BEST HOT CHOCOLATE

Ingredients

• 4 oz Dark or Semi‑Sweet Chocolate (50‑60% cacao, finely chopped)
• 4 cups Milk (dairy or dairy‑free) (Whole milk, 2% milk, oat milk, almond milk, or coconut milk all work)
• 3 tablespoons Cocoa Powder (Unsweetened, preferably Dutch‑process)
• 2 tablespoons Maple Syrup or Honey (Adds balanced sweetness; can use either)
• 2 tablespoons Whipped Cream (optional topping) (Dairy whipped cream; can substitute coconut whipped cream for vegan version)
• 1 teaspoon Cacao Powder for Dusting (optional) (For garnish)

Instructions

1. Prepare Ingredients

   Finely chop the 4 oz of dark or semi‑sweet chocolate and measure out milk, cocoa powder, and maple syrup or honey.

   Time: PT5M

2. Heat Milk and Dissolve Cocoa

   Add the 4 cups of milk to a medium saucepan over medium heat. Whisk in the 3 Tbsp cocoa powder, stirring continuously until fully dissolved and the mixture begins to steam.

   Time: PT5M

   Temperature: Medium heat

3. Sweeten the Base

   Stir in 2 Tbsp maple syrup or honey, continuing to whisk until the sweetener is fully incorporated.

   Time: PT1M

4. Melt the Chocolate

   Add the chopped chocolate to the simmering milk‑cocoa mixture. Whisk constantly for about 5 minutes, ensuring the chocolate fully melts and no clumps remain.

   Time: PT5M

   Temperature: Low‑medium simmer

5. Optional Whipped Cream Topping

   While the hot chocolate stays warm, whip the cream (or coconut whipped cream) until soft peaks form. Set aside.

   Time: PT2M

6. Serve

   Pour the hot chocolate into mugs, leaving room for toppings. Add a dollop of whipped cream and dust with a pinch of cacao powder if desired.

   Time: PT1M

Nutrition Facts

Calories

220

Protein

5 g

Carbohydrates

25 g

Fat

12 g

Fiber

2 g