Rich and Creamy Homemade Hot Chocolate
Stovetop hot chocolate made with bittersweet and semisweet chocolate, Dutch-processed cocoa, whole milk, and heavy cream, lightly thickened with cornstarch.
Servings: 4
Calories: 374kcal
Ingredients
- 3 ½ cups whole milk
- ½ cup heavy cream
- 4 oz bittersweet chocolate bar chopped, slightly under 1 cup
- 4 oz semisweet chocolate bar chopped, slightly under 1 cup
- 2 Tablespoons dutch processed cocoa powder*
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
- 1 Tablespoon sugar optional, depending on taste
Toppings:
- marshmallows
- whipped cream
- chocolate syrup
Optional Spices:
- pinch of cinnamon
- pinch of instant espresso powder
- pinch of nutmeg
- pinch of cayenne pepper
Instructions
- In a bowl, whisk the cornstarch into the milk until there are no lumps.
- Pour the milk mixture into a medium saucepan and add the heavy cream, cocoa powder, and any optional spices. Heat over medium-low, stirring constantly so a skin doesn't form on top.
- When you see steam rising and small bubbles forming around the edge of the pot, remove it from the heat. Don't let it boil, or the milk can curdle and the hot chocolate will turn grainy.
- Add the chopped chocolate and vanilla and stir constantly until the chocolate melts completely. It will look grainy at first, then turn smooth and silky.
- Add sugar to taste. You may not need additional sugar.
- Serve immediately with your favorite toppings.
Video
Notes
- Chocolate chips: A 4 oz bar is a little under 1 cup, so substitute the same amount of chocolate chips.
- Milk or white chocolate: These have more sugar than dark chocolate, so reduce or omit the sugar and add to taste.
- Cocoa powder: Dutch-processed cocoa is alkalized to remove natural cocoa's acidity, which gives a smoother finish and milder flavor. Regular cocoa powder works too.
- Thickness: For a thinner hot chocolate, use half and half instead of heavy cream, or leave out the cornstarch.
- Make ahead: Make up to 1 day ahead. Store in an airtight container in the fridge with plastic wrap pressed onto the surface to prevent a skin.
- Reheating: Warm on the stovetop over low heat, stirring constantly, until heated through. Don't let it boil, or the milk can curdle.
- Slow cooker: Keep on the warm setting with the lid on tight, opening it only to serve. Stir before and after serving. Never let it boil.
Nutrition
Calories: 374kcal | Carbohydrates: 27g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 44mg | Sodium: 73mg | Potassium: 417mg | Fiber: 3g | Sugar: 21g | Vitamin A: 541IU | Calcium: 197mg | Iron: 2mg