Toss out your Swiss Miss -- this hot cocoa recipe uses whole milk, cocoa powder, and real chocolate for an intense chocolate flavor with no added sugar for a mug of cozy comfort.
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I'll be frank: I loathe American hot chocolate. The stuff sold at Starbucks is far too bitter, the local coffee shop down the street only offers it with a sickeningly-sweet marshmallow syrup, and don't get me started on Swiss Miss and Nestle cocoa mixes. Y.U.C.K.!!!
So then why-oh-why did I create a recipe for hot cocoa if it has historically been a colossal letdown?
At the risk of sounding bougie--or worse, a poser--I found out what real hot cocoa tasted like once my husband and I went overseas to London. On our first morning there, he needed his daily caffeine fix, so we stopped at a local Pret a Manger for him to order a cappuccino. While there, he asked if I wanted a hot cocoa from the menu.
After first laughing and then realizing he was serious, I dreadfully ordered a cup to go. I took my first sip with a wince, expecting the usual excessive bitterness or syrupy sugar...but it never happened. Instead, I was met with a pure, unadulterated cocoa flavor and a delicious, frothy consistency.
I have been chasing that dragon ever since.
This recipe is the culmination of all of the best qualities of European-style hot cocoa: a thicker texture with an unapologetic, unsullied chocolate flavor. And for fear of gilding the lily, I sometimes treat myself to a few swirls of whipped cream and some freshly-grated chocolate shavings from a premium chocolate bar.
What is Hot Cocoa?
Although used interchangeably in the United States with the term "hot chocolate," "hot cocoa" and hot chocolate are, in fact, different drinks. In Belgium, "hot chocolate" refers to placing a piece of real chocolate into a mug and pouring hot milk overtop and stirring to dissolve. "Hot cocoa" refers to a hot beverage that uses cocoa powder as a base.
How to Prepare Hot Chocolate
Many people in the United States are like me in that they have childhood memories of adding boiling water to their Swiss Miss or Nestle hot cocoa mixes on cold winter days. Real hot cocoa should never taste watered-down! Rather, it should rich and creamy and full of chocolate flavor.
To that end, hot cocoa is traditionally a mixture of cocoa powder, hot milk, a sweetener like sugar or vanilla extract, and topped with marshmallows.
For our recipe, we go a step further and dial up the flavor even more by including baking espresso and bits of real chocolate mixed in.
Reasons to Make this Recipe Today
You have 5 minutes -- seriously, this drink comes together in five minutes or less. What other reason do you need!?
No added sugar -- so many other hot cocoa recipes, I find, feature LOADS of added sugar. No need! With quality ingredients and using vanilla extract to offset any bitterness of the cocoa powder, you won't find yourself reaching for the sugar with this drink.
You'll never go back to the box mixes again -- this might be a con or a pro, depending on how you look at it. But having new, higher standards for yourself is always a good thing! Don't settle for the powdered, watery mixes with rock hard mini marshmallows ever again (unless that's just your thing, of course).
Customize to your liking -- without the confines of a premade mix or syrup, you have full control over the flavor profiles. Make it as sweet, bitter, or salty as you please!
Ingredients
Dutch-Processed Cocoa Powder -- you can also use regular unsweetened cocoa powder, but I find that the Dutch-processed variety provides a deeper cocoa flavor.
Hot Whole Milk or Heavy Cream -- we use whole milk for the thickest, creamiest texture, but feel free to use skim or nonfat dairy options, as well as non-dairy substitutes like almond milk. Just know that using anything other than whole milk or cream will produce a thinner consistency.
Real Chocolate -- we use Belgian coverture chocolate, but feel free to use any real chocolate you like. Break apart bits of a Ghirardelli bar, for instance, and watch them melt into creamy deliciousness.
Vanilla Extract -- chocolate and vanilla go hand-in-hand, but did you know that vanilla extract actually enhances chocolate's flavor? Plus the vanilla
Baking Espresso -- similar to vanilla, espresso enhances cocoa's natural flavor profiles. And if you're looking for a more mocha flavor, you can increase the amount of baking espresso.
Marshmallows and/or Whipped Cream -- while these toppings aren't included in Europe, it is common for those in the United States to top their hot cocoa with a pile of mini marshmallows that soften as you drink. Alternatively, you can squirt a few swirls of whipped cream overtop for a little added decadence. 😉
Tips for Success
- To avoid a "skin" forming on the top once the milk is in your mug, keep the milk's temperature below 150 F at all times.
- Use a whisk when mixing everything together, as this helps prevent graininess by thoroughly incorporating all ingredients.
Detailed Preparation Instructions
- Pour the milk (or cream, if using) into a small saucepan and turn the heat to medium-low. Allow the milk to sit undisturbed for 60 seconds.
- Combine all ingredients into the saucepan and whisk to thoroughly incorporate, taking care to remove the pan from the heat before a the milk registers 150 F with a thermometer.
- Pour into a mug and top with any toppings, if desired. Serve immediately and enjoy!
Storage and reheating instructions
Hot cocoa is best when prepared and served immediately, so I would not recommend making this drink ahead of time.
And because it happens even to the best of us, if your cocoa gets cold before you finish it, simply pop it in the microwave for 30-60 seconds and enjoy your fully revitalized drink!
Genuine Hot Cocoa
Equipment
- 1 small saucepan
- 1 whisk
- 1 digital kitchen scale
- 1 teaspoon
- 1 tablespoon
- 1 ¼ teaspoon
Ingredients
- 12 ounces whole milk, hot
- 2 teaspoons Dutch-processed cocoa powder
- 1 tablespoon vanilla extract
- 1 ounce real milk chocolate
- .5 teaspoon corn starch
Instructions
- Pour the milk (or cream, if using) into a small saucepan. Turn the heat to medium-low and heat the milk undisturbed for 90 seconds.
- Combine the cocoa powder, vanilla extract, and milk chocolate in the saucepan and whisk until smooth and no lumps of cocoa powder remain. Add the cornstarch and whisk thoroughly for 60 seconds.
- Pour into a mug and add any toppings, if desired. Serve and enjoy!
