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Drinks · Global

Classic Hot Chocolate

Real chopped chocolate and cocoa whisked into hot milk: thick, smooth and properly chocolatey.

Hands-on
15 min
Total
15 min
Makes
4 mugs
Serves
4

About 5 min to chop the chocolate, then about 10 min at the stove: bring the water to a simmer, then the milk, then whisk in the chocolate for about 5 minutes. Stay with the pan; milk boils over quickly.

  • easy
  • vegetarian
  • gluten-free
  • winter
  • holiday
  • kid-friendly
  • christmas

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Classic Hot Chocolate
Amount
Units

Ingredients

You need: medium saucepan · whisk · sharp knife and cutting board · 4 mugs

Contains: milk

Method

  1. Chop the chocolate

    Chop the 170 g (6 oz) semisweet chocolate finely so it melts quickly and evenly.

  2. Simmer the water

    Bring 180 ml (3/4 cup) water to a simmer in a medium saucepan over medium-high heat.

    Ready when: Small bubbles rise steadily and break at the surface.

  3. Whisk in the cocoa

    Whisk in 3 tbsp cocoa powder until there are no lumps left.

    Ready when: A smooth, glossy dark liquid with no dry specks.

    Otto tried this firstOtto tips the cocoa straight into a pan of cold milk and chases floating lumps around for ages. Whisk it into the hot water first.

  4. Add the milk

    Pour in 710 ml (3 cups) whole milk and bring it back to a simmer, whisking now and then. Don't let it boil hard.

    Ready when: Steaming, with small bubbles around the edge of the pan. Turn the heat down if it starts to rise up the sides.

  5. Melt in the chocolate

    Whisk in the chopped chocolate and 37 g (3 tbsp) sugar. Keep cooking, whisking often, for about 5 minutes.

    Ready when: The chocolate has completely melted and the hot chocolate is smooth and creamy, with no specks on the whisk.

  6. Serve

    Pour into 4 mugs. Top with lightly sweetened whipped cream and a light dusting of cocoa.

Swaps

  • Instead of semisweet chocolate: bittersweet chocolate (50-70% cacao), same weight Gives a darker, less sweet drink. Taste and add a little more sugar if you like.
  • Instead of whole milk: a mix of whole milk with some half-and-half or cream Richer and thicker. Keep the total amount of liquid the same.
  • Instead of demerara sugar: granulated sugar, same amount Either one works.

Make ahead, store & reheat

Storage
Refrigerate leftovers within 2 hours in a covered jar and drink within 3 to 4 days.
Reheat
Warm it gently in a saucepan, whisking, until it's steaming hot. Don't let it boil.

If something goes wrong

  • Lumpy cocoa Why: The cocoa went straight into cold milk.
    Whisk the cocoa into the simmering water first, until smooth, before any milk goes in.
  • Too bitter or not sweet enough Why: Darker chocolate or a strong cocoa.
    Taste and whisk in a little more sugar, up to about 2 tbsp per mug.
  • Milk boiled over or caught on the bottom Why: The heat was too high and it wasn't stirred.
    Bring it back to just a simmer, not a boil, and whisk often.

Good to know

  • For one mug: heat 240 ml (1 cup) milk with a pinch of salt until it nearly simmers, take it off the heat, add 57 g (2 oz) chopped chocolate, wait 1 minute, then whisk smooth with 1/4 tsp vanilla.
  • Whisking hard just before you pour makes it a little frothy.

Safety

  • Hot milk can scald and boils over fast. Stay at the stove, keep the pan handle turned inward and keep small children away from the hob.
  • Let mugs cool a little before handing them to children, and test the temperature first.
  • Chocolate can contain milk, soy or nut traces. Check the label if anyone has allergies.