Is there anything better than a cup of creamy and velvety homemade hot chocolate on a cold winter day or during the holidays? While you can always keep a box of store-bought hot chocolate mix on hand for emergencies, making it from scratch is easy, fast, and tastes so much better. Our hot cocoa is also easy to make in larger batches, so you can dole it out to a crowd or pour it into carafes to keep warm until needed.

This perfect homemade hot chocolate gets its rich chocolate goodness from two different sources: first, from the cocoa power, which adds a strong chocolatey flavor (and the little bit of sugar you add counteracts the slight bitterness of the powder), and second, from the chocolate chips, which make it extra creamy, velvety, and rich.

More Hot Chocolate Recipes: Non-Dairy Spiked Hot Chocolate, Gingerbread Hot Chocolate, Nutella Hot Chocolate, Peppermint Hot Chocolate, Hot Chocolate Spoons, Cookies & Cream Frozen Hot Chocolate

Can you use non-dairy milk for this hot chocolate?

Yes! While cow’s milk will give you the creamiest, you can also use whatever non-dairy milk you prefer (like almond milk, oat, coconut, or cashew) and then just choose a chocolate chip that’s also dairy-free (we love these,

Can I substitute powdered hot chocolate mix for the cocoa powder?

You can, but you’ll want to leave out the added sugar as well since the mix will contain sugar already to sweeten it.

Ingredients for Hot Chocolate:

Cocoa powder: You’ll want a classic unsweetened cocoa powder for this recipe. The powder will help create that familiar “hot chocolate at home” taste.

Chocolate chips: Adding in some chocolate chips will bring the richness of your hot chocolate to another level. Try milk chocolate, semi-sweet, and dark chocolate chips to see which is your favorite! You can use whatever size you have, but mini chips will melt faster than larger chips. You can also chop a chocolate bar into small pieces.

Whole milk: While you can use skim or 1% milks, the higher the fat content, the richer your hot chocolate will be, so go for a whole milk or 2% if possible.

Sugar: Just a little white sugar will help to balance the bitterness of the unsweetened cocoa powder, but you can try using brown sugar as well for a deeper caramel flavor to see which is your favorite!

Vanilla extract: A few dashes of vanilla extract add some light vanilla notes to the chocolate flavor in this drink.

How to make Hot Chocolate:

Warm your milk: In a saucepan, warm your milk over medium-low heat (don’t let it boil).

Add your cocoa: Using a whisk, add your cocoa powder and sugar to the pan and stir until combined and sugar is dissolved.

Dissolve your chocolate chips: Add your chocolate chips to the mixture and whisk until they have melted. Add vanilla extract.

Pour and enjoy! Pour your hot chocolate into your mugs and add your favorite toppings before enjoying.

Hot Chocolate Toppings:

• Crushed peppermint or whole peppermint sticks
• chocolate shavings
• whipped cream
• Mini marshmallows
• Mini chocolate chips
• white chocolate
• Maraschino cherries
• chocolate sprinkles
• chocolate syrup

Try topping yours with our Homemade Marshmallows, Peppermint Marshmallows, Fresh Mint Marshmallows, Espresso Marshmallows, or Caramel Sauce!

Hot Chocolate Tips and Tricks:

For richer hot chocolate… Use part half-and-half or even heavy cream for your milk base.

For less sweet hot chocolate… try semi-sweet chocolate chips and/or leave out the added sugar.

For flavored hot chocolate… add in your favorite flavored syrup like peppermint, or hazelnut.

For caffeinated hot chocolate… add a shot of espresso to make it more of a mocha.

For boozy hot chocolate… add a shot of bourbon, whiskey, peppermint schnapps, rum, or Baileys.

You can also bring out the flavors of your hot chocolate by adding a tiny pinch of salt to it!

How do I make my hot chocolate a Mexican hot chocolate?

To turn your hot chocolate into a Mexican hot chocolate, substitute your chocolate chips for bittersweet chocolate and add:

• 1 teaspoon ground cinnamon
• 1/4 teaspoon chili powder
• 1/8-1/4 teaspoon cayenne pepper (omit or use less if heat sensitive)

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