Hot Chocolate

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 2 servings
Carrot Icon for Number of Ingredients Size 6 ingredients

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. It can also be used...


  • 4 teaspoons sugar  (turbinado or Florida Crystals)
  • 2 tablespoons cocoa powder, unsweetened
  • 1 cup milk
  • 2 tablespoons milk
  • ¼ teaspoon vanilla extract (optional)
  • Pinch of ground cinnamon (optional)

Nutrition Facts


130 cals


5 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g


18 g


16 g


2 g


6 g


60 mg


  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.

Chef Tips

For a deep chocolatey 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 for lactose intolerants, experiment to find the unsweetened milk what works best. Don’t hesitate to up the chocolate content if the taste seems thin. When using a milk with added vanilla flavor, no need to add any extra.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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