I’m sharing How To Make Homemade Hot Chocolate using cocoa powder and chocolate chips, ready in minutes.

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I’ve always been a little obsessed with getting hot chocolate exactly right. This creamy homemade hot chocolate uses both cocoa powder and semisweet chocolate chips to layer flavor so it feels more grown up than the packet stuff.

It comes together fast, and honestly, sometimes i make it just because i want to see how melty the chips get. If you’ve ever typed How To Make Hot Chocolate On The Stove into Google or felt like it’s impossible to Make Hot Chocolate that tastes like a cafe, this one might surprise you.

Give it a whirl, and don’t be afraid to tweak it.

Ingredients

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Whole milk: Gives a rich, creamy base with protein and fat, makes hot chocolate smooth
Unsweetened cocoa powder: Adds deep chocolate flavor, some antioxidants and fiber, slightly bitter
Granulated sugar: Sweetens everything, pure carbohydrate, boosts calories quickly so use more or less
Semisweet or bittersweet chocolate: Melts into silkiness, brings cocoa butter and stronger chocolate notes, adds sweetness
Sea salt: Tiny pinch wakes flavors, balances sweetness, provides trace minerals if unrefined
Vanilla extract: Adds warm aroma and rounds harsh edges, a little goes a long way
Heavy cream optional: Adds velvet richness, more saturated fat and calories, perfect for indulgent cups
Optional toppings: Whipped cream and marshmallows add sweetness and fluffy texture, cinnamon adds warmth

Ingredient Quantities

2 cups whole milk

2 tablespoons unsweetened cocoa powder

2 tablespoons granulated sugar

1/4 cup semisweet chocolate chips or chopped bittersweet chocolate (about 2 oz)

1/8 teaspoon fine sea salt

1/2 teaspoon vanilla extract

1 tablespoon heavy cream optional for extra richness

Optional toppings: whipped cream, mini marshmallows, ground cinnamon or extra cocoa powder for dusting

How to Make this

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1. Measure 2 cups whole milk into a small saucepan and set over low to medium heat so it warms slowly, dont let it come to a boil.

2. In a small bowl stir together 2 tablespoons unsweetened cocoa powder, 2 tablespoons granulated sugar and 1/8 teaspoon fine sea salt so the dry ingredients are well mixed.

3. Add about 2 tablespoons of the warm milk to the cocoa mixture and whisk into a smooth paste, this keeps lumps from forming when you add it back to the pan.

4. Pour the cocoa paste into the warmed milk and whisk constantly until fully combined and smooth, heat until very hot and steamy with small bubbles at the edge but not boiling.

5. Add 1/4 cup semisweet chocolate chips (about 2 oz) and whisk until the chips are completely melted and the drink is glossy; if any bits remain, push through a fine mesh strainer or use an immersion blender for extra smoothness.

6. Stir in 1/2 teaspoon vanilla extract and, if you want extra richness, 1 tablespoon heavy cream; taste and adjust sugar if needed.

7. Warm your mugs briefly with hot water then pour the hot chocolate in, it helps keep the drink hotter longer.

8. Top with whipped cream, mini marshmallows, a sprinkle of ground cinnamon or a dusting of extra cocoa powder and enjoy.

Equipment Needed

1. Small saucepan (about 2 quart) for warming the milk slowly
2. Liquid measuring cup (2-cup) to measure the milk
3. Measuring spoons (tablespoon and 1/8 teaspoon) for cocoa, sugar and salt
4. Small bowl to mix the cocoa and sugar into a paste
5. Small whisk for smoothing the paste and whisking the milk
6. Silicone spatula or wooden spoon to scrape and stir the chocolate chips
7. Fine mesh strainer or immersion blender to push through any bits and make it silky smooth
8. Ladle or heatproof cup for pouring into mugs
9. Mugs plus a kitchen towel or oven mitt to warm and handle them

FAQ

Q: Can I use non dairy milk? A: Yes. Oat or soy give the creamiest results. Almond or coconut work too but it wont be as rich as whole milk.

Q: How do I make it extra rich and decadent? A: Use heavy cream instead of some milk (about 1/4 cup), or add an extra ounce of good chocolate. A pinch of instant espresso powder boosts chocolate flavor too.

Q: What chocolate should I use? A: Use semisweet or bittersweet chocolate with 50 to 70% cocoa for best balance. Chocolate chips are okay but chopped bar chocolate melts more smoothly.

Q: Why is my hot chocolate grainy? A: Usually from undissolved cocoa. Make a smooth paste with a little warm milk first and whisk well. Also avoid boiling the milk.

Q: Can I make this ahead and reheat? A: Yes. Keep it in the fridge up to 48 hours. Reheat gently on low heat, whisking so the chocolate reincorporates.

Q: Is there a microwave method? A: Yep. Mix cocoa and sugar with a little milk, microwave 30 to 45 seconds, whisk, add chocolate and microwave in 20 to 30 second bursts until melted, stirring between each.

Homemade Hot Chocolate Recipe Substitutions and Variations

Whole milk: use 2 cups oat milk or almond milk for a dairy free version, or 2% milk if you want it lighter; for extra creaminess try 1 cup whole milk plus 1 cup half and half, but it’ll be richer.
Semisweet/bittersweet chocolate (2 oz): swap for 2 extra tablespoons unsweetened cocoa powder plus 1 tablespoon butter or coconut oil and a touch more sugar to taste, or use 2 oz milk chocolate if you like it sweeter.
Granulated sugar (2 tbsp): replace with 2 tablespoons maple syrup or about 1 1/2 tablespoons honey; remember these are liquids so stir well and taste as you go.
Heavy cream (1 tbsp, optional): use 1 tablespoon half and half, or 1 tablespoon evaporated milk, or 1 tablespoon full fat coconut milk for a dairy free boost of richness.

Pro Tips

1) Make a smooth paste first, dont skip sifting the cocoa if you can. Use just a spoonful of warm milk to mix the powder into a lump free paste before it hits the pot, that one step saves you from choking on weird grainy bits later.

2) Low, slow heat is everything. Heat gently in a heavy bottom pan so nothing scorches, and take the pot off the heat to stir in the chopped chocolate if it looks like it might overcook. If the chocolate seizes, stir in a tablespoon of warm cream or milk slowly and it’ll usually come back.

3) For velvety body and shine add just a splash of cream or a small knob of butter at the end, and whisk hard or use an immersion blender for a microfoam top. It makes a cheap hot cocoa feel like something from a cafe.

4) Flavor boosts and fixes: a tiny pinch of salt brings out the chocolate, a drop of espresso or instant coffee deepens the flavor without making it taste like coffee, and straining through a fine mesh removes any leftover bits so the sip is smooth.

Homemade Hot Chocolate Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m sharing How To Make Homemade Hot Chocolate using cocoa powder and chocolate chips, ready in minutes.

Servings

servings

Calories

377

kcal

Equipment: 1. Small saucepan (about 2 quart) for warming the milk slowly
2. Liquid measuring cup (2-cup) to measure the milk
3. Measuring spoons (tablespoon and 1/8 teaspoon) for cocoa, sugar and salt
4. Small bowl to mix the cocoa and sugar into a paste
5. Small whisk for smoothing the paste and whisking the milk
6. Silicone spatula or wooden spoon to scrape and stir the chocolate chips
7. Fine mesh strainer or immersion blender to push through any bits and make it silky smooth
8. Ladle or heatproof cup for pouring into mugs
9. Mugs plus a kitchen towel or oven mitt to warm and handle them

Ingredients

2 cups whole milk
2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
1/4 cup semisweet chocolate chips or chopped bittersweet chocolate (about 2 oz)
1/8 teaspoon fine sea salt
1/2 teaspoon vanilla extract
1 tablespoon heavy cream optional for extra richness
Optional toppings: whipped cream, mini marshmallows, ground cinnamon or extra cocoa powder for dusting

Directions

Measure 2 cups whole milk into a small saucepan and set over low to medium heat so it warms slowly, dont let it come to a boil.
In a small bowl stir together 2 tablespoons unsweetened cocoa powder, 2 tablespoons granulated sugar and 1/8 teaspoon fine sea salt so the dry ingredients are well mixed.
Add about 2 tablespoons of the warm milk to the cocoa mixture and whisk into a smooth paste, this keeps lumps from forming when you add it back to the pan.
Pour the cocoa paste into the warmed milk and whisk constantly until fully combined and smooth, heat until very hot and steamy with small bubbles at the edge but not boiling.
Add 1/4 cup semisweet chocolate chips (about 2 oz) and whisk until the chips are completely melted and the drink is glossy; if any bits remain, push through a fine mesh strainer or use an immersion blender for extra smoothness.
Stir in 1/2 teaspoon vanilla extract and, if you want extra richness, 1 tablespoon heavy cream; taste and adjust sugar if needed.
Warm your mugs briefly with hot water then pour the hot chocolate in, it helps keep the drink hotter longer.
Top with whipped cream, mini marshmallows, a sprinkle of ground cinnamon or a dusting of extra cocoa powder and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.