Classic Hot Chocolate

A stovetop hot chocolate made with cocoa, milk, sugar, and vanilla for a smooth, cozy drink to serve on cold days or holiday evenings.

Instructions

1. 1

   In a medium saucepan off the heat, whisk together the cocoa powder, sugar, and salt until evenly combined.

2. 2

   Add 2 tbsp (30 ml) of the milk and whisk into a smooth, glossy paste with no dry pockets or lumps.

3. 3

   Set the pan over medium-low heat and slowly whisk in the remaining 2 cups (480 ml) milk until fully blended.

4. 4

   Cook, whisking often, until the hot chocolate is steaming and small bubbles appear around the edge, 5-7 minutes. Do not let it come to a full boil.

5. 5

   Remove from the heat and stir in the vanilla extract. Taste and add a little more sugar if you want it sweeter.

6. 6

   Pour into 2 mugs and serve right away, topped with whipped cream or marshmallows if using.

Tips for the Best Classic Hot Chocolate

• Use whole milk for the fullest texture; 2% works, but the drink will be a little lighter.
• Whisking the cocoa with a small amount of milk first is the easiest way to avoid lumps.
• Keep the heat at medium-low. Boiling can scorch the milk and give the drink a cooked flavor.
• For a richer cup, replace 1/2 cup (120 ml) of the milk with half-and-half or stir in 1 oz (28 g) finely chopped dark chocolate at the end.
• To make it dairy-free, use unsweetened oat milk or soy milk and skip dairy toppings.
• You can scale this recipe up easily for a crowd; warm it gently and whisk before serving if it sits for a few minutes.

Storage and Reheating

Hot chocolate is best served fresh, but leftovers can be refrigerated in a covered jar or container for up to 2 days. Reheat gently on the stovetop or in the microwave, stirring well so the cocoa is fully mixed back in. Do not boil during reheating.

Frequently Asked Questions

Tags