Homemade Hot Chocolate is creamy, decadent and the perfect thing to cozy up with on cold days or serve at the holidays. Forget the mix — my easy stovetop version uses milk, cream and melted dark chocolate and comes together in about 10 minutes. Sweeten it exactly to your liking for the perfect mug every time. Top it with whipped cream or marshmallows for a truly indulgent treat.
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About this Homemade Hot Chocolate recipe
There’s something timeless about a cup of hot chocolate. Just one sip takes me back to the rare snowy days I experienced as a child, but the rich chocolatey goodness hits the spot now just as well. It’s hard to picture a more perfect drink for cold winter days!
This recipe is silky, thick and cozy, and practically demands you curl up on the couch with a blanket while you sip. If you’re hosting a crowd, you can easily double this and keep it warm in your slow cooker or Instant Pot.
Like any recipe, you can make adjustments to create your perfect cup. I’ll share how I made mine, but experiment with the recipe so you can find your favorite version! No need to wait for snow, because this is a recipe you’ll want to have on repeat all winter long.
Why you’ll love this recipe
- It’s perfect for cold days. Since it’s cozy, warm and packed with flavor, it’s a great way to warm up.
- Make it to your liking. Adjust the ingredients based on your preferences. Make it sweeter or darker simply by adjusting the sugar, or make it more velvety by upping the heavy cream.
- Simple, yet decadent. It’s hard to believe you just need a handful of ingredients because the end result is so good!
Ingredients & essentials
👇 For full measurements and step-by-step instructions, scroll down to the printable recipe card. It’s all there waiting for you!
👇 For full measurements and step-by-step instructions, scroll down to the printable recipe card. It’s all there waiting for you!
The most important ingredient is right in the name of this drink — chocolate! The difference between hot chocolate and hot cocoa is that you use chocolate for hot chocolate and cocoa powder for hot cocoa. (No powder here; that’s saved for hot cocoa mix).
For mine, I used very dark chocolate bars with 85% cocoa. For contrast, most commercial chocolate bars contain 10% to 25% cocoa. Brown sugar lets you sweeten it to your liking, and it adds a delightful caramel undertone. Of course, you can always use whatever sweetener you prefer.
A combination of heavy cream and whole milk will give you a thicker, creamier consistency than if you use just milk by itself. If you want it a little bit lighter, use 1% or 2% milk and half-and-half. (Feel free to use plant-based milk for a dairy-free, vegan version — I like the consistency of oat milk the best for this.)
Finally, a splash of vanilla extract * add depth to the flavor and take this from ordinary to extraordinary! And it’s not hot chocolate without toppings. From marshmallows to whipped cream to sprinkles, anything goes! You can even make a boozy whipped cream using Irish cream liqueur for a 21+ treat.
Since this hot chocolate comes together on the stove, you’ll want a saucepan and something to stir with — a whisk or wooden spoon works well. Outside of those basic kitchen tools, make sure you have measuring cups, and you’re ready to go!
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Best chocolate for hot chocolate
I have to say, I’ve yet to meet a type of chocolate I didn’t like. The good news is that any type of chocolate will work well with this recipe! I use bar chocolate for this recipe, because it melts well. Chocolate chips will work too, but they have additives that help them hold their shape.
- Very dark chocolate is my preference — and I’m not usually a dark chocolate fan. But starting with real chocolate that isn’t as sweetened or creamy makes it the best one to sweeten and make as creamy as you like.
- Semi-sweet and milk chocolate are already pretty sweet and creamy. You’ll have to be careful not to make a cup that’s too sweet to enjoy, so play with the amounts of cream and sugar to get it right.
- White chocolate works too, but it would be better to start with my white hot chocolate recipe instead to nail the sweetness and creaminess.
As with any recipe, the taste of the final product reflects your ingredients. I always say to pick the best ingredients you can afford, and I stand by that practice for choosing your chocolate!
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Instructions
This recipe is super easy to make on the stovetop and comes together in just a few minutes. First, you’ll add all the ingredients, and then you heat it through until the sugar and chocolate have melted thoroughly. As soon as it’s combined and warmed through, it’s ready to customize or serve.
- First, add your milk to the pan and start warming it up. Be sure you don’t let it boil.
- Next, add the heavy cream or half-and-half. You can add less if you don’t want your hot chocolate to be quite as creamy.
- Stir in the brown sugar until dissolved. You may add more later if you would like it to be sweeter.
- Add the chocolate. Break it into pieces first if you want it to melt faster.
- Warm the contents over medium heat, stirring often, until the chocolate and sugar have melted and everything is warmed through.
- Ladle the chocolatey goodness into your favorite mug and add your preferred toppings (don’t hold back!) Enjoy it warm for maximum deliciousness.
Tips & tricks
- Watch your mixture while it’s on the stove. If it comes to a boil or a simmer, a skin can form and mess with the texture.
- Stir while everything is cooking to ensure it warms evenly.
- If you need to reheat any leftovers, use the stove instead of a microwave to preserve the flavor and texture.
Flavor variations
Much like toppings, you can switch up the flavor of your hot chocolate depending on your preferences.
- Peppermint hot chocolate: Make a drink fit for the holidays by adding peppermint flavor. Use a candy cane as a garnish or use peppermint vodka for a boozy kick!
- Spiked hot chocolate: Give your hot chocolate a 21+ glow up with a splash of whiskey, rum or liqueur like Baileys or Kahlua. You can use your favorite spirit to satisfy your taste buds.
- Other flavors: Consider what other flavors you enjoy with chocolate. Cinnamon, caramel, or something nutty would be a welcome addition!
Serving suggestions
Hot chocolate is a drink that doesn’t take itself too seriously, opening the door for fun presentation and enjoyment. You can set up a station with garnishes galore and host a hot chocolate party that lets everyone build their perfect cup. Add cookies, alcohol and candies for people to stir in or decorate with — or better yet, ask them to bring something fun to mix in!
If you’re feeling fancy, drizzle caramel sauce or chocolate syrup on top. Add chocolate sprinkles *, ground up candy canes, chocolate shavings or anything your heart desires for a leveled up experience.
Since this is a sweet recipe, I like to pair it with something salty to balance it out. Movie theater butter popcorn is my go-to for nights on the couch. It’s also great with chocolatey recipes like cookies for dunking (melty coffee chocolate chip cookies and chewy hot chocolate cookies are both great) or even a shareable recipe of hot cocoa dip.
FAQ
I prefer to use dark or semi-sweet chocolate because it’s the easiest to sweeten and you can make it as creamy as you like, but you can use your favorite type of chocolate in this recipe.
You can — but it will taste very different. Hot chocolate made with water tends to be thinner and more intense, while milk adds richness, creaminess and that classic cozy texture most people expect.
Using water won’t automatically make chocolate seize, either. Seizing happens when a small splash of liquid hits melted chocolate. If you add a full amount of hot liquid and whisk well, the chocolate will dissolve smoothly.
Milk, half-and-half or cream are usually better choices for a velvety mug, since their fat helps carry flavor and create body. Water-based versions work best with high-quality dark chocolate and extra sweetener, and they lean more bold and bittersweet than creamy.
That thin layer is totally normal. It forms when hot milk releases steam and proteins and fats rise to the surface. Just stir it back in and it will mostly disappear. If the drink sits for a bit, the skin may form again, so give it another quick stir before sipping. To prevent it, heat the milk gently and stir often.
If you have leftovers (it’s never happened to me yet), let your liquid cool completely, then transfer to a mason jar in the fridge and enjoy within 2 days. Warm gently on the stove when you’re ready to enjoy.
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Homemade Hot Chocolate
ingredients
- 2 cups heavy cream
- 2 cups whole milk
- ¼ cup packed brown sugar
- 3½ ounces very dark chocolate or bittersweet chocolate
- 1 teaspoon vanilla extract
- 1 pinch salt
- toppings such as mini marshmallows or whipped cream
instructions
- In a medium saucepan over medium-low heat, warm heavy cream, milk and brown sugar until the sugar has dissolved.2 cups heavy cream, 2 cups whole milk, ¼ cup packed brown sugar
- Stir in the chocolate. Cook, stirring often, until melted and warmed through, about 10-15 minutes. Do not boil or simmer.3½ ounces very dark chocolate
- Add the vanilla extract * and salt.1 teaspoon vanilla extract, 1 pinch salt
- Ladle into mugs. Garnish with your favorite toppings. Serve warm.toppings
notes
Choosing a chocolate
Nearly any chocolate works here, but I like using bar chocolate because it melts smoothly. Chocolate chips are fine too, though they contain stabilizers that slow melting. Very dark chocolate is my go-to — and I don’t say that lightly. Starting with chocolate that’s less sweet and less creamy makes it easy to adjust the sugar and dairy until the mug is exactly how you like it. (I used 85% cocoa.) Semi-sweet and milk chocolate already bring plenty of sweetness and richness, so go easy with added sugar and cream and tweak to taste.Save this recipe for later
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