How to Make The Best Hot Chocolate Of All Time (4 ways)

Ingredients

• 2.5 tablespoons Instant Hot Chocolate Mix (about 20 g, any brand)
• 1 cup Whole Milk (236 ml, 2% or whole)
• Handful Marshmallows (for topping, optional)
• 1 tablespoon Heavy Cream (about 18 g, 35 % fat)
• 0.25 teaspoon Vanilla Extract (about 2 g)
• 1.5 tablespoons Brown Sugar (about 18 g)
• 2 tablespoons Unsweetened Cocoa Powder (about 13 g)
• 4 ounces Dark Chocolate (70 % cacao) (finely chopped, about 113 g)
• 2 tablespoons Granulated Sugar (about 30 g)
• 1 tablespoon Cornstarch (about 9 g, for slurry)
• 8 ounces Dark Chocolate (70 % cacao) (finely chopped, about 226 g)
• 0.5 pod Vanilla Bean (seeds scraped, pod retained for infusion)
• 1 Cinnamon Stick (charred on one side under broiler)
• 1 Dried Chili (New Mexican or similar) (seeded, lightly smoked, adjust heat to taste)
• Pinch Salt (enhances flavor)

Instructions

1. Classic Instant Hot Chocolate

   Measure 2½ Tbsp (20 g) instant hot‑chocolate mix and 1 cup (236 ml) whole milk. Heat the milk in a saucepan over medium heat until steaming, then whisk in the mix until fully dissolved. Top with marshmallows if desired.

   Time: PT4M

   Temperature: 70‑80°C

2. Simple Single‑Serve Hot Chocolate

   Combine 1 cup (236 ml) whole milk, 1 Tbsp (18 g) heavy cream, ¼ tsp (2 g) vanilla extract, 1½ Tbsp (18 g) brown sugar, and 2 Tbsp (13 g) unsweetened cocoa powder in a saucepan. Heat over medium, whisking occasionally, until the mixture is hot and the sugar and cocoa have dissolved. Serve with marshmallows or whipped cream and grate a bit of chocolate on top.

   Time: PT7M

   Temperature: 80°C

3. Italian‑Style Thick Hot Chocolate (Cioccolata Calda)

   Finely chop 4 oz (113 g) dark chocolate. In a small saucepan, combine the chocolate, a splash of whole milk, 2 Tbsp (30 g) granulated sugar, and 1 Tbsp (6 g) cocoa powder. Heat over medium, stirring until melted. Meanwhile, whisk 1 Tbsp (9 g) cornstarch with a small splash of milk to form a slurry. Once the chocolate is melted, slowly whisk in the remaining 1½ cups (354 ml) whole milk, then bring to a gentle boil. Whisk in the cornstarch slurry and continue cooking, stirring constantly, until the drink thickens to a custard‑like consistency. Pour into a mug, top with whipped cream, and dust with cocoa powder.

   Time: PT16M

   Temperature: 85°C

4. Mexican Spiced Hot Chocolate

   Char one side of a cinnamon stick under the broiler for about 5 minutes, then set aside. In a small saucepot, combine 8 oz (226 g) finely chopped dark chocolate, 1½ cups (354 ml) whole milk, 1½ Tbsp (18 g) brown sugar, the seeds and pod of ½ vanilla bean, the charred cinnamon stick, one seeded dried chili, and a pinch of salt. Heat over medium, stirring until the mixture is hot, steamy, and the chocolate has melted (≈5 minutes). Remove the pot from heat, let sit 10 minutes for flavors to meld, then discard the cinnamon stick and vanilla pod. Blend the hot mixture on high speed until smooth, strain through a fine‑mesh strainer into a mug, and serve with your favorite topping.

   Time: PT19M

   Temperature: 80‑85°C

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g