Name: Creamy Homemade Hot Chocolate
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 4 ounces semisweet or bittersweet chocolate, finely chopped; 4 cups whole milk; 2 tablespoons unsweetened cocoa powder; 2 tablespoons sugar (adjust to taste); 1/4 teaspoon vanilla extract; Pinch of salt; Whipped cream or marshmallows for serving (optional)

There’s nothing quite like wrapping my hands around a warm mug of creamy homemade hot chocolate. This rich, velvety drink is made with real chopped chocolate and a few pantry staples to create an indulgent, cozy beverage that’s perfect for chilly nights, holiday celebrations, or whenever I need a comforting treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 ounces semisweet or bittersweet chocolate, finely chopped

4 cups whole milk

2 tablespoons unsweetened cocoa powder

2 tablespoons sugar (adjust to taste)

1/4 teaspoon vanilla extract

Pinch of salt

Whipped cream or marshmallows for serving (optional)

Directions

I start by combining the chopped chocolate, cocoa powder, sugar, and salt in a medium saucepan.

Then I pour in 1 cup of the milk and set the pan over medium heat.

I whisk continuously until the chocolate is melted and everything is smooth.

Slowly, I whisk in the remaining 3 cups of milk.

I let it heat through, whisking now and then, until it’s hot and steamy—but I make sure it doesn’t boil.

Off the heat, I stir in the vanilla extract.

Finally, I pour it into mugs and serve it hot, topped with whipped cream or marshmallows if I’m feeling extra cozy.

Servings and timing

Servings: 4

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Calories per serving: 210 kcal

Variations

I sometimes use dark chocolate for an extra intense flavor, or milk chocolate for a sweeter twist.

A pinch of cinnamon or a drop of peppermint extract gives it a festive touch.

For a dairy-free version, I substitute whole milk with almond, oat, or coconut milk.

When I want to turn this into a dessert, I add a dollop of flavored whipped cream—like cinnamon or mocha.

Storage/Reheating

If I have leftovers, I pour the hot chocolate into a sealed container and store it in the refrigerator for up to 3 days. To reheat, I warm it gently on the stove over low heat or in the microwave, stirring frequently to keep it smooth and creamy.

FAQs

How do I make this hot chocolate thicker?

I use a bit less milk or add a touch more chocolate to thicken it. Heating it a little longer also helps it reduce slightly and become creamier.

Can I double this recipe for a crowd?

Yes, I’ve doubled or even tripled this recipe for gatherings. I just make sure to whisk frequently and heat it slowly so nothing sticks or scorches.

Can I use chocolate chips instead of chopped chocolate?

Absolutely. I’ve used chocolate chips when I’m in a hurry—they melt just fine and still give great flavor.

What’s the best milk to use?

Whole milk gives the creamiest result, but I’ve also used 2% or non-dairy milk like oat or almond. They all work; it just depends on the texture I want.

Is this recipe sweet?

It’s moderately sweet, which I love. I always taste and adjust the sugar to my liking—especially depending on how sweet the chocolate is.

Conclusion

This creamy homemade hot chocolate has become one of my go-to comfort drinks. It’s simple, satisfying, and always a hit with everyone I serve it to. Whether it’s snowing outside or I just need a warm pick-me-up, this rich chocolatey mug never lets me down.

📖 Recipe: