The short answer: The best hot chocolate recipe uses both cocoa powder and real chocolate. For one mug, whisk 1 tablespoon of unsweetened cocoa and 1 to 2 tablespoons of sugar into a splash of milk, add the rest of 1 cup of milk and 1 ounce of chopped chocolate, and heat over medium-low until steaming. Stir in a drop of vanilla and a pinch of salt. It takes about 5 minutes.
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Below are amounts for 1, 4 and 12 servings, a slow cooker version, a gift-jar mix and flavor ideas.
I love the cozy details of fall and winter, and a pot of real hot chocolate during a holiday movie or a card game is one of my favorites.
Hot chocolate ingredients by batch size
| Ingredient | 1 mug | 4 mugs | Slow cooker (about 12) |
|---|---|---|---|
| Milk | 1 cup | 4 cups | 8 cups |
| Heavy cream or half-and-half | Optional splash | ¼ cup | 1 cup |
| Unsweetened cocoa powder | 1 tablespoon | ¼ cup | ½ cup |
| Sugar | 1 to 2 tablespoons | ¼ to ⅓ cup | ¾ cup |
| Chopped chocolate or chips | 1 ounce | 4 ounces | 8 ounces |
| Vanilla extract | A drop | ½ teaspoon | 2 teaspoons |
| Salt | A pinch | ⅛ teaspoon | ¼ teaspoon |
Semisweet or bittersweet chocolate keeps it from tasting too sweet. Milk chocolate makes a mild, kid-friendly cup, so cut the sugar a little.
How to make hot chocolate on the stove
- Make a paste. In a saucepan, whisk the cocoa and sugar with 2 or 3 tablespoons of the milk until smooth. This stops cocoa lumps.
- Add the milk. Whisk in the rest of the milk and the cream.
- Heat gently. Warm over medium-low, whisking often, until it steams and small bubbles form at the edge. Don't let it boil.
- Melt the chocolate. Add the chopped chocolate and whisk until it's completely smooth, about 1 minute.
- Finish. Take it off the heat, stir in the vanilla and salt, taste and add sugar if needed.
- Serve. Pour into warm mugs and top it however you like.
For a frothy top, whisk hard for 30 seconds right before pouring.
Slow cooker hot chocolate for a crowd
- Whisk the cocoa, sugar and salt with 1 cup of the milk in a 6-quart slow cooker until smooth.
- Whisk in the rest of the milk, the cream and the chopped chocolate.
- Cover and cook on low for about 2 hours, whisking every 30 minutes, until hot and smooth.
- Stir in the vanilla and switch to the warm setting for serving.
- Set out a ladle, mugs and toppings, and give it a whisk now and then.
Keep it hot on the warm setting while people serve themselves. The USDA's leftovers guidance says to refrigerate perishable food within 2 hours and use leftovers within 3 to 4 days, so chill what's left once the party winds down. Throwing a bigger party? Our hot cocoa bar ideas cover the setup and 40 toppings.
Hot chocolate flavor ideas
| Flavor | What to add to 4 mugs |
|---|---|
| Peppermint | ½ teaspoon peppermint extract; crushed candy cane on top |
| Mexican-style | 1 teaspoon cinnamon and a pinch of cayenne |
| Salted caramel | 3 tablespoons caramel sauce and flaky salt on top |
| White hot chocolate | 6 ounces white chocolate, no cocoa, less sugar |
| Mocha | 1 to 2 teaspoons instant espresso |
| Peanut butter | 3 tablespoons creamy peanut butter, whisked in with the chocolate |
| Orange | Strips of orange zest warmed in the milk, then removed |
Classic toppings are whipped cream, marshmallows, chocolate shavings, cinnamon and a candy cane stirrer. Crushed peppermint bark works well too. Our homemade whipped cream takes about 5 minutes.
Make a hot chocolate mix for gifts
Whisk together 2 cups of nonfat powdered milk, 1 cup of powdered sugar, ¾ cup of unsweetened cocoa, 1 cup of very finely chopped chocolate or mini chips and ½ teaspoon of salt. It makes about 4½ cups, enough for about 13 servings. Spoon it into jars and tie on a tag that says to stir ⅓ cup of mix into 1 cup of hot milk.
List the ingredients on the tag too. The FDA's food allergy guide names milk and soy among the major food allergens, and both often show up in chocolate. Find more ideas in homemade Christmas gifts.
Dairy-free and lighter swaps
- Dairy-free: oat milk is the creamiest; use a dairy-free dark chocolate and check the label.
- Less sugar: use bittersweet chocolate and cut the sugar to 2 tablespoons for 4 mugs.
- Lighter: use low-fat milk and skip the cream; the chocolate still gives it body.
Store and reheat leftover hot chocolate
Cool it, pour it into a covered jar and refrigerate. Reheat it on the stove over low heat, whisking, or in the microwave in 30-second bursts. Shake or whisk it first, since the chocolate settles.
Plan your cozy nights
A pot of hot chocolate is cheap when the milk and chocolate are already on your list.
- Meal Planner & Grocery List, $3.99. Plan the week's meals and treats on one page and shop from an aisle-sorted list.
- Christmas Budget & Gift Planner, $4.99. Track what jars of mix and other homemade gifts cost per person.
- Holiday Season Bundle, $15.99 (regularly $25.94 for the six items bought separately). Both planners plus a cleaning schedule and savings trackers.
Browse the Holiday shop or all our Printables.
Want a cozy drink without chocolate? Try a London Fog, an Earl Grey tea latte with vanilla and steamed milk.
Frequently asked questions
How do you make hot chocolate from scratch? You make hot chocolate from scratch by whisking 1 tablespoon of cocoa powder and 1 to 2 tablespoons of sugar into a splash of milk until smooth. Add the rest of 1 cup of milk and 1 ounce of chopped chocolate, heat until steaming and finish with vanilla and a pinch of salt.
What is the difference between hot chocolate and hot cocoa? Hot cocoa is made from cocoa powder, sugar and milk, so it's lighter. Hot chocolate is made from melted chocolate, so it's richer and thicker. This recipe uses both for a deep flavor without being heavy.
Should I make hot chocolate with milk or water? Make hot chocolate with milk for a creamy drink. Water works with a rich dry mix, but it tastes thinner. Swap in ¼ cup of cream or half-and-half per 4 cups for an extra-rich mug.
How do you keep hot chocolate from getting a skin? You keep hot chocolate from getting a skin by heating it over medium-low, whisking often and never letting it boil. A skin forms when milk proteins dry on the surface, so whisking and serving it right away prevents it.
How do you make hot chocolate in a slow cooker? You make hot chocolate in a slow cooker by whisking 8 cups of milk, 1 cup of cream, ½ cup of cocoa, ¾ cup of sugar and 8 ounces of chopped chocolate in the cooker. Cook on low for about 2 hours, whisking every 30 minutes, then switch to warm and add vanilla.
How many people does a slow cooker of hot chocolate serve? A 6-quart slow cooker batch of about 9 cups serves 9 to 12 people in 6- to 8-ounce mugs. Plan about 2 cups per guest for a two- to three-hour party.
How long can hot chocolate sit out? Keep hot chocolate on the slow cooker's warm setting while you serve it. Refrigerate leftovers within 2 hours, as the USDA advises for perishable food. Reheat it gently and use it within 3 to 4 days.
Can I make dairy-free hot chocolate? Yes, use oat, soy or almond milk and a dairy-free dark chocolate. Oat milk is the creamiest swap. Check chocolate labels, since many contain milk.
How do you make a hot chocolate mix to give as a gift? Mix 2 cups of powdered milk, 1 cup of powdered sugar, ¾ cup of cocoa, 1 cup of finely chopped chocolate and ½ teaspoon of salt. Seal it in jars with a tag that says to stir ⅓ cup into 1 cup of hot milk.
How do I fit hot chocolate into a holiday plan? Add milk, cocoa and chocolate to the week's grocery list on the Meal Planner & Grocery List from HomeBase Paper Co. ($3.99), so movie night or caroling night doesn't mean an extra store run.
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Sources
- USDA FSIS: Leftovers and food safety fsis.usda.gov
- FDA: Food allergies, what you need to know fda.gov