Name: Homemade Hot Chocolate
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Cuisine: American
Ingredients: 2 cups milk (whole, almond, oat, etc.); 2 tablespoons unsweetened cocoa powder; 2 tablespoons sugar (white or brown); 1/4 teaspoon vanilla extract; Pinch of salt; 1 ounce semi-sweet or dark chocolate (optional); Whipped cream or marshmallows (optional, for topping)

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Homemade Hot Chocolate is rich, creamy, and deeply satisfying. Made with real cocoa powder and milk, this cozy drink is perfect for cold days, relaxing evenings, or anytime I crave something sweet and comforting.

Why I Love This Recipe

I love how indulgent and smooth this hot chocolate tastes compared to the store-bought mixes. I control the sweetness and richness, and I can tweak it depending on whether I want something light or ultra-decadent. It only takes a few minutes, and it always feels like a treat. Homemade Hot Chocolate

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Milk (any type: whole, almond, oat, etc.)
Unsweetened cocoa powder
Sugar (white or brown)
Vanilla extract
Pinch of salt
Semi-sweet or dark chocolate (optional, for extra richness)
Whipped cream or marshmallows (optional toppings)

Directions

I add cocoa powder, sugar, and a pinch of salt to a small saucepan.
I pour in a splash of milk and whisk until it forms a smooth paste.
I slowly add the rest of the milk and whisk to combine.
I heat the mixture over medium heat, stirring constantly, until steaming but not boiling.
I stir in the vanilla extract (and chocolate, if using) until fully melted and smooth.
I pour it into a mug and top with whipped cream or marshmallows, if I’m feeling fancy.

Servings and timing

This recipe makes 2 servings and takes about 10 minutes to prepare.

Variations

I use dark chocolate or chocolate chips for a richer drink.
I add a pinch of cinnamon or cayenne for a spiced twist.
I swap the sugar with maple syrup or honey for natural sweetness.
For a peppermint version, I stir in a drop of peppermint extract or crush a candy cane on top.

Storage/Reheating

I store any leftover hot chocolate in the fridge for up to 2 days. When I want to reheat it, I warm it gently on the stove or in the microwave, stirring often to keep it smooth. I don’t let it boil to avoid scorching the milk. Homemade Hot Chocolate

FAQs

Can I use water instead of milk?

Yes, but I find milk gives it a much creamier and more satisfying texture.

What type of cocoa powder works best?

I prefer unsweetened natural cocoa powder, but Dutch-processed also works for a smoother flavor.

Can I make it vegan?

Absolutely. I use plant-based milk like almond, soy, or oat and skip the dairy-based toppings.

How do I make it extra thick?

I simmer it a little longer and sometimes add a bit of cornstarch slurry or melted chocolate to thicken it.

Is it okay to double the recipe?

Yes, I often double or triple the batch for a group. I just make sure to stir continuously so nothing sticks or burns.

Conclusion

Homemade Hot Chocolate is my cozy comfort in a cup. It’s easy, customizable, and always makes me feel warm and relaxed. Once I try it from scratch, there’s no going back to the instant mix.