Homemade Hot Cocoa

This easy Homemade Hot Cocoa Mix yields mugs that are extra rich and delicious. Make a big batch of the 4-ingredient cream base, then store in the refrigerator or freezer and scoop into mugs with warm milk for a warm treat on demand.

Grandma’s French Cocoa

This is a recipe I am so grateful to have inherited from my mother-in-law. Like many families, we have one of those very traditional, simple, spiral-bound family cookbooks that includes many of the recipes my husband grew up eating. Let me assure you, that thing is battered and splattered and loved. And of all the recipes in it, few speak to my heart like this cocoa mix.

You see, my husband enjoyed a pretty idyllic childhood in Montana, where long, cold winters are a given. I hold in my mind’s eye a charming vision of him and his siblings stumbling in from the cold, stamping snow and ice from their boots, and rushing into the kitchen to be greeted with a steaming mug of their mother’s hot cocoa.

Hot Cocoa vs. Le Chocolate Chaud

The only puzzle to me is that Grandma always called this “French cocoa.” Although I have spent more hours than seems reasonable researching hot cocoa, I’ve never ascertained a link between this method of preparation and anything particularly French.

What’s more, having personally sampled quite a few hot chocolates around France and Belgium — we lived in Belgium for three years — this recipe is different, and I prefer it! Parisian and many other European cafés sell a thick, very rich drink as “le chocolat chaud” — it truly is more like melted chocolate than anything else.

The recipe published here is strong on the chocolate but very drinkable, as well. While the consistency is similar to that of a powdered mix, because this starts with a cream base, there’s no little bits of undissolved sugar, no questionable ingredients, and a whole lot more flavor and richness.

Key Ingredients

• Unsweetened chocolate squares. I often use Baker’s chocolate for an economical option, but you can always level up with a brand such as Guittard. Just be sure to use unsweetened chocolate, as you’ll be adding the right amount of sugar separately.
• Cream. In this recipe, heavy cream, also known as heavy whipping cream, is essential to producing the right texture and richness. I do not recommend substituting light cream, half and half, or anything else. It will not whip properly.
• Granulated white sugar, salt, and water.

These ingredients together make the chocolate cream base. You will add warm milk separately to finish the drink. For that, you can use any type that you like – dairy milk, almond milk, soy milk, oat milk, etc.

How To Make Homemade Hot Cocoa

I’ve included step-by-step photos here to make this recipe extra easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Melt and sweeten the chocolate. Begin by melting down the chocolate with a bit of water to help smooth it out. Stir in the sugar and salt. Let this mixture simmer for about 4 minutes to be sure the sugar is fully dissolved and incorporated, then set it aside and cool to room temperature.

Whip the cream to soft peaks. While waiting for the chocolate mixture to cool, use an electric mixer to whip the cream into soft peaks. Fold this into the chocolate when cooled. Try to fold gently, just until no large streaks remain.

Store. Transfer this cream chocolate mixture to a container that can be tightly sealed. (I use a simple round Pyrex container with lid.) It will keep in the refrigerator for 8-10 days.

Scoop and top with milk. When ready to enjoy a mug of cocoa, portion a generous two to three Tablespoons of the cream base into your mug. (A large cookie scoop is perfect for this.) Top off with milk that’s been warmed in the microwave or on the stove and give it a good stir.

Top Tips for Success

• Let room temperature be room temperature. I know it’s tempting to cheat and fold in the cream while the chocolate mixture is still warm, but for best results, wait. If the chocolate mixture is still warm, it will cause the cream to collapse and the mixture will never fully recover its rich texture. If in a desperate hurry, place the chocolate mixture in the fridge for a few minutes to speed it along.
• Freeze for longer term storage. Place generous scoops of the cocoa mixture on a plate or baking sheet and place in the freezer, uncovered, for 90-120 minutes. Gently wrap the frozen portions individually in plastic wrap or silicone storage containers. Combine in a larger freezer-safe container and freeze for up to 3 months. When ready, unwrap, place directly in a mug, and defrost with the hot milk.
• Have fun with toppings. This cocoa is delicious by itself, but for extra fun, stock up on mini marshmallows, chocolate shavings, chocolate or caramel drizzle, or small peppermint or toffee bits for sprinkling on top.

If you try this Homemade Hot Cocoa, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.

Related Recipes

Craving more chocolate? A flourless chocolate cake, our favorite chocolate buttermilk cake or cupcakes, or rich and fudgy dark chocolate sea salt cookies always satisfy.

You can also FOLLOW me on PINTEREST, INSTAGRAM, and FACEBOOK for more great recipes and ideas!

This post was originally published on December 21, 2017, and has been updated with new photos, clearer instructions, and more tips and tricks for success.