Homemade Hot Chocolate

frontal view of two glass mugs of hot chocolate

5 from 1 vote

Rich, creamy, and made with real chocolate, this homemade hot chocolate is the ultimate cozy holiday treat! Perfect for festive gatherings or quiet nights by the fire. ☕🎄

Prep Time5

Cook Time5

Total Time10

Course: Drinks

Cuisine: American, Traditional

Difficulty: Easy

Servings: servings

Calories: 246kcal

Author: Nora from Savory Nothings

Ingredients

2 tablespoons granulated sugar or more to taste
¼ cup unsweetened cocoa powder
1 pinch salt
4 cups whole milk
½ teaspoon vanilla extract
½ cup semi-sweet chocolate chips
¼ cup milk chocolate chips
optional toppings chocolate shavings whipped cream, marshmallows, sprinkles...

Instructions

Prep cocoa powder: Whisk together 2 tablespoons granulated sugar, ¼ cup unsweetened cocoa powder and 1 pinch salt in a medium saucepan. Gradually add ½ cup cold milk, whisking constantly, until cocoa powder is fully dissolved in milk.
Cook cocoa: Add remaining 3½ cups milk and ½ teaspoon vanilla extract. Bring to a simmer over medium-high heat, whisking constantly. Simmer for 1-2 minutes, then take off the heat.
Add chocolate: Stir in ½ cup semi-sweet chocolate chips and ¼ cup milk chocolate chips until melted. If not melting completely, gently warm over low heat until melted, do not boil once chocolate has been added, or it may seize up!
Serve: Serve at desired temperature with desired toppings.

Notes

Ingredient notes

Sugar: Adjust sweetness to taste; swap with brown sugar for richer flavor.
Milk: Use whole milk for creaminess, or try oat/almond milk for dairy-free.
Cocoa powder: Choose high-quality for the best flavor; Dutch-processed adds richness.
Chocolate chips: Mix semi-sweet and milk chocolate for balance, or try dark chocolate for less sweetness.
Vanilla: Adds warmth; swap with peppermint or almond extract for variety.

Recipe tips

Simmer, don’t boil: Heat gently to avoid scorching milk or seizing chocolate.
Melt gently: Stir in chocolate chips off heat; warm on low if needed, but don’t boil.

Storage and make-ahead

Refrigerate leftovers: Cool, store in an airtight container, and keep for up to 2 days. Reheat on the stove over low heat, stirring occasionally.
Make ahead: Prepare and refrigerate; reheat gently to 165°F when ready to serve.
Crockpot tip: Keep warm in a crockpot on “low” or “warm” for parties, stirring occasionally. For a hands-off option, make directly in the crockpot by combining all ingredients and cooking on low for 2-3 hours.

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