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Servings: 11/2 cups Prep time: 15minutes
Making delicious, thick, velvety hot chocolate at home is easy! Unsweetened cocoa powder is the key. It has a richer, deeper, more chocolatey taste than commercial sweetened drinking chocolates, plus it’s a twofer. It can also be used for baking. Although hot chocolate can be made in the microwave, I think that it tastes more delicious when it is made on the stovetop. The extra 1-2 minutes of cooking allows the chocolate to fully bloom. Recipes usually ask for equal amounts of sugar and unsweetened cocoa, but it’s really a matter of taste. In my house, we like our chocolate less sweet, and dense, with 2 teaspoons of sugar to 1 tablespoon of cocoa. See what works best for you. Adjust the amounts if you prefer it richer or sweeter.
1. Mix sugar, cocoa and the 2 tablespoons of milk in a mug until smooth. Set aside.
2. On the stovetop, heat the remaining 1 cup of milk in a small saucepan over a medium flame. If using a microwave, heat in a glass measuring jug until steaming hot but not boiling.
3. Gradually stir the hot milk into the cocoa mixture, stirring, until well blended. Pour back into the pan. Add the vanilla. Cook stirring for 1-2 minutes until almost boiling again. Remove from heat.
4. To froth the hot chocolate, buzz with an immersion blender in the saucepan or jug, or beat it with a balloon whisk. Pour it back into the mug and sprinkle with cinnamon if using. Alternatively, pour the hot chocolate into a blender, cover with the lid and a kitchen towel, and blend until frothy.
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Ann’s Tips and Tricks
For a deep chocolately taste, use Dutch processed unsweetened cocoa powder.
For a Mexican twist, try adding adding a pinch of chili powder instead of the cinnamon.
In some countries, hot chocolate is made with water and not milk, so if you are lactose intolerant, experiment to find the unsweetened milk that suits you best. Don’t hesitate to up the chocolate content if the taste seems thin. Remember that if you use a milk with added vanilla flavor, you won’t need to add any extra.