Homemade hot chocolate with chocolate chips
Rich, silky hot chocolate in 8 minutes, no mixes needed! This version blends cocoa powder for depth with real chocolate chips for that velvety café finish, and it is easy to scale for a cozy night in or a hot chocolate bar. Grab a saucepan, warm your mugs, and let’s make a round.
Serves: 4
Prep time: 3 minutes
Cook time: 5 minutes
Ingredients
- 4 cups milk, whole tastes best, any milk works (about 950 ml)
- 1/2 cup granulated sugar, or Sukrin:1 for sugar free (100 g)
- 1/4 cup unsweetened cocoa powder, sifted (25 g)
- 1 cup semi sweet chocolate chips, or finely chopped chocolate (170 g)
- Pinch of fine salt
- Pinch of ground cinnamon, optional for cozy warmth
- 1 teaspoon vanilla extract (5 ml)
- Toppings: whipped cream or marshmallows, plus shaved chocolate or a dusting of cinnamon
Equipment
Heavy bottomed saucepan, whisk, silicone spatula, measuring cups or a scale, and 4 heatproof mugs.
How to make rich hot chocolate (step by step)
Whisk milk and dry ingredients
Add sugar, cocoa powder, salt, cinnamon (if you’re using it) and 2 to 3 tablespoons of the milk to your saucepan. Whisk into a smooth paste, then whisk in the remaining milk. Heat over medium, stirring often, until the mixture is steaming and tiny bubbles form at the edge. Aim for hot but not boiling.
Tip: Making the small paste first prevents lumps. Thin pans scorch milk, so use a heavy pot and keep the heat moderate.
Melt the chocolate
Remove the pan from the heat. Add the chocolate chips, cover the pot, and wait 30 to 60 seconds. Whisk until completely melted and glossy.
Tip: Chips contain stabilizers and melt more evenly with that brief rest. If you’re using a chocolate bar, chop it finely so it melts quickly.
Add vanilla and balance the taste
Whisk in the vanilla off the heat. Taste. If it is too sweet, add a tiny pinch more salt. If you want it sweeter, whisk in 1 to 2 teaspoons additional sugar.
Serve
Warm your mugs with hot water, pour in the hot chocolate, then top with whipped cream or marshmallows. Finish with shaved chocolate or a light sprinkle of cinnamon.
Barista touch: A quick 10 to 15 second buzz with an immersion blender makes the texture extra silky and gives a little microfoam.
Texture control
- Thicker: Whisk 1 teaspoon cornstarch into 2 tablespoons cold milk, add during step 1, then simmer 30 to 60 seconds. Or add 1 to 2 tablespoons extra chocolate chips.
- Thinner: Whisk in 2 to 4 tablespoons hot milk to dilute to taste.
- Ultra creamy: Swap 2 to 3 tablespoons of the milk for half and half or barista style oat milk.
Make it work for your diet
- Sugar free or low sugar: Use Sukrin:1 as a 1 to 1 swap. Reduced sugar can thin the body slightly, so add 1 tablespoon extra chocolate chips if you want the same richness.
- Dairy free or vegan: Use creamy plant milk (barista oat or full fat almond) and dairy free chocolate chips. A teaspoon of cocoa butter or a spoonful of coconut cream adds body.
- Gluten free: Most chocolate chips are naturally gluten free, but always check the label.
Flavor upgrades
- Cinnamon stick: Simmer a cinnamon stick during step 1, remove before serving.
- Espresso depth: Whisk in 1 teaspoon espresso powder with the cocoa for a richer chocolate note.
- Orange twist: Add 1 to 2 wide strips of orange zest while heating the milk, remove before serving.
- Peppermint: Stir in 1 to 2 drops peppermint extract, or finish with crushed candy canes.
Scaling and serving a crowd
Double or triple the recipe as needed. Keep warm in a slow cooker on Warm for up to 2 hours, whisk every 20 to 30 minutes.
For a hot chocolate station, set out whipped cream, marshmallows, mini chocolate chips, caramel drizzle, peppermint, orange zest, and flaky sea salt, plus a ladle and small scoops.
Make ahead and storage
Cook, cool, and refrigerate in a covered container for up to 3 days. Reheat gently over low heat, whisking often. Do not boil. If you see any separation, whisk or blend briefly and it will come back together.
Troubleshooting quick fixes
- Gritty or speckled: Always make the small paste first and whisk thoroughly.
- Skin on top: Keep heat moderate and stir. If it forms, strain before adding the chocolate.
- Too bitter: Add 1 to 2 teaspoons sugar or a drizzle of honey, and a drop more vanilla.
- Too sweet: Whisk in 1 tablespoon cocoa powder or a splash of strong coffee.
- Not chocolatey enough: Add 2 to 3 tablespoons more chips or 1 tablespoon cocoa powder.
Enjoy your cozy mug, and if you make this, leave a quick note with your favorite topping so others can try it too. Cheers!
Homemade hot chocolate with chocolate chips
Equipment
- Heavy bottomed saucepan
- whisk
- silicone spatula
- measuring cups or a scale
- 4 heatproof mugs
Ingredients
- 4 cups milk whole tastes best, any milk works (about 950 ml)
- 1/2 cup granulated sugar or Sukrin:1 for sugar free (100 g)
- 1/4 cup unsweetened cocoa powder sifted (25 g)
- 1 cup semi sweet chocolate chips or finely chopped chocolate (170 g)
- Pinch of fine salt
- Pinch of ground cinnamon optional for cozy warmth
- 1 teaspoon vanilla extract 5 ml
Toppings (optional):
- whipped cream
- marshmallows
- shaved chocolate
- a dusting of cinnamon
Instructions
Whisk milk and dry ingredients
- Add sugar, cocoa powder, salt, cinnamon (if you’re using it) and 2 to 3 tablespoons of the milk to your saucepan. Whisk into a smooth paste, then whisk in the remaining milk. Heat over medium, stirring often, until the mixture is steaming and tiny bubbles form at the edge. Aim for hot but not boiling.
- Tip: Making the small paste first prevents lumps. Thin pans scorch milk, so use a heavy pot and keep the heat moderate.
Melt the chocolate
- Remove the pan from the heat. Add the chocolate chips, cover the pot, and wait 30 to 60 seconds. Whisk until completely melted and glossy.
- Tip: Chips contain stabilizers and melt more evenly with that brief rest. If you’re using a chocolate bar, chop it finely so it melts quickly.
Add vanilla and balance the taste
- Whisk in the vanilla off the heat. Taste. If it is too sweet, add a tiny pinch more salt. If you want it sweeter, whisk in 1 to 2 teaspoons additional sugar.
Serve
- Warm your mugs with hot water, pour in the hot chocolate, then top with whipped cream or marshmallows. Finish with shaved chocolate or a light sprinkle of cinnamon.
- Barista touch: A quick 10 to 15 second buzz with an immersion blender makes the texture extra silky and gives a little microfoam.
Notes
- Thicker: Whisk 1 teaspoon cornstarch into 2 tablespoons cold milk, add during step 1, then simmer 30 to 60 seconds. Or add 1 to 2 tablespoons extra chocolate chips.
- Thinner: Whisk in 2 to 4 tablespoons hot milk to dilute to taste.
- Ultra creamy: Swap 2 to 3 tablespoons of the milk for half and half or barista style oat milk.
- Sugar free or low sugar: Use Sukrin:1 as a 1 to 1 swap. Reduced sugar can thin the body slightly, so add 1 tablespoon extra chocolate chips if you want the same richness.
- Dairy free or vegan: Use creamy plant milk (barista oat or full fat almond) and dairy free chocolate chips. A teaspoon of cocoa butter or a spoonful of coconut cream adds body.
- Gluten free: Most chocolate chips are naturally gluten free, but always check the label.
- Cinnamon stick: Simmer a cinnamon stick during step 1, remove before serving.
- Espresso depth: Whisk in 1 teaspoon espresso powder with the cocoa for a richer chocolate note.
- Orange twist: Add 1 to 2 wide strips of orange zest while heating the milk, remove before serving.
- Peppermint: Stir in 1 to 2 drops peppermint extract, or finish with crushed candy canes.
- Double or triple the recipe as needed. Keep warm in a slow cooker on Warm for up to 2 hours, whisk every 20 to 30 minutes.
- For a hot chocolate station, set out whipped cream, marshmallows, mini chocolate chips, caramel drizzle, peppermint, orange zest, and flaky sea salt, plus a ladle and small scoops.
- Cook, cool, and refrigerate in a covered container for up to 3 days. Reheat gently over low heat, whisking often. Do not boil. If you see any separation, whisk or blend briefly and it will come back together.
- Gritty or speckled: Always make the small paste first and whisk thoroughly.
- Skin on top: Keep heat moderate and stir. If it forms, strain before adding the chocolate.
- Too bitter: Add 1 to 2 teaspoons sugar or a drizzle of honey, and a drop more vanilla.
- Too sweet: Whisk in 1 tablespoon cocoa powder or a splash of strong coffee.
- Not chocolatey enough: Add 2 to 3 tablespoons more chips or 1 tablespoon cocoa powder.
