Let’s Talk: Why Homemade Hot Chocolate?
Alright, so the smell of homemade hot chocolate always takes me right back to snowy afternoons, bundled up in mismatched socks and hoping Mum didn’t notice I’d snuck into the marshmallows (she always did). I swear, it’s like the official drink of lazy Sundays. Do you ever make something and, halfway through, remember you’re supposed to be sharing? Yeah, that’s me and this hot cocoa. Every. Single. Time. Also, confession – I’ve made it for myself “for the kids”… when really the only kid home is the cat. Oopsie.
Why You’ll Love This (or, Why I Can’t Stop Making It)
I make this when I’m needing a big hug in a mug, or when the rain just won’t quit. My family basically lines up for refills. My brother tried adding whipped cream mountains and now claims it’s his secret (uh-huh, sure). And hey, don’t get me started on those packets; once you taste real hot chocolate, you sorta can’t go back. I used to worry about burning the milk, but these days I know to just nudge the heat down (try telling that to my old college roommate—her pan still isn’t the same).
Here’s What You’ll Need (Substitutions Galore)
- 2 cups whole milk (honestly, I sometimes use oat milk; it’s surprisingly creamy—skim will work too, but you do lose a little richness)
- 100g chocolate (chopped). I like a mix of dark and milk, but sometimes just throw in whatever’s lurking at the back of the cupboard. My grandmother swears by that fancy Belgian stuff, but I’ve used regular supermarket bars and no one complains!
- 2 tbsp unsweetened cocoa powder (don’t stress, Dutch-process or natural – I’ve used both depending what’s on offer)
- 2 tbsp sugar (adjust to taste or use honey if you’re feeling rustic)
- Pinch of salt (brings out the chocolate – it’s not weird, trust me!)
- 1/2 tsp vanilla extract (sometimes I forget this and it’s still lovely)
- Marshmallows, cream, or even a drizzle of caramel for topping (optional, sort of. In our house it’s not really optional…)
Alright, Let’s Get Cooking (Yes, You Can Sneak a Taste)
- Start by grabbing a saucepan (medium is good). Pour the milk in and set it over medium-low heat. Stir it now and then—this is where things can go a bit sideways if you walk away; ask me how I know.
- Once bubbles start to form around the edges (not boiling for the love of all things cocoa), chuck in your chopped chocolate and cocoa powder. I dump it all in at once, honestly.
- Stir until the chocolate is melted—should look gloriously smooth. At this point, it might look a bit odd if the cocoa clumps, but don’t worry, it comes together in a sec. This is usually where I sneak a spoonful to “check” the flavor.
- Add the sugar and a wee pinch of salt—just a small one, but I genuinely believe it’s the secret. Keep stirring, then remove form the heat.
- Now, vanilla goes in. Give a final stir and that’s it. Unless you want to top with cream or marshmallows, which frankly, you should.
Some Notes (From Too Many Trials…)
- Actually, I find this tastes even better, weirdly, after sitting for a few minutes (but good luck resisting).
- Don’t panic if it skins up a bit on cooling, just whisk it again—it disappears. Milk can be a bit finicky.
- Once, I forgot the sugar entirely. Let’s just say, don’t do that unless you’re very into 90% dark chocolate vibes.
Variations I’ve Tried (Some More Popular Than Others)
- Add a shot of espresso for crazy good mocha vibes—the adults go nuts for this. Maybe too nuts.
- Cinnamon stick in the milk as it heats for a little warmth (reminds me of Mexican-style hot cocoa—delicious).
- Peppermint extract is fun at Christmas, but, heads up, I once overdid it. Tasted like brushing my teeth with cocoa. Not my finest hour.
- If you need it dairy-free, oat or almond milk works, just goes a bit thinner—but the flavor’s all there.
Equipment (And What To Do If You Don’t Have It)
- Saucepan (pro tip: I once tried a frying pan. Don’t. But any pot’ll do in a pinch).
- Whisk or a wooden spoon—I mean, a fork works if that’s what you’ve got. Who’s judging?
- Mug, obviously. Extra points if it’s a chipped one that tells a story.
Storing Leftovers (As If That’s Gonna Happen)
Just pop any leftovers in the fridge, covered. It’ll keep a couple of days, probably, though honestly, in my house it’s never lasted more than a day! Give it a quick stir or low reheating when you’re ready for round two.
How We Serve It (Family Traditions & Shenanigans)
We go overboard, topping with marshmallows and then microwaving for 10 seconds more so they melt. Sometimes someone adds cinnamon sugar on top, which is next level. I vote for heavy cream on a snowy morning, but that’s just me. And let’s not forget, a cheese toastie on the side is, for reasons I can’t quite explain, a match made in heaven.
Pro Tips (Learned The Hard Way)
- Once, I tried rushing the heating. Big mistake—it caught at the bottom and went from sweet to sad in seconds. Low and slow is key, mate.
- If your cocoa clumps, just keep whisking—or strain it if you’re fancy. Don’t bin it! It sorts itself out.
- Sneaking chocolate chips in at the end is not against any rules, as far as I’m concerned.
FAQs (Real People, Real Questions)
- Can I make this ahead?
- Yep, you can. Actually, I think it tastes better the next day, though it may need a good stir coming out of the fridge.
- What’s the best kind of chocolate?
- Whatever you like to eat! I’ve done it with fancy 70% bars and with the kid’s leftover Halloween haul. Both turned out grand. On second thought, maybe avoid the coconut creme filling ones.
- How do I stop the milk burning?
- Keep the heat medium-low, and don’t wander off. This is not the time to go checking emails, trust me!
- Can I double the recipe?
- Oh sure, I’ve even tripled it for sleepovers. Just use your biggest pot and take it slow so you don’t end up with scorched bits.
- Do I need to sift the cocoa?
- I mean, I should say yes, but honestly, I never do. Haven’t noticed a problem yet.
Now, if you’ve made it this far, here’s a random tip that has nothing to do with chocolate: don’t try to peel an onion with a butter knife. Seriously. Learned that the hard way. Anyway, enjoy your cocoa!
Ingredients
- 1/3 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/3 cup hot water
- 4 cups whole milk
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips (optional)
- Whipped cream or marshmallows, for serving (optional)
Instructions
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1In a medium saucepan over medium heat, whisk together cocoa powder, sugar, and salt.
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2Add the hot water and whisk until the mixture is smooth and starts to simmer.
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3Pour in the milk, stirring occasionally, and heat until very hot but not boiling.
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4Stir in vanilla extract and chocolate chips (if using), mixing until fully melted and blended.
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5Pour into mugs and top with whipped cream or marshmallows, if desired. Serve immediately.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
250cal
Protein:
7 gg
Fat:
10 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
35 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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