Homemade Hot Chocolate

This is not your average hot chocolate. This is a mug full of creamy deliciously thick hot chocolate, made with a generous amount of real chocolate, cocoa, milk, and cream. Better than any hot cocoa mix. Finished off with large dollops of whipped cream and chocolate shavings but we aren’t opposed to loading it up with marshmallows and chocolate syrup drizzles either. Nothing beats it when you are craving something sweet, rich, chocolatey and cosy especially on a chilly day!

What is The Difference Between Hot Cocoa and Hot Chocolate?

The difference between homemade hot cocoa and hot chocolate is what is in them. Hot cocoa is usually made only using cocoa powder whereas hot chocolate is made with real chocolate and sometimes also cocoa powder as in this recipe. To get the smoothest, richest, creamiest drinking chocolate, we’re using real chocolate for this recipe, and we’re using heavy cream so each sip is a little like drinking a bar of chocolate. What a treat! That makes hot chocolate richer and creamier than hot cocoa because of the additional fat found in cocoa butter, which is in real chocolate.

Creamy Homemade Hot Chocolate Recipe Ingredients

• CHOCOLATE: I use real dark chocolate that is at least 70%. It has higher percentage of cocoa solids less sugar and more fat and way more flavor. Feel free to do a blend of bittersweet chocolate and semi-sweet chocolate if you prefer a blend. I prefer to chop chocolate versus using chocolate chips as chocolate usually melts better than chocolate chips as chocolate chips usually have extra additives in them which at times could create a grainy texture (they don’t melt as well or as smoothly). If you prefer to use chocolate chips you will need just under 2 cups for 8 oz of chopped chocolate. If you use milk chocolate or white chocolate, I recommend reducing or omitting the sugar as those chocolates have more sugar than dark chocolate. Taste to see if it needs more sweetness as you can always add more. The key thing to remember: Use real, high quality chocolate. High quality chocolate has a high percentage of cocoa and uses smooth, nicely melting cocoa butter for even melting and silky texture.
• COCOA POWDER: Feel free to use any unsweetened cocoa powder you like the taste of. Many choose to use Dutch processed cocoa powder which has a more mellow smooth taste and enhances the flavors of the hot chocolate compared to regular cocoa powder. Regular cocoa powder tends to naturally taste slightly tart and acidic taste. Dutch processed cocoa powder is alkalized thus the smoother less acidic flavour - in case you were wondering about the difference and why it’s often recommended
• POWDERED SUGAR: This is not only added to sweeten the hot chocolate but it also dissolves well and contains cornstarch adding to the texture of the hot chocolate. If you prefer to have it unsweetened just omit or if you prefer to use any other sweetener like granulated sugar or liquid sweetener like, condensed milk or maple syrup you can. Add more or less sugar to taste
• WHOLE MILK: It is the base of the hot chocolate. Use Whole milk for best flavour and for richness but really you can substitute it with any milk or mylk like almond milk, coconut milk, oat milk or soy milk of choice for a dairy free or vegan version
• HEAVY CREAM: Heavy cream or heavy whipping cream makes this hot chocolate extra rich and creamy in flavor and texture. You can substitute half and half for a thinner hot chocolate or for a dairy free version use an alternate creamer or coconut cream.
• SPICES & FLAVORINGS: I used some espresso powder, just a touch to enhance the chocolate flavors. I also added some vanilla extract - pure for best flavor which really works well with chocolate and makes any warm drink better. I also love to add a pinch of salt or top it with some flaky sea salt. I also love the addition of a little pinch of cinnamon which warms up the flavors of the hot chocolate and makes it more special.
  
  

More Hot Chocolate Flavoring Options

• More Spice options: cayenne, chilies, nutmeg, cardamom, Lavender, bay leaf, star anise, or chai spice blend.
• More Flavoring options: peppermint extract, orange extract or for a boozy version you can add one spiced rum, kahlua, or even some Irish cream. All of these are totally optional. I chose the three in this recipe because they do not overpower the hot chocolate or take over but enhance the cocoa flavors. Use as little or as much as you prefer of any of them.
  
  

Homemade Hot Chocolate Toppings

You can add any of the following toppings to this homemade hot chocolate:

• Marshmallows
• Whipped cream
• Chocolate syrup, or hot fudge sauce
• Salted caramel syrup
• Crushed peppermint candy
• Shaved chocolate
  
  

Make Ahead, Storage & Reheating:

• MAKEAHEAD & STORAGE: Hot chocolate is best enjoyed fresh the day it’s made but if you really wanted to make a batch ahead of time you could make it then allow it to cool, cover and refrigerate for up 3-4 days. I like to store it in mason jars but any airtight container will work.
• REHEATING: You can reheat/warm hot chocolate gently stove top, whisking to recombine ingredients or in the microwave, being careful not to boil to avoid scorching the milk/cream.