Rich & Creamy Homemade Hot Chocolate

Two kinds of dark chocolate, a spoonful of Dutch cocoa, and a little vanilla turn whole milk and cream into a thick, silky mug of hot chocolate in under 10 minutes.

Ingredients for Homemade Hot Chocolate

You need eight ingredients, plus whatever toppings you like. Exact amounts are in the recipe card below.

• Bittersweet chocolate: Higher percentage of cocoa and less sweet than semisweet, with a bold chocolate flavor.
• Semisweet chocolate: A moderate percentage of cocoa. It’s sweeter than bittersweet but less sweet than milk chocolate. I use one 4 oz bar of each, chopped into small pieces so they melt quickly.
• Dutch-processed cocoa powder: Natural cocoa tastes slightly tart and acidic because cocoa beans are. Dutch-processed cocoa is alkalized to remove that acidity, so it gives a smoother finish and a milder chocolate flavor.
• Whole milk: The base of the hot chocolate.
• Heavy cream: Makes it rich and creamy.
• Cornstarch: A thickener that gives the hot chocolate its silky texture. Leave it out for a thinner drink.
• Vanilla extract: Added off the heat with the chocolate.
• Sugar (optional): Add to taste at the end. You may not need it.

How to Make Homemade Hot Chocolate

1. Chop the chocolate. Chop both bars into small pieces. The smaller they are, the faster and more evenly they melt.

2. Whisk the milk and cornstarch. In a bowl, whisk the cornstarch into the milk until smooth and lump-free.

3. Combine everything in the pot. Pour the milk mixture into a medium saucepan, then add the heavy cream, Dutch cocoa, and any optional spices. Heat over medium-low, stirring constantly so a skin doesn’t form on top.

4. Heat until steaming, then pull it off. When you see steam rising and small bubbles forming at the edge of the pot, take it off the heat. Don’t let it boil, which can curdle the milk and make it grainy.

5. Melt in the chocolate and vanilla. Add the chopped chocolate and vanilla and stir constantly. It will look grainy at first, then turn smooth and silky in about a minute as the chocolate melts.

6. Taste and sweeten. Taste, then stir in sugar if you want it sweeter. You may not need any.

7. Serve right away. Pour into mugs and add your toppings.

Homemade Hot Chocolate Toppings and Flavorings

Toppings: Marshmallows, whipped cream or chocolate whipped cream, chocolate syrup, salted caramel syrup, or crushed peppermint candy.

Spices: Add a pinch of cinnamon, nutmeg, or cayenne while the milk heats.

Flavorings: Peppermint extract, extra vanilla, or a pinch of instant espresso powder.

Storage and Reheating

Make ahead: You can make this hot chocolate a day in advance. Store it in an airtight container in the fridge, with a layer of plastic wrap pressed onto the surface to keep a skin from forming.

Reheat: Warm it on the stovetop over low heat, stirring constantly until it’s heated through. Stirring keeps a skin from forming, which would make it grainy. Don’t let it boil, or the milk can curdle.

Keep it warm for a crowd: A slow cooker works well. Keep it on the warm setting with the lid on tight, and only open it to serve. Give it a quick stir before and after serving. The skin forms from surface evaporation and the milk proteins setting, so keeping the surface covered helps prevent it.

Variations and Substitutions

• Chocolate chips instead of bars: A 4 oz bar is a little under 1 cup, so use that same amount of chips.
• Milk or white chocolate: These have more sugar than dark chocolate, so reduce or skip the sugar. Taste first, since you can always add more.
• Natural cocoa instead of Dutch: Regular cocoa powder works too. The flavor will be a little sharper and less mellow.
• Lighter version: Swap the heavy cream for half and half for a thinner hot chocolate.
• Thinner, hot cocoa style: Leave out the cornstarch.
• Other milks: Use any milk in place of whole milk.

Hot Chocolate Mix as a Gift

Add the dry ingredients in a mason jar and make this an edible gift during the holidays or as part of a care package during the colder months. This makes a fantastic gift for anyone feeling under the weather and is a warm, comforting drink to have when it’s chilly out. They also make amazing parting gifts to hand out at a Christmas party.

I suggest adding the dry ingredients one by one so you can see the individual layers and adding a card with the recipe for how much milk, cream, and vanilla to add.

Frequently Asked Questions

Once you’ve made hot chocolate with real chocolate, it’s hard to go back to the packets. Pour a mug, pile on the toppings, and pair it with a slice of Bûche de Noël, a warm custard bread pudding with vanilla sauce, or a plate of perfect baked cinnamon apples.

Looking for something other than chocolate? Try my Vietnamese coffee, homemade Korean strawberry milk, or Korean banana milk, or browse all of my drink recipes.

If you make this, let me know how you topped yours in the comments, and leave a rating to help other readers find it.

Thanks so much for stopping by!