The packet stuff is mostly sugar and milk powder. Real cocoa, a little sugar and whole milk taste far more chocolatey, and the secret is blooming the cocoa in a splash of milk first, so there are no lumps.
Ingredients
You’ll need: Small saucepan, Whisk
Method
In a small saucepan, whisk the cocoa, sugar and salt with 2-3 tablespoons of the milk to make a smooth paste.
Whisk in the rest of the milk. Warm over medium-low heat, whisking, until steaming: about 3-5 minutes. Don’t let it boil.
Take off the heat and stir in the vanilla.
Pour into a mug and top with marshmallows or whipped cream.
Tips
Dutch-process cocoa gives a smoother, darker, less bitter cup; natural cocoa is fruitier.
In the microwave: make the paste in a mug, add the milk and heat 60-90 seconds, stirring halfway.
Nutrition per serving, approximate
- Calories
- 290
- Protein
- 10g
- Carbs
- 47g
- Sugar
- 39g
- Fiber
- 4g
- Fat
- 9g
- Caffeine
- 24mg
Estimated from standard USDA values for the ingredients listed; brands vary.
Variations
Richer: Stir in 1 oz chopped dark chocolate at the end.
Dairy-free: Use oat milk; it’s the creamiest plant milk for hot chocolate.
Nutrition at a glance
One serving has about 290 calories, 39 g sugar, 10 g protein and about 24 mg caffeine. Values are estimates from USDA data for the exact amounts listed; your chocolate brand and milk change them: check your version with our chocolate drink calorie calculator.
Storing and reheating
Leftover hot chocolate keeps in a covered jar in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, whisking well: the chocolate settles as it cools. A skin on top is normal; whisk it back in.
Choosing your chocolate
For drinks made with cocoa powder, Dutch-process gives a darker, smoother, mellower cup and natural cocoa a brighter, fruitier one. For melted chocolate, use a bar you’d enjoy eating: chips contain stabilizers that resist melting. See our cocoa and hot chocolate mix reviews and cocoa powder guide.
Frequently asked questions
Why is my hot chocolate lumpy?
Cocoa repels liquid. Whisk it into a paste with a little milk first, then add the rest.
Water or milk?
Milk makes it creamy and rich; water makes a thinner, more intensely cocoa-flavored drink.
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Reader twists and tips
Made Homemade Hot Chocolate (From Cocoa Powder)? Tell us what you changed and how it came out. The first good one goes right here.
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Gear for this recipe
A top pick in America’s Test Kitchen’s cocoa tasting for complex, layered chocolate flavor. Comes in natural and Dutch-process versions.
- Type
- Cocoa powder
- Size
- 8 oz
- Cost
- about $1 per oz
- Make with
- Make from scratch
A higher-fat Dutch-process cocoa that gives hot chocolate a dark color, smooth flavor and fuller body.
- Type
- Cocoa powder
- Size
- 8 oz
- Cost
- about $1.60 per oz
- Make with
- Make from scratch
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