Hot Cocoa

There’s something to be said for store-bought hot cocoa mix. It’s fast. It’s convenient. But when you have a reliable homemade hot cocoa recipe you can customize to your tastes, there’s almost no going back.

Recipe information

• Total Time8 minutes
• YieldMakes 1

Ingredients

2 Tbsp. unsweetened cocoa powder

1–2 Tbsp. sugar

Kosher salt

1 cup milk or any combination of milk, half-and-half, or cream, divided

¼ tsp. vanilla extract

Marshmallows or Sweetened Whipped Cream for serving (optional)

Preparation

Whisk 2 Tbsp. unsweetened cocoa powder, 1–2 Tbsp. sugar, a pinch of kosher salt, and about 2 Tbsp. from 1 cup milk or any combination of milk, half-and-half, or cream in a small saucepan over medium-low heat on the stovetop until cocoa and sugar are dissolved, 1–2 minutes. Whisk in the remaining milk and heat mixture over medium heat, whisking occasionally, until it is hot, about 4 minutes more. Stir in ¼ tsp. vanilla extract, pour into mugs, and top with marshmallows or Sweetened Whipped Cream (if using).

Notes:

Natural or Dutch-process cocoa works here, and we recommend using a quality brand for the best results. You can customize the consistency of your drink by whisking in whole milk, heavy cream, half-and-half, skim milk, or any combination. And yes, your favorite dairy alternative works too. To make your hot cocoa dairy-free, sub in almond milk, oat milk, soy milk, rice milk, coconut milk…we could go on. You could also trade half the base liquid for hot water or add a shot of espresso for a mocha-style pick-me-up.

Add flavor another way by trading the plain white sugar for coconut sugar, maple syrup, or honey (start with 1 Tbsp. liquid sweetener, and then add more to taste). Spice things up with a pinch of cayenne or cinnamon for Mexican hot chocolate vibes, or mix in almond or peppermint extract instead of vanilla. For a buzzier winter warmer, stir in a splash of rum, bourbon, or coffee liqueur. No matter what, garnish with a dollop of homemade whipped cream or a big squishy marshmallow.

This recipe multiplies easily. When you get up to a quart of milk, use ¼ tsp. kosher salt. If you like it frothy, pour the warm cocoa into a blender and carefully blend on medium-low, covering the lid with a towel (hot beverages can create pressure, so keep your hand on the lid and remove it slowly when done). Alternatively, use a milk frother for individual servings.