This easy hot chocolate recipe turns 5 simple ingredients into a creamy, homemade hot chocolate in just 20 minutes.
This recipe uses cocoa powder, so you don't have to chop or melt chocolate.
Recipe Highlights
- Servings: Makes 2 mugs
- Time Commitment: 5 minutes of prep and 10 minutes on the stove.
- Effort Required: Easy. Just whisk, simmer and serve.
- Special Equipment: Small saucepan and a whisk.
- Dietary Notes: Vegetarian
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Ingredients and Substitutions
This recipe has all of the flavours of a classic hot chocolate, with both salt and vanilla to enhance the chocolaty flavour of cocoa powder.
- Dutch-processed Cocoa Powder: I used Camino's Dutch-processed cocoa powder, which has a smooth chocolate flavour. Fry's Premium Cocoa is also Dutch-processed, and you can also find Dutch cocoa powder from Valrhona and King Arthur.
- Light Brown Sugar: Any sugar will work in this recipe, but light brown sugar adds sweetness and a hint of caramel. If you want to substitute with a sugar-free sweetener, like monk fruit, you may need to use less, as these products can be powerfully sweet.
- Salt: A small pinch of salt brings out the flavour of the cocoa, so don't skip it.
- Whole Milk: While I usually drink 2% milk, I do prefer the creaminess of whole milk or homogenized milk (3.25% milk fat) in this recipe. Feel free to use any milk or milk alternative that you like; just know that the texture may be a bit thinner.
- Vanilla Extract: adds a warm flavour that is delicious with cocoa. I recommend using vanilla extract, not vanilla essence (which is better used in birthday cake batter).
This recipe has not been tested with all possible substitutions or variations. Making changes may alter the taste, texture, or overall outcome. If you try a different ingredient, please share in the comments!
See the recipe card for the complete ingredient list and recipe instructions.
Variations
- Make it dairy-free: Use almond or oat milk instead of whole cow's milk.
- Make it extra-creamy: Use half-and-half, which is a blend of milk and cream that's thicker than regular milk (10% milk fat).
- Make chocolate almond hot chocolate: Swap vanilla extract for almond extract, but use half as much.
- Make it spiced: Add warm spices to turn this classic hot chocolate into a spiced hot chocolate that really warms you up on chilly days.
Why I Make This Recipe
I love making this homemade hot chocolate because it's quick to make and deeply comforting. This version uses ingredients I already have in my pantry, so I can easily make it on a whim.
Technically, this is a hot cocoa recipe, since it's made with cocoa powder rather than melted chocolate. Most people around here call it hot chocolate, though, possibly because we grew up with the instant Carnation packets. So that's the name I'm going with.
The texture is lighter than hot chocolate made with melted chocolate, but it's still creamy and rich thanks to good-quality cocoa powder and whole milk.
How to Make Hot Chocolate
The key to a smooth cup of hot chocolate is starting with cold milk.
Cocoa powder can clump when it meets hot liquid, so whisk it with a small splash of cold milk first to keep it smooth. That one extra step gives you a silky drink with no gritty bits at the bottom of your mug.
After that, add the rest of the milk and warm it over medium heat. Keep it at a gentle simmer rather than a hard boil, and stir often so the milk doesn't scorch at the bottom of the pan.
Tips for Success
- Dissolve the cocoa in cold milk first for the smoothest texture.
- Keep the heat at medium and stir often, so the milk doesn't scorch on the bottom of the pan.
- Taste before serving. Stir in more sugar if you'd like it sweeter.
- Keep stirring as it cools to prevent a skin from forming on the milk. If a skin forms, whisk it back in or skim it off.
Topping Ideas
- Mini marshmallows
- Whipped Cream
- A dusting of cocoa powder
- A dusting of cinnamon
Common Questions
Hot cocoa is made with cocoa powder, while hot chocolate is traditionally made with melted chocolate. However, where I live in Canada, most people call this cocoa powder version "hot chocolate".
Yes, but natural cocoa is more acidic, so the flavour will be a little sharper and a little less smooth. Taste and adjust the sugar, if needed.
Yes, but use a larger saucepan, so you have more room to whisk.
More Cozy Drinks You'll Love
Recipe Card
Hot Chocolate
Ingredients
- ¼ cup Dutch-processed cocoa powder
- 3 tablespoons light brown sugar
- 1 pinch salt
- 3 cups whole milk, or your preferred milk, cold
- ½ teaspoon vanilla extract
Equipment
- Small Saucepan
Instructions
- Place a small saucepan on the counter. Add cocoa powder, sugar and salt. Whisk to combine and break up any large clumps.
- Measure 2 tablespoons of cold milk (from the 3 cups) and whisk until the cocoa powder is dissolved.
- Add the remaining milk to the pot. Place the saucepan over medium heat and whisk to combine the milk with the cocoa.
- Add the vanilla, whisk, and simmer gently over medium heat. Whisk often, while the hot chocolate warms up. This should take 10-15 minutes.
- Garnish cups of hot chocolate as desired, with marshmallows or whipped cream, and refrigerate unused portions promptly.
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Notes
- Dutch-processed Cocoa Powder has a nice chocolatey flavour and no bitterness.
- Substitute light brown sugar for white sugar. If you want to use a sugar substitute, like monk fruit, you may need less, as it tends to be very sweet.
- Whole Milk refers to 3.25% cow's milk, but you can use your favourite milk or milk alternative.
Please read the full blog post for all of my tips, variations, and recommendations for this recipe.
Nutrition
Nutritional information is an estimate provided as a courtesy and will vary based on the specific ingredients used. For exact values, use your preferred nutritional calculator with the products you're using.
Private Notes
Have you made this recipe?
Let us know how it turned out in the comments!About Shareba
Shareba Abdul is a recipe developer and food photographer with a Culinary Arts certificate from George Brown College and 15+ years of experience creating and testing recipes for home cooks. She is also a member of the International Association for Culinary Professionals and tests every recipe on this website in her own kitchen. Learn more →
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