Creamy Hot Chocolate

Name: Creamy Hot Chocolate
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon cornstarch; 4 cups milk (divided); 4 ounces dark chocolate bars (60% cacao) (chopped); 4 ounces milk chocolate chips; 1/4 cup granulated sugar; 1 teaspooon vanilla extract; Pinch of Salt; Topping Options: marshmallows, whipped cream, shaved chocolate, crushed peppermint, cinnamon

JUMP TO RECIPE

This Creamy Hot Chocolate is quick to make in just 10 minutes and it’s made with real chocolate, no cocoa powder! It’s truly the most luxurious homemade hot cocoa recipe that tastes just like a coffee shop or bakery.

You’ll love having this homemade Creamy Hot Chocolate recipe for family or guests around the holidays. It’s perfect to have simmering on the stovetop or warmed in the slow cooker to serve to guests for any party.

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If you’ve ever wanted to know how to make professional bakery or coffee shop-style hot chocolate right at home, this is the recipe for you. With just 10 minutes, you can easily make it from scratch in the same amount of time it takes to make the store-bought kind from the packet. You’re family will give you rave reviews (mine definitely does!).

This rich hot cocoa recipe is extra special because I show you how to make it with real chocolate and no cocoa powder. I love making cocoa inspired desserts, try my hot chocolate rice krispie treats, frozen hot chocolate pie, or frozen hot chocolate!

“So good!” – Julie

Table of Contents

Why You’ll Love This Recipe

5 Basic Ingredients. It’s easy to make and takes less than 15 minutes to assemble, it’s an easy sweet treat for cool days.
Versatile to Customize the Flavors. You can easily swap or change ingredients to your taste preference.
Bakery Quality Cocoa. Cozy up in your own house instead of a coffee shop for this delicious beverage.
Have Fun with Toppings. Add your favorite toppers like marshmallows, whipped cream, peppermint, and more!

Laura Ashley’s Tip: Be sure to use high quality chocolate, one with 60% cocoa content for the best homemade recipe.

Choosing Quality Chocolate

The foundation of any exceptional hot cocoa recipe lies in the chocolate itself. Opt for high-quality dark chocolate with a cocoa content of at least 60% and good quality milk chocolate chips.

Using cheap chocolate can significantly impact the taste and overall quality of the beverage. They can contain a higher proportion of sugar and less cocoa, contain more fillers such as vegetable oils or waxes, contain artificial flavors, colors, and preservatives, and leave a bitter aftertaste.

Chocolate being chopped on a cutting board.

Ingredients

Cornstarch: Gives this homemade recipe its thick and luxurious texture.
Milk: Forms the bulk of the drink, providing creaminess, richness, and a smooth texture.
Dark Chocolate Bars and Milk Chocolate Chips: Serves as the base flavoring, providing the rich, chocolatey taste.
Granulated Sugar: Enhances the sweetness while balancing the bitterness of the dark chocolate.
Vanilla Extract: Adds depth and warmth to the flavor profile.

Tools You’ll Need

How to Make Creamy Hot Chocolate

To a medium saucepan on medium heat, add 3 1/2 cups of milk. To the reserved 1/2 cup of milk, whisk in cornstarch until blended well and set aside.

When bubbles appear around edge of the pan, add both chocolates, sugar, vanilla extract, and salt and stir until smooth.

Whisk in the cornstarch milk mixture.

Taste a spoonful to see if it’s at your desired sweetness. Bring to a light boil, then immediately reduce to simmer for 5 minutes.
Turn off the heat and either rest for 5 minutes prior to serving or pour in a Crockpot set to warm. As it cools, it will continue to thicken. Serve with your favorite toppings.

Expert Tips

Picking Quality Chocolate. Use high-quality dark chocolate with a cocoa content of at least 60%. The higher the cocoa content, the richer and more intense the flavor will be.
Bring the milk and cream to a simmer, rather than a boil. You don’t want to boil the cocoa base too much or it could break. A nice simmer is perfect.
Add a Nut Butter. Add a small spoonful of almond butter, peanut butter, or hazelnut spread to your cocoa. These nut butters not only add thickness but also impart a delightful nutty flavor.
Try your favorite chocolate. You can use semi-sweet, milk, or dark chocolate depending on your preference. Or a mix of different kinds!
To keep the cocoa warm for a party, hold it over low heat in a pot on the stovetop, or you can place it into the slow cooker and set it on warm to enjoy throughout the day.

Substitutions

Try Alternative Sweeteners. Experiment with natural sweeteners like honey, maple syrup, or agave syrup. These alternatives can add sweetness while contributing to the overall thickness.
Coconut Cream for Dairy-Free. Replace regular milk with coconut cream for a dairy-free version. Coconut cream adds richness and a subtle coconut flavor, making it a popular choice for thickening.
Change the flavor with Spices and Extracts. Enhance the flavor and thickness by adding spices like cinnamon or nutmeg.
Swap the Thickening Agents. Besides cornstarch, you can use arrowroot powder or tapioca starch as alternatives for thickening the hot chocolate. These starches work similarly to cornstarch and provide a smooth, thick texture.

Serving this hot chocolate alongside a holiday pastry like Gingerbread Scones makes for a perfect winter morning!

Variations

Here is a list of all different flavor variations for your hot chocolate! Everyone in the family will be happy with all of these different options!

Spiced: Add a pinch of ground cinnamon, nutmeg, or a dash of chili powder to your mug for a warm, spicy kick. You can also experiment with cardamom or ginger for unique flavors.
Pumpkin Hot Chocolate: The perfect blend of rich chocolate and flavors of the Fall, making every sip a warm hug on a chilly day!
Peppermint: Stir in a few drops of peppermint extract or add crushed candy canes to create a refreshing peppermint-flavored beverage. Top it with whipped cream and more crushed candy canes for a festive touch.
Orange: Infuse your hot cocoa with a hint of orange by adding orange zest or a splash of orange extract.
Salted Caramel: Drizzle caramel sauce inside your mug before pouring in the hot chocolate. Sprinkle a pinch of sea salt on top and stir gently.
Coconut: Replace regular milk with coconut milk for a tropical twist. Top your drink with whipped cream, toasted coconut flakes, and a sprinkle of cocoa powder.
Mocha: Add a shot of freshly brewed espresso or strong coffee to this recipe for a mocha-flavored delight.
Peanut Butter: Stir in a spoonful of creamy peanut butter until it melts completely. The rich, nutty flavor pairs wonderfully with chocolate. Top with whipped cream and chopped peanuts for extra texture.
Raspberry: Add a splash of raspberry syrup or a handful of fresh raspberries.
Cozy Chai: Steep a chai tea bag in hot milk before adding chocolate. Remove the tea bag and stir in your favorite chocolate.
S’mores: Top your mug with mini marshmallows and crushed graham crackers. Use a kitchen torch to lightly toast the marshmallows for that authentic s’mores flavor.
White chocolate: Use white chocolate instead of dark chocolate or cocoa powder to create a creamy, vanilla-infused hot drink. Garnish with a sprinkle of nutmeg or cinnamon
Bright Pink Hot Chocolate: This pretty pink treat is a huge hit for any Valentine’s Day party, Barbie Party, or afternoon tea party treat!

What to Serve with Hot Chocolate with Real Chocolate

Well of course this recipe is perfect for the holidays, so you have to serve it with some delicious treats! Some of my favorites are my white chocolate peanut butter cookies, Santa brownies, and mini cheesecakes.

Storage

Refrigeration: If you plan to consume the hot chocolate within a day or two, you can store it in the refrigerator. Transfer the leftover drink to an airtight container while it’s still warm. When you want to reheat it, you can do so gently on the stovetop or in the microwave, stirring occasionally to ensure even heating.

Keep It Warm: If you want to keep the cocoa warm for a few hours, consider using a thermal carafe or a slow cooker set on low heat. Stir occasionally to prevent a skin from forming on the surface.

Freezing Hot Chocolate: Let the beverage cool down to room temperature before freezing. Do not put hot liquid directly into the freezer, as it can raise the temperature inside and affect other frozen items. Pour the cooled hot chocolate into ice cube trays or silicone molds. Leave a little space at the top.

Reheating: Transfer the hot chocolate cubes from the freezer to the refrigerator and let them thaw overnight. Alternatively, you can gently reheat the frozen cubes directly from the freezer, but this might take longer and requires careful monitoring to avoid scorching.

Adjustments: You might need to add a bit more milk or cream to adjust the consistency, as freezing can sometimes change the texture.

Frequently Asked Questions

How do I prevent cornstarch clumps in my hot chocolate?

To avoid clumps, mix the cornstarch in the milk well before adding it to the hot chocolate. Gradually pour the slurry while whisking continuously. Stirring continuously while adding the slurry helps prevent clumping.

Can I reheat cornstarch-thickened hot chocolate?

Yes, you can reheat cornstarch-thickened hot cocoa. However, keep in mind that cornstarch-thickened liquids may thicken further upon cooling. If it’s too thick upon reheating, you can thin it out by adding a little warm milk or water and whisking until the desired consistency is reached.

Can I make this hot chocolate in advance?

Yes, but it’s important to note that it might thicken further as it cools. When reheating, you may need to add a bit of warm milk or water to achieve the desired thickness.

Can I use a different thickening agent instead of cornstarch?

Yes, you can use alternatives like arrowroot powder or tapioca starch as thickening agents for hot chocolate. These starches work similarly to cornstarch and can be used in similar proportions. Experiment to find the one that best suits your taste and dietary preferences.

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