Classic Hot Chocolate

By Melissa Clark

Updated January 15, 2019

  • Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
10 minutes
Rating
5(927)
Comments
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This is a dark, rich and classic hot cocoa that’s perfect for any snowy afternoon. Nondairy milk can be substituted for whole milk here, though you might have to reduce the sugar, since some brands are sweetened. Also bear in mind that the higher the cocoa percentage of the chocolate you use, the less sweet the drink will be. Add the sugar gradually, tasting as you go: Hot cocoa sweetness is a very personal thing.

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Ingredients

Yield:4 servings

  • ¼ cup unsweetened cocoa powder, preferably Dutch-processed

  • 3 cups whole milk

  • 4 ½ ounces chopped bittersweet chocolate or ¾ cup bittersweet chocolate chips

  • 1 to 3 tablespoons granulated sugar

  • Tiny pinch of fine sea salt

  • 1 teaspoon vanilla extract

  • Whipped cream or marshmallows, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

39 grams carbs; 23 milligrams cholesterol; 319 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 18 grams fat; 4 grams fiber; 102 milligrams sodium; 8 grams protein; 34 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Fill a small pot with ⅓ cup water and bring to a boil. Whisk in cocoa; it may clump, which is O.K.

  2. Step 2

    Reduce heat to medium and whisk in milk, whisking around the sides of the pan to help dissolve all the cocoa.

  3. Step 3

    When milk simmers, whisk in the chocolate, 1 tablespoon sugar and a tiny pinch of salt, and reduce heat to low. Whisk until chocolate is melted and very smooth. Taste and add more sugar if you like. Turn off heat and whisk in vanilla.

  4. Step 4

    Serve topped with whipped cream or marshmallows.

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Ratings

5 out of 5
927 user ratings
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Comments

Barbara P.

Mixing the cocoa powder with a little bit of cold water before whisking into the boiling water prevents clumping; grandma's helpful hint ;)

Tim

Got the ingredients in anticipation of the snow storm. No storm, but the hot chocolate was amazing.

Maxine Godfrey

2 c. milk + 1 c. heavy cream, or 1-1/2 c. each. throw in some espresso powder, too.

My Adjustments

Good, but too rich for me. Like the suggestion to mix cocoa with hot water. Will do that when making my usual, less rich, version. Also, don’t drink after noon. It kept me awake 3 hours past my bedtime!

Laura

Delicious! I used 2 oz semi-sweet chocolate chips and added just about a teaspoon of sugar for a half batch of this recipe.

Lee

Far too much chocolate for that amount of milk. Sludge. I had to add 2-3 more cups of milk to make it drinkable.

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