Combat chilly autumn nights with a twist on these two fall classics, pumpkin spice and hot chocolate. Cocoa remains the predominant flavor profile, perfectly accompanied by the five spices in this homemade blend. Don’t hesitate– this will become your new favorite drink whenever you or your guests need a cozy dose of comfort.

If I’m to be a sellout, at least I’m no longer a skeptic.

Now, I knew going in that chocolate shares many of the same flavor molecules as cinnamon, nutmeg, clove, and ginger, but I was afraid of being unable to balance the intensity of all of these flavors.

Fortunately, a few rounds of recipe testing revealed that 1/8 of a teaspoon in 12 ounces of milk (told you I was scared) adds the slightest hint of spice that lingers pleasantly on the palate. However, for those pumpkin spice aficionados, 1/4 teaspoon per 12 ounces will be perfect to satisfy your PSL cravings.

Keep an eye out this week for my homemade pumpkin spice blend, with an accompanying video to be released this weekend. I used this same recipe when creating this hot chocolate, so I can confidently advise on each of the serving sizes listed in the recipe card.

Why Chocolate Lovers Make This Recipe

• A twist on a classic — if you’ve been trapped in a hot chocolate rut these past few winters, then this pumpkin spice hot chocolate will help reignite your love for this timeless treat.
  
• Cozy — hot chocolate instantly conjures up images of firepits, oversized sweaters, and copious amounts of laughter with family and friends. This recipe seamlessly fits right into those autumnal plans, and will become yet another treasured holiday tradition.
  
• Simple yet elegant — create a showstopper with just five ingredients, and all in just five minutes!

Ingredients and Variations

In five minutes and with just five ingredients, this cold weather cure can be yours. A few notes on key ingredients:

Whole milk — I use whole milk as often as I can for it’s creamier texture, but you can substitute with heavy cream for an even richer texture, or use any non-dairy substitute you wish.

Real chocolate — while the flavor of chocolate is ultimately up to your personal preference, this recipe works best with both milk and dark chocolates. You can also substitute with chocolate chips in a pinch, but know that these will probably not dissolve well in the milk.

Cocoa powders — while traditional “hot chocolate” only uses melted chocolate, I wanted the cocoa notes to conquer over the stronger spices like clove and nutmeg. This recipe also features two different kinds of cocoa powder for an even more complex taste.

Pumpkin spice mix — I love learning the international nuances of warm spice blends. Irish mixed spice, British mixed spice, pumpkin pie spice, and even Chinese five spice– cinnamon, clove, and nutmeg go together all over the world. And for those who have been too embarrassed to ever ask: no, pumpkin spice does NOT contain any actual pumpkin in it. Go figure! If you don’t have your own pumpkin spice blend on hand, I will be posting the recipe this week. 🙂

Storage and Reheating Instructions

As with most drink recipes, this hot chocolate should be prepared as needed rather than made ahead of time. Fortunately, you can make a fresh mug in less than five minutes, so you can still be perfectly prepared even at a moment’s notice.

Finally, a traditional hot cocoa mix with no added sugar! Dutch-processed cocoa powder comes together with real Belgian chocolate and naturally sweetened with vanilla for a real European taste. Mix with your favorite milk of choice for a creamy, chocolaty drink without artificial flavors or syrups.

This hot cocoa mix is based off of my Genuine Hot Cocoa recipe– my homage to that transformational mug at Watersone’s in Trafalgar Square in London those years ago.

And as with the hot cocoa recipe above, I finally got done being frustrated with how most store-bought hot cocoa mixes were loaded with extra sugars; sometimes, sugar was the first ingredient!

So I set out to create a ready-made alternative at home, one that (of course) prioritized chocolate as the primary flavor with a thick, frothy finish. Now, this mix is my go-to for when I want that perfect mug of hot cocoa on a chilly day.

Why Chocolate Lovers Make This Recipe

• The perfect gift — this homemade hot cocoa mix makes a great stocking stuffer or your next white elephant gift party at the office!
  
• Two-step recipe — this recipe is the mix version based off of my Genuine Hot Cocoa recipe. Heat your favorite milk of choice, sprinkle in some hot cocoa mix, and enjoy!
  
• When you want something different — change up your normal coffee or tea routine with a special treat of a mug of thick and creamy hot cocoa.

Ingredients

This homemade hot cocoa mix comes together with just 5 ingredients! They are:

Premium chocolate — melting a pinch of premium chocolate adds both flavor and creaminess to the end result.

Dutch-processed cocoa powder — I prefer Dutch-processed over regular, unsweetened cocoa powder for it’s deeper, earthier flavor. The warmth from the cocoa blends well with heated milk to give you that classic cozy-all-over feeling.

Vanilla powder — vanilla naturally takes the bitter out of the cocoa powder without the need to counterbalance with sugary syrups.

Cornstarch — cornstarch is a natural thickener that can be added to soups and stews to create a creamier finish. The same principles apply here; add the cornstarch once the milk has been heated through for a texture so far removed from your memories of Swiss Miss.

Mini marshmallows — marshmallows are a classic hot cocoa topping in the States. Topping the jar with a handful or two of mini marshmallows achieves that same visual affect for an adorable addition to your pantry shelf!

Detailed Preparation Instructions

storage instructions

For the easiest storage, keep the entire jar of mix in either your cupboard or pantry. This mix will last for several months, so you might even run out before the season is over!

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.

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. 😉

Detailed Preparation Instructions

1. 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.
   
2. 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.
   
3. 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!