This dreamy homemade hot cocoa recipe delivers pure comfort in just 10 minutes. Rich, velvety, and deeply satisfying, it’s the perfect antidote to chilly evenings or stressful days.
Skip the store-bought packets – this version offers the perfect balance of chocolate intensity and creamy sweetness, with only 250 calories per serving. The result? A luxurious mug of warmth that wraps you in cozy contentment.
Ingredients Section
- Cocoa Powder (1/3 cup): Use unsweetened variety for rich chocolate flavor
- Granulated Sugar (1/3 cup): Perfect sweetness balancer
- Boiling Water (1/3 cup): Helps dissolve cocoa powder smoothly
- Salt: Just a dash to enhance chocolate flavor
- Whole Milk (4 cups): Creates creamy, luxurious texture
- Vanilla Extract (3/4 tsp): Adds aromatic depth
Instructions Section
- Create Base: Mix cocoa, sugar, and dash of salt in saucepan over medium-low heat
- Begin Heating: Add boiling water and stir until mixture comes to a slow boil
- Simmer Phase: Reduce heat and continue stirring for 2 minutes to develop flavors
- Add Milk: Pour in 3½ cups milk, heat until very hot but avoid boiling
- Final Touch: Remove from heat, stir in vanilla extract
- Serve: Pour into 4 mugs, add extra milk splash if needed for drinking temperature
- Storage: Keep leftovers covered in refrigerator up to 4 days, reheat on low heat while stirring
Different Ways to Make It
Love this classic hot cocoa? Try these simple twists:
- Use dark cocoa powder for a richer taste
- Switch to non-dairy milk like almond or oat milk
- Add a pinch of cinnamon or nutmeg
- Mix in a tablespoon of peanut butter while hot
- Use brown sugar instead of white for a deeper flavor
Make It Extra Special
Hot cocoa is perfect for cozy moments! Try these fun toppings:
- Mini marshmallows
- Chocolate shavings
- Candy cane pieces
- Caramel drizzle
- Cinnamon stick stirrer
- Cookie crumbs For kids, create a hot cocoa bar with small bowls of toppings and let them decorate their own mugs!
Storage Tips
Made too much? No problem! Pour your leftover hot cocoa into a container and keep it in the fridge for up to 4 days. When you want more, warm it slowly on the stove and stir often.
The cocoa might settle at the bottom, so give it a good stir before drinking. Want to heat just one cup? Pop it in the microwave for 30 seconds at a time, stirring between each round until it’s just right.
Pro Tips
- Stir constantly while cooking to avoid lumps
- Use whole milk for the creamiest hot cocoa
- Heat until steamy but not boiling to keep the milk from scorching
- Add the vanilla after removing from heat to keep its full flavor
- Cool it down quickly with a splash of cold milk if serving to kids
Hot Cocoa
Equipment
- Saucepan
Ingredients
Hot Cocoa Ingredients
- 1/3 cup unsweetened cocoa powder
- 1/3 cup granulated sugar
- 1/3 cup boiling water
- 1 dash of salt
- 4 cups whole milk divided
- 3/4 teaspoon vanilla extract
Instructions
- Combine the cocoa and sugar in a saucepan over medium-low heat. Add a dash of salt and the boiling water.
- Bring to a slow boil, stirring continuously. Once boiling, turn down to a simmer and stir continually for 2 minutes.
- Stir in 3 ½ cups milk and heat until very hot, but not boiling.
- Remove from heat and add vanilla. Divide between 4 mugs.
- Add another splash of milk to the mugs of cocoa to cool it to drinking temperature, if desired. Top with whipped cream.
- Store leftovers covered in the refrigerator for up to 4 days. Rewarm on the stove over low heat, stirring frequently.
