Hot Chocolate Recipe
This hot chocolate recipe blends rich cocoa, creamy milk, and a hint of vanilla into the ultimate cozy drink. Perfect for winter gatherings or solo indulgence.
Ingredients
- 4 cups whole milk swap with almond or oat milk for a dairy-free twist
- 1/4 cup unsweetened cocoa powder I love Ghirardelli for deep flavor
- 1/4 cup granulated sugar or coconut sugar for a hint of caramel
- 2 ounces dark chocolate chopped (60–70% cacao; Lindt works great)
- 1 teaspoon pure vanilla extract Mexican vanilla adds a floral note
- Pinch fine sea salt balances the sweetness
Instructions
- In a medium saucepan over medium heat, pour in all 4 cups of milk. Stir gently to heat evenly without scalding.
- Whisk together cocoa powder, sugar, and a pinch of salt in a small bowl to prevent lumps.
- Sprinkle the dry mix into the warm milk once steam appears. Whisk briskly until dissolved.
- Add chopped dark chocolate and stir until melted and glossy. Adjust thickness with extra milk if needed.
- Remove from heat, whisk in vanilla extract, and adjust sweetness or intensity to taste.
- Pour into mugs, top with desired garnishes, and enjoy immediately while hot.
Notes
Leftover hot chocolate can be stored in the fridge for up to 3 days. Reheat gently on the stove over low heat.
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