This recipe for My Favorite Hot Chocolate has been tweaked to perfection over the years. Plus, it’s almost as easy as opening a ready-made hot chocolate packet, but SO much better. This is wonderfully rich and satisfying – especially on cool nights – and it’s not too sweet either.
I drink hot chocolate a few nights each week, no matter the time of year. I believe in this comforting little practice with all my heart.
After all, there are no rules that hot chocolate can only be had when it’s snowing or when Santa comes. Whenever my usual mug of hot herbal tea just won’t cut it, I make this for myself.
- It’s creamy and rich and very, very chocolaty
- It’s also smooth, totally satisfying and filling, too
I’d like to point out that hot chocolate with a side bowl of buttered mashed potatoes while watching a good movie has been known to ease your troubles, if you have any. This has been a public service announcement 🙂
This hot chocolate recipe comes together quickly, and is made from scratch on the stove top with just a few easy-to-find ingredients.
Ingredients you’ll need for My Favorite Hot Chocolate
Almond Milk: I absolutely LOVE toasted coconut almond milk for it’s thick consistency and flavor, (not sponsored) but regular milk can be used if you’d like.
Whipped Cream: Totally optional, though either whipped cream OR marshmallows are mandatory 🙂 I use a dairy-free whipped topping that comes in a tub in the freezer section of grocery stores.
Coconut Sugar: This gives us a deep, rich flavor, and is a pretty main-stream ingredient these days, found near the regular sugar in well-stocked grocery stores. In case you’re wondering, this hot chocolate recipe has a faint hint of nutty coconut flavor, but not much at all.
Cocoa Powder: Just the regular powdered stuff that comes in a can.
Cinnamon and Sea Salt: Both HUGE flavor-boosters, so don’t skip them.
Vanilla: Make sure to use pure vanilla extract (not imitation) as it adds a special sweetness you can’t get from anything else.
How To Make This Recipe
Let’s break this down:
- Almond milk in goes into a medium saucepan
- Cocoa powder, sugar, cinnamon and salt too
- Whisk, whisk, whisk
- Add the vanilla!
- Pour it into a mug and top with whipped cream (and shaved chocolate)
Now go sit on the couch 🙂
Tips for Making and Serving This Recipe
- Feel free to adjust the sweetness up or down with more coconut sugar. Start by adding a 1/2 teaspoon at a time.
- Add more cocoa powder for a stronger chocolate flavor, adding 1/4 teaspoon at a time.
- IF AT ALL POSSIBLE, serve with a cinnamon graham cracker or cookie 🙂
- No whipped cream? Have a few marshmallows instead!
More Recipes to Try
If you’ve tried My Favorite Hot Chocolate, or any other recipe on Studio Delicious, tell me about it in the comments below
My Favorite Hot Chocolate
- 1 1/2 cups Almond Milk
- 1 1/2 tablespoons Cocoa Powder, unsweetened
- 2 tablespoons Coconut Sugar
- 1/4 tsp Cinnamon, ground
- 1/8 tsp Sea Salt
- 1/2 teaspoon Pure Vanilla Extract
- Whipped Cream, for serving
- Shaved Chocolate for garnish, optional
- In a medium saucepan, add the almond and turn the burner on medium high heat.
- Add the cocoa powder, coconut sugar, cinnamon and sea salt
- Whisk the ingredients together to combine, continuing to heat on medium high the mixture heats through. It'll be smooth and a bit frothy.
- Remove from heat and add the vanilla extract, whisk to combine. Pour into a mug and add whipped cream or marshmallows and shaved chocolate, if you like.
- Use plain, vanilla or toasted coconut almond milk.
- Regular milk is fine to use too.
- Add more coconut sugar if you like it sweeter, just start with adding 1/2 teaspoon at a time to taste.
- I use a non-dairy natural whipped topping that's usually available in the freezer section of well-stocked grocery stores.
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
This recipe was updated with new photos and text in February, 2020