WHAT’S FOR A SWEET DRINK ?
Homemade Hot Chocolate
Rated 0 out of 5
COOK TIME
10 min
TOTAL TIME
10 min
SERVINGS
6-8 cups
This easy Homemade Hot Chocolate is made with whole milk, half-and-half, real chocolate chips, and a pinch of salt for an incredibly rich and creamy cup of hot chocolate. It takes just 10 minutes on the stovetop and is SO much better than a powder packet!
Hot chocolate will always remind me of being a kid and coming inside after sledding with freezing hands and feet. We’d peel off all those wet layers and my mom would have mugs of hot chocolate with mini marshmallows waiting for us. We always used the packets, and honestly, I still think they’re delicious! But once I realized how easy it is to make hot chocolate at home with real chocolate, I knew I needed to whip up a recipe.
And when I say easy, I mean EASY. This chocolate drink made up of just whole milk, half-and-half, semisweet chocolate chips, and a pinch of salt, and the whole thing takes about 10 minutes on the stove. Using real chocolate instead of cocoa powder gives it a richer, creamier texture and you get to control exactly how chocolatey you want it. There’s no complicated technique either. You literally just warm the milk and half-and-half, melt in the chocolate chips, add the salt, mix, and that’s it!
I also love this recipe when I’m making hot chocolate for more than just one or two people. It already makes a good amount, and it’s easy to make a larger batch for a holiday party, Christmas morning, or a snow day with a house full of kids. Put out marshmallows, whipped cream, candy canes, sprinkles, chocolate chips, or whatever else you have and let everyone make their own. Easy AND versatile? I’m in!
Ingredients You’ll Need
Whole Milk – Creates the creamy base for the hot chocolate without making it overly heavy. Whole milk works especially well because its higher fat content gives the drink more body, but a lower-fat milk can also be used if that’s what you enjoy.
Half-and-Half – Adds extra richness and gives the hot chocolate a thicker, creamier texture than using milk alone. The combination of whole milk and half-and-half makes this feel much more like a coffee shop hot chocolate.
Semi-Sweet Chocolate Chips – Using REAL chocolate is what gives this recipe its rich chocolate flavor. Semi-sweet is a great middle ground because it’s sweet without being overly sugary, but milk chocolate or dark chocolate can be used depending on how sweet or intense you like your hot chocolate.
Kosher Salt – Just a small amount helps balance the sweetness and brings out more of the chocolate flavor. It won’t make the hot chocolate taste salty, but it does make a noticeable difference.
Toppings of Choice – This is where you can have some fun! Mini marshmallows and whipped cream are classics, but crushed peppermint, sprinkles, and chocolate chips are fun too. More ideas below!
How To Make Hot Chocolate At Home
Warm the milk and half-and-half: Add the whole milk and half-and-half to a small saucepan and place over low to medium heat. Heat until the mixture is hot and steaming, stirring occasionally to keep the dairy from scorching on the bottom of the pan. Don’t let it come to a simmer or boil!
Melt in the chocolate: Once the milk mixture is hot, add the semisweet chocolate chips. Stir until the chocolate melts into the warm dairy, making sure to scrape along the bottom and sides of the saucepan. Continue stirring until the chocolate is completely melted and the hot chocolate looks smooth and evenly combined.
Add the salt: Stir in the kosher salt once the chocolate has completely melted.
Serve and enjoy: Remove the saucepan from the heat and carefully ladle the hot chocolate into mugs. Add your favorite toppings and enjoy!
Expert Tips
Use a heavy-bottomed saucepan if you have one. Dairy is much less likely to scorch when the heat is distributed evenly across the bottom of the pan, especially as the hot chocolate gets hotter.
Keep the heat lower than you think you need it. Cranking up the burner won’t save much time and makes it much easier to scorch the milk. Low to medium heat gives everything time to warm gradually.
Look for steam instead of bubbles. You don’t need a thermometer to know when the milk is ready for the chocolate. Once you see steady steam rising from the surface, it’s hot enough to start melting the chocolate chips.
Stir along the bottom of the saucepan as the dairy heats. Milk can form a thin cooked layer on the bottom before you even realize it’s happening. Stir along the bottom with a silicone spatula every minute or so.
Add the chocolate gradually if you’re making a larger batch. When doubling or tripling the recipe, adding all the chocolate at once can drop the temperature of the milk and create a big pile of chocolate on the bottom. Add it in a few portions, stirring each addition until mostly melted before adding more.
Switch to a whisk if the chocolate doesn’t look completely smooth. A spoon or spatula is usually all you need, but a quick whisk at the end can bring together any small streaks of chocolate and give the hot chocolate a really smooth consistency.
Don’t judge the consistency while it’s still heating. Hot chocolate thickens slightly as it cools to drinking temperature, so it may look a little thinner in the saucepan than it does a few minutes later in your mug.
Hot Chocolate Topping Ideas
I love this recipe because as far as toppings go, you can keep it simple and throw some marshmallows on top, OR go all in and set up a whole hot chocolate bar. Put a bunch of toppings in little bowls, let everyone build their own cup. This is SO fun for Christmas morning, holiday parties, or snow days.
Mini marshmallows
Whipped cream
Crushed peppermint
Chocolate chips
Sprinkles
Candy canes
Peppermint bark
Andes Mints
Chocolate shavings
Caramel sauce
Chocolate sauce
Crushed Oreos
Graham cracker crumbs
Mini cookies
Storage Instructions
Homemade hot chocolate is definitely best served right away while it’s warm but leftovers don’t have to go to waste! Let any extra hot chocolate cool, then transfer it to an airtight container or jar and store it in the refrigerator for up to 3 days. The chocolate and dairy may separate a little as they sit, which is completely normal.
To reheat, pour the hot chocolate into a saucepan and warm it slowly over low heat, stirring frequently until it’s smooth and heated through. I don’t recommend freezing it because dairy can separate and develop a grainy texture after freezing and thawing.
FAQ
Why is my homemade hot chocolate grainy instead of smooth?
Grainy hot chocolate usually means the chocolate hasn’t fully incorporated into the milk or it got too hot and started separating. Remove the saucepan from the heat and whisk for about 30 seconds. If it’s still grainy, use an immersion blender for a few seconds to help bring everything back together.
Can I make this homemade hot chocolate in a slow cooker?
Yes! Add the milk, half-and-half, chocolate chips, and salt to a slow cooker and heat on LOW for approximately 1 to 2 hours, stirring occasionally until the chocolate is completely melted. Switch to the WARM setting for serving, keeping the hot chocolate at 140F or above, and give it a stir before filling each mug.
Why doesn’t this hot chocolate recipe have any added sugar?
The semisweet chocolate chips already contain sugar, so there’s no need to add more unless you prefer a sweeter drink. This is one of the things I love about using real chocolate instead of unsweetened cocoa powder. Taste the finished hot chocolate before adding any sweetener because you might be surprised by how sweet it already is.
Can I use a chopped chocolate bar instead of chocolate chips?
Use approximately 6 ounces of chopped semisweet chocolate in place of the 1 cup of chocolate chips. Chocolate bars often melt more smoothly because they don’t contain the same ingredients that help chocolate chips hold their shape during baking. Chop the chocolate into small, even pieces so it melts quickly into the warm milk.
How can I fix hot chocolate that’s too thick or rich?
This recipe is intentionally rich because it uses both whole milk and half-and-half. If it’s thicker than you prefer, whisk in a little additional warm milk, starting with a few tablespoons at a time. Keep adding until you reach the consistency you like.
Why does a skin form on top of homemade hot chocolate?
That thin layer is caused by milk proteins collecting at the surface as the hot chocolate cools and moisture evaporates. It’s completely normal and doesn’t mean anything has gone wrong! You can stir it back into the drink or skim it off with a spoon.
More Hot Chocolate Recipes
And if you’re interested in creating more deliciousness with Hiland Dairy products, be sure to check out Hiland Dairy’s recipes too (including some created by yours truly!).
Print
Homemade Hot Chocolate
Rich, creamy homemade hot chocolate made with simple ingredients. Just a combination of dairy, chocolate and a little salt for this classic winter drink.
Ingredients
2 cups Whole Milk
2 cups Half and Half
1 cup Semi Sweet Chocolate Chips
½ teaspoon kosher salt
Toppings of choice
Instructions
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In a small saucepan on low to medium heat, add the whole milk and half and half. (make sure to keep the milk from simmering or boiling)
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Once milk is hot, add the chocolate chips and stir until the chocolate is melted and mixed with the milks.
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Add the salt and stir again. Ladle into mugs and top with your favorite things. Enjoy!
Notes
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