Homemade hot chocolate is the perfect comforting drink for winter. Made with chocolate, it’s rich, creamy, and sometimes topped with whipped cream or marshmallows.
One warm cup is enough to comfort you from the very first sip, making it the perfect drink for a cozy, relaxing moment.
Homemade hot chocolate
When we talk about homemade hot chocolate, many of us think back to the drink from our childhood, made with milk and sweetened cocoa, the kind of instant mix we grew up with. A thin, cocoa-flavored drink that was quick to prepare but not always the most flavorful.
It was the classic fast treat for Wednesday afternoons or early morning breakfasts before school. If, like me, you never really enjoyed that version, you will truly appreciate this old-fashioned hot chocolate, slowly and carefully prepared with chocolate, and meant to be savored sip by sip.
This warm drink, made with good quality chocolate rich in cocoa, is smooth, creamy, and truly indulgent. It can be customized with a variety of additions such as vanilla, cinnamon, whipped cream, or even a hint of chili for unique flavors.
What makes homemade hot chocolate so special is the ability to create a drink that suits your taste. You can adjust the proportions, experiment with different types of chocolate and spices, and craft the perfect cup every time.
Table of Contents
Tips for Making the Perfect Hot Chocolate
Choose the right chocolate: To make a rich, smooth, and creamy hot chocolate, it’s important to use good quality chocolate, usually less sweet and with a higher cocoa content. The higher the percentage, the more intense and full bodied the flavor will be. A 70% chocolate offers a great balance.
Add a little cocoa powder (optional): Adding a small amount of cocoa powder is optional, but it helps enhance the chocolate flavor and gives the drink a deeper, more appealing color.
Replace part of the milk with cream: You can replace part of the milk with heavy cream. The cream adds richness and creaminess to the hot chocolate. That said, the drink can still be very smooth and creamy when made with milk only, as long as the other tips are followed.
Control the cooking time: Cooking plays an important role in the texture of hot chocolate. You can control how thick it becomes by adjusting the cooking time. The longer the drink gently simmers, the thicker and creamier it will be.
Creamy hot chocolate
Add a little cornstarch (optional): Adding a small amount of cornstarch helps thicken the mixture and gives the hot chocolate an even creamier texture. It’s not essential, though, especially if the cooking time is well controlled.
Flavor with spices: Spices are a great way to add extra flavor to your hot chocolate. You can use cinnamon, vanilla, cardamom, four spice blend, or even tonka bean. Choose a single spice or combine several, depending on your taste.
This is a perfect way to make a festive, Christmas spiced hot chocolate to enjoy with family while opening gifts.
Ingredients for 2 mugs:
NB: Find the printable recipe card at the end of the article.
- 350 ml milk (11.8 fl oz) or 250 ml milk (8.5 fl oz) + 100 ml heavy cream (3.4 fl oz)
- 1 tablespoon unsweetened cocoa powder (7 g | 0.25 oz)
- 120 g dark chocolate 70% (4.2 oz) + 30 g extra added at the end (1 oz)
(dark or milk chocolate for a sweeter taste) - 1 tablespoon cornstarch (7 g | 0.25 oz)
- 1 pinch fleur de sel or fine sea salt
- 1 tablespoon granulated sugar (add at the end if you prefer a less intense chocolate flavor)
- 1 pinch ground cinnamon (optional, to taste)
- 1 teaspoon vanilla extract
For the whipped cream topping
- 100 g cold heavy cream (3.5 oz), at least 30% fat
- 1 level tablespoon powdered sugar
For finishing (optional)
- cocoa powder
- marshmallows
Preparation steps :
Prepare the whipped cream
Start by preparing the whipped cream, or use store bought whipped cream if preferred. You can, of course, enjoy the hot chocolate without it.
1. Whip the cold heavy cream with the powdered sugar until stiff peaks form.
2. Transfer to a piping bag and keep refrigerated until ready to use.
Prepare the hot chocolate
1. If using a chocolate bar, chop it into small pieces so it melts more easily.
2. Dissolve the cornstarch in a small amount of milk taken from the recipe.
3. In a saucepan, combine the milk and cocoa powder, then heat over medium low heat.
4. Whisk continuously to prevent lumps, then add the dissolved cornstarch while whisking. The mixture should gently simmer, not boil.
5. Once the mixture is smooth and begins to thicken slightly, add the chopped chocolate and stir well until fully melted.
6. Add the pinch of salt, cinnamon, and vanilla extract.
7. Continue whisking and let the hot chocolate thicken to your liking. It should be thick enough to coat the back of a spoon, yet still fluid. If it becomes too thick, add a little warm milk until you reach the desired consistency.
8. Remove from the heat, add the remaining 30 g (1.1 oz) chocolate, and stir until completely melted.
9. Pour into 2 mugs or cups and pipe whipped cream on top. Decorate with marshmallows. You can use one or the other, or both.
10. Finish with a light dusting of cocoa powder and enjoy immediately. Hot chocolate is best served hot, as it thickens as it cools. You can gently reheat it over very low heat, in a double boiler, or in the microwave, taking care not to scorch it.
How to store hot chocolate
You can make hot chocolate ahead and keep it in the refrigerator for 3 to 4 days, stored in a glass container and covered directly on the surface to prevent a skin from forming.
When ready to serve, reheat only the amount you need over very low heat or in the microwave. If the texture has thickened, simply thin it out with a little warm milk until smooth again.
Recipe suggestions you may enjoy
Creamy homemade hot chocolate
INGREDIENTS
- 350 ml milk or 250 ml milk (8.5 fl oz) + 100 ml heavy cream (3.4 fl oz)
- 1 tablespoon unsweetened cocoa powder 7 g | 0.25 oz
- 120 g dark chocolate 70% + 30 g extra added at the end (1 oz)
- dark or milk chocolate for a sweeter taste
- 1 tablespoon cornstarch 7 g | 0.25 oz
- 1 pinch fleur de sel or fine sea salt
- 1 tablespoon granulated sugar add at the end if you prefer a less intense chocolate flavor
- 1 pinch ground cinnamon optional, to taste
- 1 teaspoon vanilla extract
For the whipped cream topping
- 100 g cold heavy cream at least 30% fat
- 1 level tablespoon powdered sugar
For finishing (optional)
- cocoa powder
- marshmallows
PREPARATION
Prepare the whipped cream
- Start by preparing the whipped cream, or use store bought whipped cream if preferred. You can, of course, enjoy the hot chocolate without it.
- Whip the cold heavy cream with the powdered sugar until stiff peaks form.
- Transfer to a piping bag and keep refrigerated until ready to use.
Prepare the hot chocolate
- If using a chocolate bar, chop it into small pieces so it melts more easily.
- Dissolve the cornstarch in a small amount of milk taken from the recipe.
- In a saucepan, combine the milk and cocoa powder, then heat over medium low heat.
- Whisk continuously to prevent lumps, then add the dissolved cornstarch while whisking. The mixture should gently simmer, not boil.
- Once the mixture is smooth and begins to thicken slightly, add the chopped chocolate and stir well until fully melted.
- Add the pinch of salt, cinnamon, and vanilla extract.
- Continue whisking and let the hot chocolate thicken to your liking. It should be thick enough to coat the back of a spoon, yet still fluid. If it becomes too thick, add a little warm milk until you reach the desired consistency.
- Remove from the heat, add the remaining 30 g (1.1 oz) chocolate, and stir until completely melted.
- Pour into 2 mugs or cups and pipe whipped cream on top. Decorate with marshmallows. You can use one or the other, or both.
- Finish with a light dusting of cocoa powder and enjoy immediately. Hot chocolate is best served hot, as it thickens as it cools. You can gently reheat it over very low heat, in a double boiler, or in the microwave, taking care not to scorch it.
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