Classic Hot Chocolate

By Melissa Clark

Classic Hot Chocolate
Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Total Time
10 minutes
Rating
5(788)
Comments
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This is a dark, rich and classic hot cocoa that’s perfect for any snowy afternoon. Nondairy milk can be substituted for whole milk here, though you might have to reduce the sugar, since some brands are sweetened. Also bear in mind that the higher the cocoa percentage of the chocolate you use, the less sweet the drink will be. Add the sugar gradually, tasting as you go: Hot cocoa sweetness is a very personal thing.

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Ingredients

Yield:4 servings
  • ¼cup unsweetened cocoa powder, preferably Dutch-processed
  • 3cups whole milk
  • 4½ounces chopped bittersweet chocolate or ¾ cup bittersweet chocolate chips
  • 1 to 3tablespoons granulated sugar
  • Tiny pinch of fine sea salt
  • 1teaspoon vanilla extract
  • Whipped cream or marshmallows, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

319 calories; 18 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 4 grams dietary fiber; 34 grams sugars; 8 grams protein; 102 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Fill a small pot with ⅓ cup water and bring to a boil. Whisk in cocoa; it may clump, which is O.K.

  2. Step 2

    Reduce heat to medium and whisk in milk, whisking around the sides of the pan to help dissolve all the cocoa.

  3. Step 3

    When milk simmers, whisk in the chocolate, 1 tablespoon sugar and a tiny pinch of salt, and reduce heat to low. Whisk until chocolate is melted and very smooth. Taste and add more sugar if you like. Turn off heat and whisk in vanilla.

  4. Step 4

    Serve topped with whipped cream or marshmallows.

Ratings

5 out of 5
788 user ratings
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Comments

Barbara P.

Mixing the cocoa powder with a little bit of cold water before whisking into the boiling water prevents clumping; grandma's helpful hint ;)

Tim

Got the ingredients in anticipation of the snow storm. No storm, but the hot chocolate was amazing.

Maxine Godfrey

2 c. milk + 1 c. heavy cream, or 1-1/2 c. each. throw in some espresso powder, too.

Deborah Chud

I made this as written & used Guittard Cocoa Rouge + 3 Tbs sugar. It was good, but--IMO-- undistinguished & not worth the effort or # of steps. If you add 2 Tbs good cocoa + extra sugar to a packet of Swiss Miss, you'll approximate this recipe's result. Meanwhile, for the ultimate hot chocolate experience, try NYT's recipe for Rumplemayer's Hot Chocolate (use bitter-, not semi-sweet chocolate). The 3 ingredients go into the pot all at once & yield 10X the return on investment.

S.L.

Chuck it all in the Vitamix, cold, and blend it for five minutes. It will come out piping hot and perfect. Works great with oat milk and vegan marshmallows. Swap out vanilla for peppermint once in a while.

Bobby

I think this is what hot chocolate is supposed to be. I used some Spanish chocolate that I have had for a while, and cacao powder rather than cocoa powder. Sadly I didn't have cream for whipping or marshmallows. Two tablespoons of sugar was good for me. I can imagine adding cinnamon, or Moka Pot coffee, or rum, or a number of other things. Thanks for this recipe Melissa!

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