Best Hot Chocolate

Hot chocolate is one of the coziest ways to warm up on a cold winter day. Whether you’ve spent the afternoon on the slopes, sledding at the local hill, or simply out for a walk in the snow, a cup of hot cocoa feels like a warm hug. This recipe delivers that rich, velvety texture everyone loves, but doesn’t use heavy cream and all the extra calories that come with it. It’s the perfect balance of comfort and decadence, made with simple ingredients and guaranteed to satisfy kids and adults alike.

I use the terms “hot chocolate” and “hot cocoa” interchangeably, but they actually are slightly different. Hot chocolate is made by melting solid chocolate into milk and usually cream, while hot cocoa relies on cocoa powder for its flavor. Because hot chocolate contains cocoa butter and more fat, it’s sometimes called “drinking chocolate” and has a thicker, velvety texture. Hot cocoa, made with cocoa powder (which contains almost no cocoa butter), is naturally thinner.

In this recipe, I use both cocoa powder and a bit of solid chocolate for a deep chocolate flavor, but I keep things lighter by using 2% milk. To add that luxurious, silky feel without cream, I whisk in a touch of cornstarch – just enough to thicken it slightly without turning it into pudding.

The result is a rich, velvety hot chocolate with less cocoa butter and no cream. This is the base recipe I use for all kinds of variations – peppermint hot chocolate, boozy hot chocolate, and Mexican hot chocolate. Winter can be long – so it’s fun to keep your hot chocolate lineup interesting. And if you need an excuse to make a mug, National Hot Chocolate Day is on January 31st.

Why You Will Love This Best Hot Chocolate Recipe

Rich and Velvety: Thickened with a touch of cornstarch for a luxurious texture – no heavy cream needed.

Lower in Calories: Enjoy an indulgent treat that feels creamy without all the extra richness.

Simple Ingredients: Made with 2% milk, real chocolate, and cocoa powder for pure chocolatey flavor.

Kid and Adult Approved: Not too sweet, perfectly smooth, and comforting for everyone.

Quick to Make: Comes together in minutes for an easy, cozy treat anytime.

Customizable: Use this as a base for other types of hot cocoa like Peppermint hot chocolate, Mexican hot chocolate, Baileys hot chocolate…the list goes on.

Equipment Needed

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This recipe uses the following kitchen tools:

• Small saucepan
• Measuring cups
• Measuring spoons
• Whisk
• Wooden spoon

Ingredients to Make the Best Hot Chocolate

2% Milk – the creamy base for the hot chocolate.

Cocoa Powder – Provides strong chocolate flavor without the cocoa butter. Best to use Dutch Processed Cocoa if you have – see Pro Tips.

Dark Chocolate – Adds some decadence to the hot chocolate, but only need a little as we are using cocoa too.

Cornstarch – A little gives the drink a slightly thick luxurious feel mimicking the cocoa butter, and fat from cream.

Granulated Sugar – Totally optional, add a little to up the sweetness factor. How much you need will depend on how sweet your chocolate is that you are adding, and your personal preference.

Vanilla Extract – Helps bring out the chocolate flavor. If you don’t have any on hand that is fine, it isn’t a deal breaker. If you are using this recipe as a base for other flavors, you may want to leave it out depending on what other flavors you will be adding.

Garnishes (optional)

Whipped Cream – a classic topping on hot chocolate

Marshmallows – another classic topping on hot chocolate. Add by themselves or in addition to whipped cream.

Chocolate shavings or cocoa powder – a pretty touch

Chocolate sauce – for more yummy chocolate flavor

How To Make The Best Hot Chocolate

In a small saucepan mix together the cocoa powder and cornstarch.

Add a couple tablespoons (eyeballing) of milk to the saucepan. Use a whisk to mix together the cocoa and cornstarch into the liquid to form a thin paste. Keep whisking until no clumps remain.

Pour in a little more milk (roughly 1/4 cup) and whisk to incorporate. Now add in all the milk and whisk to fully mix.

Heat the saucepan over medium heat while stirring with a wooden spoon. After about a minute add in the chopped up chocolate or chips if using. Keep heating and stirring. You don’t want the milk to boil, so stop once bubble start to form around the edges of the pan. You should see steam beginning to release from the surface, and the hot chocolate should have slightly thickened.

Remove the pan from the heat and stir in the vanilla extract. At this point, you can taste it and determine if you want to add some sugar or not.

Pour the hot chocolate into mugs and garnish with marshmallows and/or whipped cream. Top with a dusting of cocoa powder, chocolate curls, or mini chocolate chips. See Pro Tips for other garnishing suggestions.

Pro Tips and Tricks

1. I prefer to use Dutch Processed cocoa in this recipe as it dissolves in liquids better than natural cocoa, and it has a richer color. But with a little more effort natural cocoa should eventually mix in too.
2. It helps to whisk the cocoa powder and cornstarch together with a small amount of milk before adding more milk. This helps to prevent clumps from forming and makes sure the cocoa mixes well into the liquid.
3. You can make chocolate chips hot chocolate by replacing the solid dark chocolate with chocolate chips instead. I wouldn’t use chocolate melts, as they aren’t actually chocolate.
4. It’s important to heat the hot chocolate high enough to allow the cornstarch to activate and thicken the drink, just below the boiling temperature will do.
5. You can make this hot chocolate your own by garnishing with things you like. Whipped cream and marshmallows are classic. Chocolate curls or small chocolate chips add a nice touch, but you could also add sprinkles, and/or sauces like chocolate or caramel etc. Even finely chopped nuts would be nice.

FAQs

Can I make this dark chocolate hot chocolate in advance? Yes, just don’t add any garnishes yet, let it cool down a bit on the stove. Stirring it frequently will help prevent a skin from developing on the surface, but you can just stir it in if it does. Once it is a little cooler place it in a mason jar, or other container with a lid and pop it into the fridge. Depending on how fresh the milk was, it will last up to a week in your fridge. When ready to use, it can go back in a saucepan to heat up, or you can use the microwave, then garnish and serve.

Can I make this without cornstarch? Yes, for sure. It just will be the consistency of 2% milk, maybe slightly thicker. But it is still delicious.

Do I have to use dark chocolate? No, you can use milk chocolate if that is what you like or have on hand. Just taste it before adding sugar as milk chocolate tends to be sweeter.

Is this Organic Hot Chocolate? Yes, and no. You can make it organic by making sure your ingredients are all organic.

What to serve with hot cocoa? I always say…cookies! If you are serving with something sweet you may want to omit adding the extra sugar to the cocoa. Here are some great cookies to serve alongside: chocolate peppermint cookies, Christmas sugar cookies, raspberry thumbprint cookies, chocolate chipless cookies, mochi donuts, and brookies.

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