with a splash of milk until smooth.
Whisk in 1 cup more milk and heat over medium low until steaming, about 3 to 5 minutes. Do not let it boil.
For a richer cup, stir in 1 ounce of chopped dark chocolate and a drop of vanilla at the end.
What Ingredients Do You Need?
For one large mug:
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 to 2 tablespoons granulated sugar, to taste
- A small pinch of salt
- 1 cup whole milk, plus 2 tablespoons for the paste
- 1 ounce dark or semisweet chocolate, finely chopped (optional but worth it)
- 1/4 teaspoon vanilla extract
Whole milk gives the creamiest body. You can swap in 2 percent milk, or replace a quarter of the milk with half and half for an extra thick cup.
How Do You Make Hot Chocolate, Step by Step?
1. Make a paste. Put the cocoa, sugar and salt in a small saucepan. Add 2 tablespoons of milk and whisk into a smooth, glossy paste. This stops lumps before they start.
2. Add the milk. Pour in the remaining cup of milk slowly while whisking.
3. Heat gently. Set the pan over medium low heat. Whisk often until small bubbles form at the edge and steam rises, about 3 to 5 minutes.
4. Melt in the chocolate. Take the pan off the heat and stir in the chopped chocolate until it disappears.
5. Finish. Stir in the vanilla, taste for sweetness and pour into a warm mug.
Why Does Cocoa Powder Clump in Milk?
Cocoa is full of fine, dry particles that repel liquid. If you dump it straight into a pot of milk, the outside of each clump gets wet and seals the dry powder inside.
Making a paste first with a small amount of liquid wets every particle. Sifting the cocoa with the sugar, as in the photo above, breaks up clumps even more.
Should You Use Cocoa Powder or Chocolate?
Each one does a different job:
- Cocoa powder gives a deep, clear chocolate flavor with almost no fat.
- Chopped chocolate adds cocoa butter, which makes the drink feel thick and silky.
- Both together give the best of each, which is why I use them in the same pot.
Natural cocoa tastes brighter and slightly fruity. Dutch process cocoa has been treated to lower its acidity, so it tastes smoother and looks darker. Either works here.
Why Should You Not Boil Hot Chocolate?
Boiling milk can scorch on the bottom of the pan and give the drink a burnt taste. It can also foam up and spill over in seconds.
A skin forms faster at high heat too, as milk proteins set on the surface. Keep the heat at medium low and whisk, and you will avoid all three problems.
How Sweet Should Homemade Hot Chocolate Be?
Start with 1 1/2 tablespoons of sugar and adjust. Homemade hot chocolate lets you control the sugar, which is a nice change from many packets and cafe drinks.
The CDC advises keeping added sugars under 10 percent of daily calories. For someone eating 2,000 calories a day, that is about 50 grams, or 12 teaspoons. One tablespoon of sugar is about 12 grams, so this mug lands at roughly 18 to 24 grams with the chocolate.
Maple syrup, honey or brown sugar can stand in for white sugar. Each adds its own flavor.
What Flavor Variations Can You Try?
- Mexican style: add 1/4 teaspoon cinnamon and a tiny pinch of cayenne.
- Peppermint: stir in a drop of peppermint extract and top with crushed candy cane.
- Mocha: add a shot of espresso or 1 teaspoon of instant coffee.
- Salted caramel: swirl in a spoonful of caramel sauce and a few flakes of sea salt.
- Orange: simmer a strip of orange peel in the milk, then remove it.
- White hot chocolate: skip the cocoa and melt 2 ounces of white chocolate into the milk.
Can You Make Hot Chocolate With Water or Plant Milk?
Yes. Water works, but the drink will be thin. If you use water, the chopped chocolate becomes more important for body.
Oat milk is the creamiest plant option and heats without separating. Almond milk is lighter and a little nutty. Soy milk has a good amount of protein and foams well. Choose unsweetened versions so you can control the sugar.
How Do You Make Hot Chocolate for a Crowd?
Multiply the recipe by the number of mugs and use a large pot. Keep the paste step: whisk the cocoa, sugar and salt with about 1/2 cup of milk first.
A slow cooker on the warm or low setting holds a big batch for a party. Stir every 20 minutes so the chocolate does not settle, and set out toppings like marshmallows, whipped cream and cinnamon sticks.
Can You Make a Dry Hot Chocolate Mix?
Yes. Whisk together 1 cup cocoa powder, 1 cup sugar, 1/2 teaspoon salt and 1 cup finely chopped chocolate or mini chips. Store it in an airtight jar.
Use about 1/3 cup of mix per cup of hot milk. It makes a nice homemade gift in a jar with a ribbon and a handwritten recipe card.
How Do You Store and Reheat Leftover Hot Chocolate?
USDA FSIS advises refrigerating leftovers within 2 hours. Let it cool, then refrigerate it in a covered jar for up to 2 to 3 days. The chocolate may settle, so shake or whisk before reheating.
Reheat gently on the stove or in the microwave in 30 second bursts, stirring between each.
Frequently Asked Questions
Can I use chocolate chips?
Yes. They melt a little slower because they contain stabilizers, so chop them first.
Why is my hot chocolate gritty?
The cocoa was not fully dissolved. Make the paste and whisk well.
Is cocoa powder the same as hot cocoa mix?
No. Hot cocoa mix already has sugar and milk powder. Use plain unsweetened cocoa.
How do I make it thicker?
Add more chopped chocolate or whisk in 1/2 teaspoon of cornstarch with the paste.
The Bottom Line
Great hot chocolate takes about five minutes: make a cocoa paste, whisk in milk, heat gently and finish with a little real chocolate and vanilla.
Keep the heat low, skip the boil and sweeten to taste, and you will never miss the packet.
