Homemade Hot Chocolate
This is my new favorite tradition, you guys. Homemade hot chocolate (almost) every night.
I’ve been making a version of this recipe for years, and figured I was long overdue to share it.
Yes, I know that it’s easy AF to rip open a packet of hot chocolate and toss it in the microwave. But you know me — I prefer to make things like this myself. If I had my way (and the time), everything would be made from scratch.
None of this should come as a surprise.
This “recipe” is as simple as throwing a few ingredients in a small sauce pan, whisking for a few minutes and then pouring into your favorite mug to enjoy! Oh, and don’t forget topping with as many marshmallows as you possibly can.
As with all of my recipes, feel free to modify to your liking! I often use my homemade almond milk (or cashew milk!) to make this hot chocolate, which tends to fill me up pretty quickly. So instead of using a full cup of milk, sometimes I adjust the liquid ratio so that I’m using 1/2 cup water and 1/2 cup milk.
Using this homemade hot chocolate recipe as a base, the possibilities are nearly endless!
In the mood for a Mexican hot chocolate? Add a pinch of cayenne! Craving a peppermint mocha, but it’s too late in the day to have more caffeine? A drop or two of peppermint extract or essential oil will do the trick. Still on a pumpkin kick? Mix in a tablespoon or so of pumpkin puree and maybe a 1/2 teaspoon of pumpkin pie spice.
Another fun treat? Melt in a piece or two of your favorite dark chocolate for an extra creamy, chocolate-y kick.
See? You do you, my friends.
- 1 cup of milk (see Notes)
- 1½ tablespoon dark cacao (or cocoa) powder
- 1 teaspoon honey (see Notes)
- ¼ teaspoon vanilla
- ¼ teaspoon cinnamon
- pinch of nutmeg
- pinch of sea salt
- piece or two of dark chocolate, optional
- marshmallows, for topping
- Add all ingredients to a small saucepan.
- Whisk over medium-low heat for about five minutes or until milk reaches your desired temperature. For added frothiness, blend for 30 seconds using a blender or handheld frother.
- Top with marshmallows, and enjoy!
To keep this recipe vegan, use maple syrup instead of honey.
Feel free to modify as you please. For example, to make this a Mexican hot chocolate, add a pinch of cayenne. For a pumpkin spice option, add a tablespoon of pumpkin puree and/or a ½ teaspoon of pumpkin pie spice. For a caffeine-free peppermint mocha, add a drop or two of peppermint extract or essential oil.
For extra chocolate-y kick, melt a piece of dark chocolate in the hot chocolate before whisking.
This recipe is easily doubled (or tripled) to share!
Cheers to the holiday season, my friends! Though if we’re being honest, I put our tree up weeks ago ;)
