Homemade hot chocolate is a dreamy treat on a cold day. Skip the powdered stuff and make it with real chocolate, whole milk, and vanilla. Top with a dollop of whipped cream.
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Homemade hot chocolate is one of those things that spoil you forever. Once you make it at home, you just can’t go back to those hot cocoa powder packs.
Real homemade hot chocolate is thick, rich, and the true essence of what chocolate should be in a glass on a cold day.
Hot chocolate vs. hot cocoa
How is hot chocolate different from hot cocoa? Hot chocolate is basically like drinking a melted candy bar; The chopped chocolate contains cocoa butter, which makes it richer and smoother. Cocoa is powdered and contains no cocoa butter and therefore very little fat. It also contains dried milk, sugar and added flavors.
This is the real stuff, and once you’ve tried it, you might never want to drink hot cocoa again! The recipe here serves four. It might not look like much, but believe me, it’s very rich! And one cup is more than enough for a single person.
The best chocolate for homemade hot chocolate
If you plan to make good hot chocolate, It helps to start with quality chocolate. Scharffen Berger, Guittard, and Valrhona are good choices if you can find them where you are.
I suggest using bittersweet or semi-sweet chocolate. Bittersweet has added little sugar so you get a purer chocolate flavor. Semi-sweet also works and usually contains more sugar than bittersweet.
What about those cocoa percentages? The higher the percentage of cocoa (shown on the chocolate packaging), the more chocolate solids are in the product and the more intense the chocolate flavor.
Semi-sweet is usually 35-40% cacao, bittersweet up to (and sometimes more than) 75%. 100% cacao is unsweetened chocolate that’s fine for baking, but you probably don’t want to use it for hot chocolate. Milk chocolate already contains milk solids and has a very low cocoa content (about 20%).
What should I use – milk, soy or water?
Whole milk gives the hot chocolate the creaminess and sweetness, but you can use low-fat or non-fat milk if you prefer. For a thicker, richer hot chocolate, swap out 1/4 cup milk for heavy cream.
Soy milk or other plant-based milk is an alternative if you are lactose intolerant. Use unflavored or vanilla soy milk.
Believe it or not, you can use water instead of milk. Water allows the chocolate to show its true flavor and unique properties, but you lose the creamy feel and flavor.
Spice up your hot chocolate!
Experiment with spices and herbs to add unique flavors to your hot chocolate. Chocolate can be infused with many flavors. Here are a few ideas:
- A classic combination of peppermint and orange
- lavender, bay leaf or star anise
- Chinese five spices for a light kick
- Chai spice mix
- Add vanilla and chillies like the Aztecs did
- Or cinnamon, like today’s Mexicans
During the initial heating process, brew spices into the milk (or soy milk or water). After the milk is steaming, strain the spices and herbs and return the hot, flavored milk to the pan and add the chocolate as usual.
Spike hot chocolate
A small addition of alcohol is a fun way to warm the body on a cold night. About 1 to 1 1/2 ounces of alcohol is the right amount per cup of liquid used. Almost any favorite alcohol will work.
- Dark chocolate with a dark Guinness is a perfect combination. Cinnamon or peppermint schnapps with hot chocolate are classic companions.
- Kahlua and chocolate create a sort of mocha-like treat you won’t find at your local coffee shop.
- A popular way to drink hot chocolate in Canada, according to some of my northern relatives, is to add some whiskey and (real) maple syrup.
- I also like rum in my hot chocolate. rum is good
Hot chocolate with whipped cream
Regardless of how you make it, I think whipped cream makes hot chocolate (or anything really) better. Feel free to use an extract like vanilla or anise to flavor the whipped cream. Once dabbed onto your drink, a small sprinkling of nuts, cocoa powder, or ground spices is a great way to add flavor and spice up the presentation.
My best advice for making your perfectly flavored hot chocolate is to make it just how you like it. Feel free to experiment as I doubt friends and family will mind being exposed cup after cup of chocolate.
More warming winter drinks
- Hot mulled wine
- chai
- Irish coffee made from brown sugar
- Cider Hot Toddy
- Spiced mulled wine
Can you make hot chocolate for later?
Hot chocolate is best enjoyed fresh on the day it is made. If you want to do some of the prep ahead of time, you can finely chop the chocolate and store in an airtight container at room temperature.
What if you have leftover hot chocolate? I don’t know how that’s even possible, but let’s just say you do it. You can freeze it and mix it with a shot of espresso to make your own homemade frappuccino. Alternatively, you can add a little more milk and blend for an instant chocolate milkshake.
The best way to chop a piece of chocolate
Finely chopped chocolate melts faster and more evenly. To do this, use a serrated knife that bites into the chocolate and doesn’t slip. Use a knife to shear off small shards to melt them easily.
Buy quality chocolate for hot chocolate
Stores like Trader Joe’s and Whole Foods have many quality chocolates for your hot chocolate needs. But if you only have a regular grocery store nearby, head to the candy aisle and look for a bittersweet or semi-sweet chocolate with a high enough cocoa content.
You can use chocolate chips, but only as a last resort. Manufacturers add stabilizers to chocolate chips to hold their shape, making them not ideal chocolate for melting.
Desserts that go well with hot chocolate
- mexican wedding cookies
- Ginger Almond Biscotti
- Vanilla Puree Cake
- Classic coffee cake
- Mini chocolate and olive oil cakes without flour
From the editors of Simply Recipes
Hot chocolate
ingredients
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8th ounces darksemisweet or bittersweet chocolate (preferably 60% cocoa)
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4 cups whole milk (or a plant-based milk)
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1 tablespoon powdered sugar
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1 teaspoon vanilla extract
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1/8 teaspoon Salt
method
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chop chocolate:
Finely chop the chocolate into small pieces. The pieces must be able to dissolve easily in the liquid. Put aside.
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Warm milk:
Pour the milk into a small, heavy-bottomed saucepan over low heat and bring to a gentle simmer. Stir occasionally to keep the milk from sticking to the bottom of the pan.
If you like, add herbs or spices to the milk, bring to a simmer, then remove from heat and let steep for 10 minutes. Strain the liquid, then return to the pot and bring back to a simmer.
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Add chocolate:
Add the chocolate, vanilla, powdered sugar and salt and beat vigorously until the chocolate has melted.
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Melt chocolate:
Heat for a further 4 minutes, stirring constantly, until the chocolate has completely melted.
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Serve hot with whipped cream:
Divide between mugs and add a dash of liqueur, if desired. Top with a dollop of whipped cream.
| nutritional information (per serving) | |
|---|---|
| 469 | calories |
| 26g | Fat |
| 48g | carbohydrates |
| 10g | protein |
