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Homemade Hot Cocoa

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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.

Overhead view of a mug filled with homemade hot cocoa and a snowflake-shaped marshmallow.

Homemade hot cocoa for cozy days.

This homemade hot cocoa mix is a wintertime staple in our house, and is a bit different from any other recipe I have commonly seen. Inherited from my late mother-in-law, the recipe employs a simple, sweetened chocolate-cream base, which is easy to make and store in the refrigerator. Scoop this cream mixture generously into mugs and top off with warmed milk for a cozy treat that is barely more work than Swiss Miss, but a thousand times more rich and creamy. Marshmallows and chocolate shavings optional!

If snow is in the forecast, there’s no better way to feel like an 11/10 parent than to whip up a quick batch of this hot cocoa mix to tuck away in the fridge. When the sledding high wears off and the kids come in red-cheeked and chilled, you can have mugs of cocoa ready in no time.

Close up overhead view of two mugs of homemade hot cocoa, from a chocolate cream base, served with snowflake-shaped marshmallows and chocolate shavings.

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.

Overhead view of ingredients for a homemade cream hot cocoa mix: unsweetened cocoa squares, cream, sugar, water, and salt.

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.

Large cookie scoop full of homemade hot cocoa mix.

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.
Homemade hot cocoa topped with marshmallows and chocolate shavings.
5 from 9 votes

Homemade Hot Cocoa Mix

Easy to make at home, this hot cocoa mix yields mugs that are extra rich and delicious. Make a big batch of the creamy base, then store in the refrigerator or freezer and scoop into mugs with warm milk for a warm treat on demand.

Ingredients

  • 2 and 1/2 ounces (70 grams) unsweetened chocolate such as Baker's
  • 1/2 cup water
  • 2/3 cup (135 grams) granulated sugar
  • 1/2 teaspoon table salt
  • 1 cup (235 ml) heavy cream
  • hot milk for serving

Instructions

  • Combine chocolate and water in a small saucepan over low heat, stirring frequently until the chocolate melts and mixture is smooth. Add sugar and salt; stir well.
    2 and 1/2 ounces (70 grams) unsweetened chocolate, 1/2 cup water, 2/3 cup (135 grams) granulated sugar, 1/2 teaspoon table salt
  • Increase heat to medium-high and bring mixture to a boil. Once it bubbles, reduce heat to medium and simmer for 4 minutes, then set aside and let the mixture cool to room temperature.
  • While waiting for the chocolate mixture to cool, use an electric mixer to whip the heavy cream to soft peaks. Fold the whipped cream into the room temperature chocolate mixture until no streaks remain. This is your cream hot cocoa base; transfer to a container that can be sealed tightly and store in the fridge.
    1 cup (235 ml) heavy cream
  • When ready to serve, scoop out 2-3 heaping Tablespoons of the cream cocoa base into each mug. Warm milk on the stovetop or in the microwave, pour on top of the cocoa, and stir well. Top with marshmallows or chocolate shavings, if desired. Enjoy!
    hot milk
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Notes

  • Storage: Store the cream-cocoa base tightly covered in the refrigerator for 8-10 days. Scoop into mugs and add milk as desired.
  • Freezing: You can also scoop out and freeze individual portions for longer-term storage. Place generous scoops on a plate or baking sheet and place in the freezer, uncovered, for 90-120 minutes to freeze mostly solid, then gently wrap the portions individually in plastic wrap or silicone storage containers. Place together in a larger freezer-safe container and freeze for up to 3 months. Remove from the freezer as needed, unwrap, place directly in a mug, and defrost with the hot milk. In my experience pouring the milk directly over the frozen scoop is sufficient, but if you want your cocoa to be warmer, you can always quickly microwave it prior to drinking.

Nutrition Estimate

Serving: 1 cup of cocoa, Calories: 289 kcal, Carbohydrates: 25 g, Protein: 8 g, Fat: 18 g, Saturated Fat: 11 g, Cholesterol: 51 mg, Sodium: 211 mg, Potassium: 385 mg, Sugar: 23 g, Vitamin A: 685 IU, Vitamin C: 0.1 mg, Calcium: 295 mg, Iron: 1.1 mg

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.

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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.

23 Comments

  1. EVERYONE needs this recipe in their life! I’m not even a chocolate lover, but this stuff is just that good. In addition to making cocoa by mixing with steamed milk, I’ve used a heaping tablespoon of this mixed into a big cup of black coffee to make a rich, delicious mocha. I’ve also spread a scoop around the bottom of a bowl and then filled with fresh sliced strawberries or bananas, which is highly approved by my 6yo and by me. 

    1. I was just thinking this recipe would be perfect for all the people dealing with sub-zero temps right now! I hope you enjoy – and stay warm!

    1. Thanks, Prasanna! Yup, I added a copious volume of marshmallows for photograph purposes, but let’s be honest – I didn’t mind giving them a good home afterwards. 😉

  2. This reminds me of my grandmother and when they would come down to Austria from France by car in winter. She would always bring me poulain chocolate powder.I feel like having a cup right now. 🙂

  3. I love the simplicity of this delicious cocoa recipe. The powdered versions never dissolve completely in the warm milk! So excited to have found this recipe just as we are getting into the cold and snowy winter season!!!

  4. Could you freeze this in little scoops or mounds? There are only two of us, and I wouldn’t want any of this to go to waste.

    1. Hi Brenda, that is a great question! I am not sure, but suspect it will work to freeze little scoops and then defrost in the fridge as needed. I really want to know myself, so I am going to try this with a little bit I have left in the fridge right now. I’ll come back and let you know how it goes. Would love to compare notes if you try it, as well!

  5. I live in France and never heard of French cocoa either, but who cares this recipes sounds delicious and so cosy and since I am in France I have to make it and if Grandma Mary says so, so it is

  6. I absolutely LOVE those spiral bound family cookbooks and all the treasures they contain! This cocoa looks just incredible and I have never tried a cocoa mix that sounds quite like it! Thanks for sharing!

5 from 9 votes (1 rating without comment)

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