We Tried the Hot Chocolate That Broke the Internet—and It’s the Best Our Test Kitchen Has Ever Tasted

Long before instant hot cocoa mixes filled our pantries, the only way to make hot chocolate was from scratch. Now, it's only when watching those iconic Christmas movie scenes that we're reminded how good hot cocoa can really be—mugs filled with thick, creamy cocoa that coats the spoon and practically demands a swirl of whipped cream to cut through all that rich chocolate.

Somewhere along the way, we traded in the seasonal magic for convenience. But now, one of our favorite comfort food creators is calling for a return to our hot chocolate roots—and trust us, her recipe is tasty enough to make you give up the packaged stuff for good.

We Tried Tini’s Hot Chocolate

If you’ve ever heard the name Tini (or Tineke Younger), you probably know her as the genius behind that mac and cheese recipe—the one that calls for two pounds of cheese and graced thousands of Thanksgiving tables this year. She’s the TikTok comfort food queen who turns familiar, simple dishes into showstoppers. From sugar cookies to mashed potatoes, she continues to blow us away with the basics.

So when her hot chocolate recipe racked up over 14 million views, we had to try it for ourselves. The verdict? It sent shockwaves through our Test Kitchen, which, as you might assume, is full of some pretty tough critics.

“It was the BEST hot chocolate I’ve ever had,” said our Test Kitchen expert Nicole McLaughlin. “I sort of thought all hot chocolate was about the same. I’m not even that into hot chocolate.” If Tini’s recipe can convert a hot cocoa skeptic, you know it’s something special—and “way better than anything that comes out of a little envelope,” McLaughlin promised.

How to Make Tini’s Hot Chocolate

The beauty of Tini’s hot chocolate is how simple it is. It’s not fussy or complicated, but it feels like something straight out of a Christmas movie. It only takes a few minutes more than the instant mix, but the payoff is next-level.

You start by gently heating 1 1/2 cups of whole milk and 1/2 cup of heavy cream on the stovetop—just enough to warm the mixture, not boil it. Then, stir in 3 tablespoons of cocoa powder and 3 tablespoons of sugar until dissolved.

Next, Tini gradually adds in 2 ounces of chopped chocolate (with at least 70% cocoa), stirring after each addition to ensure it melts and blends smoothly. Finally, a dash of vanilla extract and two more minutes of gentle heat to let the cocoa thicken into a velvety texture.

If you prefer a thinner consistency for your hot cocoa, you can skip the heavy cream and use two full cups of milk—but if you want the old-fashioned, decadent experience, the cream is a must.

And, Tini doesn’t stop there—naturally, she whips up a fresh peppermint whipped cream to go with it. She starts with heavy cream, whipping it until soft peaks form. Then she adds a little sifted powdered sugar, a splash of vanilla, and just a few drops of peppermint extract (believe us, the stuff is potent). The result is a fluffy, minty cloud that melts right into the hot chocolate, balancing out the rich chocolate with a welcome touch of freshness.

There’s no arguing homemade hot chocolate will beat out a boxed mix any day, but Tini’s recipe is on a whole other planet. It’s creamy, dreamy, and nostalgic in all the best ways. So, if you want a cup of hot cocoa worthy of impressing the professionals, Tini’s recipe is the one to try.

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