Homemade Hot Chocolate
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Homemade Hot Chocolate
This homemade hot chocolate is rich, creamy, and ready in about 10 minutes. The secret is real chopped chocolate melted into warm milk, not just cocoa powder, which gives it a smooth body that powder mixes never reach. A pinch of salt and a splash of vanilla round out the flavor. This recipe makes two generous mugs and scales up easily for a crowd.
Ingredients
- 2 cups whole milk
- 1/4 cup heavy cream
- 3 ounces semisweet chocolate, finely chopped
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon granulated sugar, plus more to taste
- 1 pinch salt
- 1/2 teaspoon vanilla extract
- Mini marshmallows or whipped cream, for serving
Directions
- In a small saucepan over medium heat, warm the milk and cream until steaming but not boiling, about 3 minutes.
- Whisk in the cocoa powder, sugar, and salt until fully dissolved.
- Lower the heat. Add the chopped chocolate and whisk constantly until melted and smooth, about 2 minutes.
- Remove from the heat and stir in the vanilla. Taste and add more sugar if you like it sweeter.
- Pour into two mugs and top with marshmallows or whipped cream. Serve hot.
Tips and variations
- Use a good semisweet or bittersweet bar and chop it fine so it melts evenly. Chocolate chips have stabilizers that can leave a grainy texture.
- Whole milk gives the richest body. For an even creamier cup, use half milk and half cream.
- A small pinch of cinnamon or cayenne adds warmth without changing the chocolate flavor.
- Keep the heat gentle once the chocolate goes in. Boiling can make the milk scorch and the cocoa turn bitter.
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Common questions
- Can I make hot chocolate with cocoa powder only
- You can, but real chopped chocolate gives a smoother, richer cup. If you only have cocoa, bump it to 3 tablespoons and add an extra tablespoon of sugar.
- How do I make it dairy free
- Swap the milk and cream for oat or almond milk. Choose a dairy-free chocolate bar and the result is still creamy and rich.
- Can I make a big batch ahead
- Yes. Make it on the stove, then keep it warm in a slow cooker on low, whisking now and then so it does not form a skin.
- Why is my hot chocolate grainy
- Either the chocolate was not chopped fine enough or the milk got too hot. Keep the heat gentle and whisk constantly until smooth.
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