A mug of hot chocolate on a serving tray with broken chocolate bars and cocoa powder.

Photo by Travis Rainey, Prop styling by Gerri Williams, Food styling by Micah Marie Morton

Enriched with actual melted chocolate, homemade hot chocolate is worlds away from saccharine store-bought mixes. (For those keeping track at home, the base ingredient is also what differentiates hot chocolate from homemade hot cocoa recipes.) Drinking chocolate is a millennia-old tradition created by the Olmec, who cultivated cacao in what’s now Mexico and Central America.

You can make hot chocolate using any kind of chocolate bar you please. This recipe recommends using a bar that’s around 60% cocoa solids—that’s right between bittersweet chocolate (which can go as high as 80%) and semisweet (which can go as low as 35%). Depending on the brand, you might see it labeled one way or another. If you prefer a creamier beverage, use milk chocolate (we love the bar from Lake Champlain Chocolates). Or make hot white chocolate, which is even better with a pinch of cinnamon. Whatever you do, don’t use chocolate chips (their waxy coating inhibits melting). Depending on your bar, you may wish to whisk in a scoop or two of cocoa powder (natural or Dutch process both work) for a deeper flavor.

Customize your hot chocolate further by using any combination of dairy—or make it dairy-free with almond milk, oat milk, coconut milk, soy milk, rice milk (the list goes on). Swap the vanilla for almond, coconut, or peppermint extract. Stir in a half-cup of espresso for mocha vibes, or add a splash of dark rum, bourbon, or amaretto. Garnish your homemade hot chocolate with mini marshmallows, whipped cream, or both. Pop in a candy cane if you’re feeling festive or shave dark chocolate over the top.

Recipe information

Total Time
5 minutes
Yield
Makes 1

Ingredients

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

Kosher salt

2 oz. semisweet or bittersweet chocolate (50%–70% cacao), broken or chopped into pieces, plus more for garnish

¼ tsp. vanilla extract

1 Tbsp. unsweetened cocoa powder (optional)

2 Tbsp. sugar (optional)

Sweetened Whipped Cream (for garnish)

Preparation

Step 1
Whisk 1 cup whole milk or any combination of milk, half-and-half, or heavy cream with 1 pinch kosher salt in a small saucepan over medium heat on the stovetop until it almost reaches a simmer, 1–2 minutes (do not let it boil over). Remove from heat and add 2 oz. semisweet or bittersweet chocolate (50%–70% cacao), broken or chopped into pieces; let mixture rest 1 minute.
Step 2
Whisk until chocolate is melted and liquid is smooth, then add ¼ tsp. vanilla extract and whisk to combine. Taste and adjust to your liking: For a sweeter flavor, whisk in up to 2 Tbsp. sugar, or if you want a deeper chocolate flavor, whisk in 1 Tbsp. unsweetened cocoa powder. If necessary, reheat the liquid over medium-low heat, stirring, until hot chocolate is steaming. Pour hot chocolate into a mug, top with Sweetened Whipped Cream, and, using a rasp-style grater, shave more chocolate (if using) over whipped cream.
Editor’s note: This hot chocolate recipe was first published in November 2011 as part of ‘Gourmet Live,’ an Epicurious exclusive extension of the magazine. Head this way for more of our favorite hot drinks →