Buzz
What could be better than a steaming cup of homemade hot cocoa cradled in your hands? You can easily whip up a cup of cocoa just the way you like it. Swap milk for a richer ingredient or opt for a non-dairy alternative, or add a hint of your favorite flavor such as spicy mint or almond for a unique twist. Try topping it with a dollop of whipped cream and savor your deliciously aromatic hot chocolate.
Ingredients
Traditional Hot Cocoa
- 4 cups (950 ml) of milk, half-and-half (a blend of whole milk and cream), or cream
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (25 g) unsweetened cocoa powder
- 1 teaspoon (5 ml) vanilla extract
- Marshmallows for garnish
Make 4 cups (950 ml) of cocoa
Rich Hot Chocolate
- 2 cups (480 ml) of milk, half-and-half (a blend of whole milk and cream), or cream
- 2 pinches of salt
- 120 g of bittersweet or less sweet chocolate (50 - 60% cocoa)
- 1/2 teaspoon (2.5 ml) vanilla extract
- 2 tablespoons (15 g) unsweetened cocoa powder (optional)
Make 2 cups (480 ml) of cocoa
Making a cup of cocoa in the microwave
- 2 tablespoons (15 g) unsweetened cocoa powder
- 1 - 2 tablespoons (12-25 g) sugar
- 1 pinch of salt
- 1 cup (240 ml) of milk, half-and-half (a blend of whole milk and cream), or cream
- 1/4 teaspoon vanilla extract
Make 1 cup (240 ml) of cocoa
Steps
Traditional Hot Cocoa
Combine the milk, sugar, and cocoa powder in a saucepan. Pour 4 cups (950 ml) of milk into a medium-sized saucepan, then add ½ cup (100 g) of granulated sugar, and ¼ cup (25 g) of unsweetened cocoa powder.
- If you don't have granulated sugar, you can substitute it with brown sugar, honey, or agave syrup. Keep in mind that these ingredients will add flavor to your hot cocoa, so choose according to your taste preferences.
Variations: If you prefer not to use milk, try half-and-half, cream, water, or milk alternatives such as soy milk, coconut milk, hemp milk, or almond milk.
Simmer over medium heat for 8-10 minutes. Stir gently with a whisk from time to time as the milk starts to froth. Lower the heat once the milk begins to boil and continue simmering the hot cocoa until the cocoa powder has completely dissolved.
- Whisking helps dissolve the cocoa powder and creates a little foam in the milk.
- Be mindful of the heat when making hot cocoa. Avoid boiling to prevent burning the milk at the bottom of the pan.
Stir in vanilla extract and pour the cocoa into cups. Turn off the heat and stir in 1 teaspoon (5 ml) of vanilla extract or any flavor you prefer. For example, you can try using peppermint extract, almond, or coffee. Pour the hot cocoa into each cup.
- You can use a ladle to scoop the hot cocoa into the cups more easily.
Top your cocoa with a few marshmallow pieces or whipped cream. Now you can enjoy your hot cocoa, but consider adding a few mini marshmallows or spraying a little bit of fresh whipped cream on top for extra sweetness.
- You can also sprinkle some cinnamon on top of your hot cocoa or place a candy cane on the rim of the cup.
Rich Hot Chocolate
Chop the dark or semi-sweet chocolate bar (100 g) into small pieces. Place the chocolate bar on a cutting board and carefully chop it into small chunks, about 1 cm each. The smaller you chop it, the quicker it will melt.
- You can use any type of chocolate to create your own flavor. For instance, try using white chocolate or milk chocolate for your hot cocoa.
- If you prefer unsweetened chocolate, you will need to add sugar to taste.
Heat the milk with salt and bring to a gentle simmer over medium heat. Pour 2 cups (480 ml) of milk, half-and-half, or cream into a saucepan and turn on the heat. Stir in 2 pinches of salt and heat the milk until small bubbles form on the surface.
- Stir occasionally to prevent the milk from burning at the bottom of the pan.
- Reduce the heat to medium-low if the milk starts to froth heavily.
Stir in the chopped dark or semi-sweet chocolate into the milk. Continue stirring to help the milk melt the chocolate. Initially, the hot cocoa may be a bit lumpy, but it will become smooth once the chocolate has fully melted. You can keep the heat on medium until the chocolate fully melts.
- Whisking helps create a slight foam in the hot cocoa. If you prefer no foam, use a spoon to stir gently.
- The time to melt the chocolate depends on whether you chop the chocolate into larger or smaller pieces.
Variation: If you like a thicker, European-style hot chocolate, mix 1 teaspoon (2.5 g) of cornstarch with 2 tablespoons (15 ml) of cold milk until the powder dissolves. Then pour it into the saucepan and heat until the hot chocolate thickens slightly.
Turn off the heat and add vanilla extract. Stir in ½ teaspoon (2.5 ml) of vanilla extract into the hot chocolate and taste. If you want a richer chocolate flavor, you can add 2 tablespoons (15 ml) of unsweetened cocoa powder and let it dissolve.
- If you enjoy a light coffee flavor, add ½ teaspoon (1 g) of espresso powder along with the vanilla extract to the cup.
- You can also adjust the sweetness at this point. Add more sugar if you find the hot chocolate too bitter for your liking.
Pour the hot chocolate into a mug and garnish with a little whipped cream. You can also sprinkle chocolate shavings over the whipped cream, or dust it with cocoa powder or powdered sugar.
- If you prefer, you can top your mug of hot chocolate with marshmallow candies instead of whipped cream.
Making a cup of hot cocoa in the microwave
Mix cocoa powder, sugar, and salt in the mug. Add 2 tablespoons (15 g) of unsweetened cocoa powder to a microwave-safe mug and stir in 1 tablespoon (12 g) of sugar and a pinch of salt.
- If you like your hot cocoa sweeter, feel free to add another tablespoon of sugar.
Stir in 1 cup (240 ml) of milk. Slowly pour in a few tablespoons of milk and mix until the cocoa forms a smooth paste, then add the remaining milk, stirring constantly until smooth.
- For a richer hot cocoa, use cream or half-and-half instead of milk.
Tip: If you prefer, you can replace cow's milk with other alternatives like almond milk, soy milk, or hemp milk.
Heat the mixture in the microwave for 1 minute. Place the mug with the mixture in the microwave and heat until the milk is hot and the cocoa begins to dissolve. This should take around 1 minute.
- If the milk isn't hot enough, heat it for another 20-30 seconds.
Stir in vanilla before drinking. Carefully remove the mug of hot cocoa from the microwave and stir gently to ensure there are no lumps. Add ¼ teaspoon of vanilla extract and enjoy your hot cocoa.
- You can add a handful of small marshmallows into the mug right before drinking.
Advice
- Consider stirring a little malted milk powder into your hot chocolate for a creamy flavor boost.
- You can store any leftover hot cocoa in the fridge for up to 3 days. When you're ready to enjoy it again, just reheat it in the microwave or on the stovetop.
- For an extra kick, add a pinch of cayenne pepper to the hot cocoa.
What You Need
Traditional Hot Cocoa
- Measuring cup and spoon
- Pot
- Whisk
- Cup
Rich Creamy Hot Chocolate
- Knife and cutting board
- Pot
- Measuring cup and spoon
- Whisk
- Cup
Making a Cup of Cocoa in the Microwave
- Measuring cup and spoon
- Microwave-safe cup
- Small spoon or egg whisk
