There’s nothing quite like coming inside from chilly weather to a steaming mug of homemade hot cocoa topped with fluffy marshmallows. While instant mixes are convenient, making hot cocoa from scratch with cocoa powder, sugar, milk, and vanilla is surprisingly easy—and much more delicious!
Hot Cocoa vs. Hot Chocolate: What’s the Difference?
Though often used interchangeably, hot cocoa and hot chocolate aren’t exactly the same. Hot cocoa is made using cocoa powder, giving it a lighter, smooth chocolate flavor. Hot chocolate is richer and creamier, made by melting chocolate bars into milk, often without needing extra sugar.
If you want to boost the chocolate intensity in your hot cocoa, try whisking in some melted bittersweet chocolate or add an extra tablespoon of unsweetened cocoa powder to your mix.
Ingredients
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup sugar
- 4 cups whole milk (or your preferred milk)
- 1/4 teaspoon vanilla extract
- Miniature marshmallows (for garnish)
Instructions
- Heat the milk: Pour the milk into a medium saucepan and warm over medium heat until it’s hot and steaming but not boiling (around 180°F, when bubbles form around the edges).
- Mix cocoa and sugar: While the milk is heating, combine the cocoa powder and sugar in a small bowl.
- Make the cocoa base: Add about 1/3 cup of the hot milk to the cocoa and sugar mixture. Stir well to create a smooth paste.
- Combine: Pour the cocoa mixture back into the saucepan with the rest of the hot milk. Add vanilla and whisk until everything is fully blended and smooth.
- Serve: Pour into mugs, top generously with miniature marshmallows, and dust with extra cocoa powder if you like.
Tips & Variations
- Lighter option: Use reduced-fat or skim milk instead of whole milk to lower calories and fat.
- Richer hot chocolate: Substitute cocoa powder with 2 ounces of grated bittersweet chocolate. Reduce sugar if using sweeter chocolate.
- Try brown sugar: For a deeper flavor, swap white sugar for brown sugar.
- Don’t boil: Keep the milk just below boiling to prevent scorching and maintain creamy texture.
- Storage: Leftovers can be cooled to room temperature, refrigerated for up to 3 days, and reheated gently on the stove.
Flavor Twists to Try
- Non-dairy: Use coconut, almond, or oat milk for a dairy-free version.
- Mexican hot cocoa: Add 1 tsp vanilla, 1 tsp ground cinnamon, 1 tbsp instant espresso, and a pinch of salt while heating milk. Dust with chili powder for a spicy kick.
- Minty cocoa: Stir in 1/4 cup crème de menthe or 2 tbsp peppermint extract for a festive flavor.
- Cinnamon white hot chocolate: Replace cocoa with 2 oz melted white chocolate and simmer milk with 4 cinnamon sticks before combining.
- Chai hot chocolate: Grind cardamom, cinnamon, cloves, peppercorns, nutmeg, fennel, and ginger into a powder and add to milk with cocoa for a spicy chai twist.
Enjoy your warm, cozy homemade hot cocoa—perfect for chilly evenings or whenever you crave a comforting chocolate treat!