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Hi friends. Coming in HOT with the hot chocolate!!! 🤣
Man, 2020 has this been a doozy of a year. Hasn’t it?
I think this means that we all need a warm hug. And, that hug can come in the form of a mug of homemade hot chocolate.
Besides, what better drink is there to be enjoyed during December?
Silky smooth, chocolate-y, and rich and creamy, warm and comforting, this is just what the world needs right now.
Top it with my homemade frozen whipped cream, or marshmallows, or keep it plain and simple. Either way, you’ve got one delicious, warming treat to cozy up with.
Plus, if you want to transform this little hot number into a cocktail you can easily do that by adding a little peppermint liqueur at the end. What’s a better combo then peppermint and chocolate?
The best part? You only NEED 5 simple ingredients, + about 7 minutes to make it! Who needs those little packets of hot cocoa mix when you can make hot chocolate? Especially in one pan, in under 10 minutes.
There is no comparison.
Ingredients for hot chocolate:
- milk of choice – I like plain almond milk. You can use any other dairy free milk, or cow’s milk. Choose your own adventure.
- cornstarch – this is the secret ingredient to get a thick, and creamy hot chocolate without adding fat. Seriously, don’t skip the cornstarch. (See notes in recipe card if you chose to use whole milk, or heavy cream).
- dark chocolate chips, or chopped chocolate bar – yup, we are using the good stuff here. Pure chocolate melted right into the milk. No need to add extra sweetener either.
- kosher salt – just a pinch to balance that sweetness.
- vanilla extract – for that added depth of flavor you can only get from vanilla.
Optional flavor add ins:
- peppermint extract – a way to get that minty chocolate combo without the booze.
- peppermint liqueur – Or for those wanting a minty chocolate adult beverage to sip on. SO GOOD!!!!!
Optional toppings:
- homemade whipped cream – specifically previously frozen into nice dollops. (A great way to make use of leftover whipped cream from a previous dessert adventure).
- mini marshmallows – Personally, I prefer homemade whipped cream, or nothing, on top of my hot chocolate – but I know many love marshmallows. You do you.
What’s up with this frozen whipped cream?
In last weeks post, How to make whipped cream. I share a technique for freezing leftover whipped cream into piped rounds, or dollops. When you go to enjoy your hot chocolate you can plop a dollop of frozen whipped cream on top and watch it melt slowly.
The nice thing about this is that it helps cool down your hot drink slightly too.
Seriously, the cold, slow melting, frozen whipped cream on top of freshly made hot chocolate is just pure genius.
Consider it my Christmas gift to you.
How to make hot chocolate:
- Make a cornstarch slurry with some of the milk.
- Heat up the milk in a sauce pot and whisk in the cornstarch slurry.
- Add the chocolate and salt. Stir constantly until the chocolate is melted and smooth. Remove from the heat.
- Stir in the vanilla. And the peppermint liquor, or peppermint extract, if using.
- Transfer to mugs. Top with any of the optional toppings, if using.
- Grab a blanket. get cozy, and sip away at the most delicious hot chocolate!
That’s all there is to it!!!
This recipe reminds me of unexpected snow days growing up in Wisconsin. I would spend time playing outside in the snow until my toes got numb, and I had snow stuck to my knit hat. My Mom would have a pot of fresh hot cocoa waiting for me when I came inside. I sat in the kitchen defrosting as I sipped that delicious, warming drink.
Speaking of hot cocoa….
What is the difference between hot cocoa, and hot chocolate?
Hot chocolate is made using chocolate melted into milk. Whereas, hot cocoa is made using cocoa powder stirred into hot milk. Although, people most often call both by the name of hot chocolate.
But, there is a difference in taste and texture. Hot chocolate has a richer, more creamy, more chocolate-y taste and texture, while hot cocoa is often lighter in taste.
If you want hot cocoa, try my homemade hot cocoa mix. It’s so good!
I hope you find comfort in this hot chocolate during this strange Christmas season. 💗💚
Cheers.
More hot drinks for you to cozy up to:
More Christmas or wintertime treats for you to enjoy:
- gingerbread balls (no bake)
- date sweetened rum balls
- dark chocolate bark with candied oranges
- dark chocolate peppermint truffles
- homemade vegan chocolate turtles
- peanut butter blossom cookies
When you make this recipe don’t forget to leave a comment down below, along with a star rating. This really helps my blog out, and I love hearing from you. Thanks friends.
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Homemade Hot Chocolate (5 Ingredients)
- Prep Time: 2 mins
- Cook Time: 5 mins
- Total Time: 7 minutes
- Yield: 1 cup 1x
- Category: drinks, dessert, chocolate, easy, 10 ingredients or less, one pan
- Method: simmer
- Cuisine: gluten free, dairy free, vegan
- Diet: Gluten Free
Description
Hot chocolate is the perfect drink to cozy up to. It’s rich, creamy, and packed with dark chocolate. Add a peppermint twist by adding peppermint extract, or spiking it with peppermint liquor. Top with whipped cream, or marshmallows.
Ingredients
- 1 cup milk of choice (see notes)
- 1 teaspoon cornstarch (see notes)
- 2.5 tablespoons dark chocolate chips, or chopped chocolate bar
- pinch of kosher salt
- 1 teaspoon pure vanilla extract
Optional flavor add ins:
- 1/4 to 1/2 teaspoon peppermint extract
- 1 ounce peppermint liquor (we liked rumple mintz the best)
Optional toppings
- homemade whipped cream (see notes)
- mini marshmallows
- chocolate shavings, or a sprinkle of cocoa powder for garnish, if desired
Instructions
- Make the cornstarch slurry: To a small bowl add the cornstarch along with a few tablespoons of the milk. whisk with a fork until no lumps remain. Set aside.
- Make the hot chocolate: Add the milk to a small sauce pot. Turn the heat on high and whisk in the corn starch slurry, until smooth. Add the chocolate chips, and salt. Use a spatula to stir constantly, making sure to scrape the bottom of the pot to get all of the chocolate. Stir for about 5 minutes, or until all the chocolate has melted and the mixture is smooth. If using cow’s milk make sure to not let the milk come to a boil, turn down the heat to keep it at a gentle simmer – stirring constantly – otherwise the milk will scald. Once the chocolate is fully melted, and the mixture has thickened a little, remove the sauce pot from the heat.
- Stir in the vanilla + any other flavors: At this time stir in the vanilla. If you want to make this hot chocolate peppermint flavored (or spiked with peppermint liquor), add those ingredients now.
- Finish: Carefully transfer the hot chocolate into a mug (or mugs) and top with homemade whipped cream (see notes), or mini marshmallows, or any other garnishes mentioned above – if desired.
- Enjoy: Enjoy the hot chocolate immediately.
Notes
Milk: I like to use plain almond milk. However, you can use any type of plain dairy free milk you like, or cow’s milk. Or even half and half, or heavy cream for an extra indulgent hot chocolate.
Cornstarch: The cornstarch is simply there to thicken the hot chocolate a little, and make it more creamy without adding extra fat – it works beautifully. If you want to use whole milk, half and half, or heavy cream you might want to omit the cornstarch altogether.
Arrowroot starch: You can sub the cornstarch for arrowroot starch with slightly varying results.
Chocolate: You can use milk chocolate if you prefer, keep in mind the hot chocolate will be very sweet.
Alcohol: We did try bourbon in our hot chocolate and found it kind of “watered” down the hot chocolate. We liked a peppermint liquor the best since peppermint and chocolate go so well together. We like rumple mintz.
Whipped cream: I highly recommend freezing any leftover whipped cream you have from other desserts into dollops, or piped circles (see this post for directions). The frozen whipped cream is great on top of the hot chocolate because it helps to cool down the hot drink, slightly, and prevents the whipped cream from melting as fast. LOVE THIS!!!
Dairy free/vegan: To keep this recipe dairy free use dairy free milk and dairy free chocolate, and omit the whipped cream. To keep it vegan use dairy free milk, vegan/dairy free chocolate, and omit the whipped cream and marshmallows. (or use a coconut whipped cream, or vegan marshmallows).
Serving size: To increase the serving size of this recipe simply click the “2x”, or “3x” (etc) button in the recipe card.
I made this tonight, and am currently drinking it in front of a fire! It’s very rich and thick and chocolatey, and quite good. I’ve never put salt or vanilla in my hot chocolate before–I can’t taste them, but I can tell there’s more dimension than just chocolate + milk
Oh man, that sounds like the perfect way to enjoy hot chocolate, in front of a fire. So glad you enjoyed the hot chocolate so much. Thank you for the kind comment, and review. Hope you had a great Holiday, Rachel! 🙂