I've Made Cup After Cup of Hot Cocoa, and This Is By Far the Best

There is truly nothing better than a warm cup of silky-smooth and unbelievably decadent hot chocolate on a cold winter day. Well, maybe a cup of warm hot chocolate with a dollop of whipped cream (but that’s just me).

This recipe isn’t just easy — it’s absolutely soul-soothing. I use unsweetened chocolate here, instead of cocoa powder, to prevent any clumps; the chocolate melts perfectly in the hot milk. It also makes the hot chocolate more chocolaty, without the added sugar of sweetened chocolate. Finishing with a pinch of salt enhances the flavor of the drink without overpowering it.

This hot chocolate is the best I’ve ever had. It’s so good, it’ll keep you coming back for many more seasons to come. Top a steaming mug with whipped cream, marshmallows, or any of your favorite toppings for the best homemade winter treat.

Why You’ll Love It

• It comes together in a snap. The whole recipe comes together in 15 minutes. Even better, it can be easily doubled to make enough for a dinner party or crowd.

• It’s not too sweet. By adding unsweetened chocolate and only a 1/4 cup of sugar, you control the sweetness. The recipe leaves room for the sweetness of whipped cream and marshmallows, although you can always add more sugar to taste.

Key Ingredients in Hot Chocolate

• Unsweetened chocolate: Adds richness to the drink more so than cocoa powder (and ensures there’s no clumps!). It also lets you control the amount of sugar, resulting in a hot chocolate that isn’t overly sweet.

• Brown sugar: Brown sugar, rather than granulated sugar, enhances the chocolate flavor and adds sweet notes of caramel and molasses.

• Vanilla extract: Accentuates the chocolate flavor and balances the sweetness in the overall drink.

How to Make Hot Chocolate

1. Heat your milk, and whisk in ingredients. In a medium saucepan, heat milk until just simmering. Add chopped unsweetened chocolate, semi-sweet chocolate chips, light brown sugar, and salt, whisking until melted and the mixture comes to a simmer.

2. Finish hot chocolate. Reduce heat to low and simmer for a few more minutes. Off-heat, add vanilla extract. Pour into mugs and serve with your favorite toppings.

Helpful Swaps

• For a non-dairy hot chocolate, substitute the milk with unsweetened almond milk or oat milk.

• An equal amount of granulated sugar can be substituted for the light brown sugar, adding more as needed to taste.

Storage and Make-Ahead Tips

Refrigerate leftovers in an airtight container for up to 4 days. Reheat with a splash of milk when reheating.

Hot Chocolate Recipe

Ditch the boxed mix for this 5-ingredient favorite.

Prep time 5 minutes

Cook time 10 minutes

Makes Makes 5 cups

Serves 4 to 5

Ingredients

• 1 quart whole or 2% milk (4 cups)

• 4 ounces unsweetened chocolate, coarsely chopped (about 1 cup)

• 1/2 cup semi-sweet chocolate chips or coarsely chopped semi-sweet chocolate (about 3 1/2 ounces)

• 1/4 cup packed light brown sugar

• 1 pinch kosher salt

• 1/2 teaspoon vanilla extract

• Marshmallows and whipped cream, for serving (optional)

Instructions

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1. Heat 1 quart whole milk in a medium saucepan over medium heat just until simmering. Whisk in 4 ounces chopped unsweetened chocolate, 1/2 cup semi-sweet chocolate chips, 1/4 cup packed light brown sugar, and 1 pinch kosher salt until the chocolate is melted and the hot chocolate comes to a simmer (do not let it boil). Reduce the heat to low and simmer for 5 minutes.

2. Turn off the heat. Whisk in 1/2 teaspoon vanilla extract. Pour into mugs and serve with marshmallows and whipped cream if desired.

Recipe Notes

Substitutions: For a non-dairy hot chocolate, substitute the milk with unsweetened almond milk or oat milk.

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat with a splash of milk when reheating.

Further Reading

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