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This Easy Homemade Hot Chocolate is made with just two ingredients right on your stovetop and is endlessly customizable. It’s a cozy winter treat!
Deck the halls with boughs of holly—and a mug of easy homemade hot chocolate— fa-la-la-la-la, la-la-la-la!
To me, there’s nothing more holiday than spending a chilly afternoon watching a Hallmark holiday moving while sipping on a mug of easy homemade hot chocolate.
To date, I have a number of homemade hot chocolate mixes under my belt, such as this Crockpot Hot Chocolate and French Hot Chocolate.
However, this may be my best hot cocoa recipe yet (it’s certainly the easiest)!
5 Star Review
“This is so yummy! The salt was such a good tip, I tried the hot chocolate before and after I added the salt and it really completes it.”
— Kate —
For years, I was tied to the instant hot chocolate packets because they are convenient, but I’ve never been totally comfortable with their ingredients or their lackluster flavor.
Now that I’ve discovered how to make a heavenly, easy homemade hot chocolate with only TWO core ingredients, I’ll never go back to store-bought mixes again.
Why I love this Easy Homemade Hot Chocolate:
- It’s just as quick and easy as a mix, but it tastes far, far more wonderful.
- It’s more affordable than store-bought mixes.
- I can control the ingredients (read: add more chocolate).
- No corn syrup or other artificial stuff added.
- I can make as large or as small a batch as I please (the recipe below makes one perfect cup, but feel free to multiply as needed).
- The hot chocolate customization possibilities are endless (just like this Cookie Mix in a Jar).
How to Make Easy Homemade Hot Chocolate
Are you ready for this homemade hot chocolate hack?
All you need is milk (any kind) and chocolate chips.
That’s it!
Melt them together on the stove, and in a few short minutes, you have a homemade hot chocolate that puts the packets to shame.
The Ingredients
- Milk. Any kind you like. I usually stick with skim milk to try and make my cocoa healthy…ish (like this Healthy Hot Chocolate). If you prefer 2% or whole milk, be my guest!
- Chocolate Chips. Drop the cocoa powder (save it for these Brownie Bites) and instead reach for the semi-sweet chocolate chips in your pantry. For an even richer homemade hot cocoa mix, choose a 65% or greater dark chocolate—Trader Joe’s and Ghiradelli make some of the BEST chocolate for homemade hot cocoa.
Hot Chocolate Additions
- Kosher Salt: Adding a tiny pinch of salt to homemade hot chocolate helps balance the flavor and keeps it from being overly sweet. Try it and see if you agree.
- Pure Vanilla Extract: Make sure you use the real deal! Because this homemade hot chocolate has so few ingredients, you can truly taste every one, so quality is important. This brand is super high quality, but this bargain buy is pretty darn good too.
- Espresso Powder: Coffee has a magical way of intensifying taste of taste chocolate. If you are a chocoholic, you’ll love the extra oomph the espresso powder provides. As long as you only add a little, the coffee flavor is imperceptible, but you’ll taste the chocolate more.
- Peppermint Extract: Your homemade peppermint hot chocolate will put Starbucks’ to shame. Be careful with this one; a few drops goes a long way.
- Cinnamon: For a spicy twist, add a pinch of cayenne along with it to make Mexican hot chocolate.
- Peanut Butter, White Chocolate, or other flavored baking chips: Try swapping half of the chocolate chips in the recipe for another chip flavor for a tasty twist.
- Booze: A girl needs to stay warm in the winter! Favorites: peppermint schnapps; dark rum; Kaluha; Irish whiskey.
Tip!
Don’t forget about toppings: I’m usually a whipped cream girl or enjoy my hot chocolate plain, but a giant pile of mini marshmallows, sprinkles, and a drizzle of hot fudge or caramel is a sweet treat every now and then.
The Directions
- Warm the milk until steaming.
- Stir in the chocolate chips until melted along with any mix-ins.
- Serve hot with toppings. ENJOY!
Storage Tips
- To Store. Let cool to room temperature then store in a covered container for up to 1 day in the fridge.
- To Reheat. Warm in a microwave-safe mug in the microwave or in a saucepan on the stovetop until steaming.
What to Serve with Homemade Hot Chocolate
Recommended Tools to Make this Recipe
- Small Whisk. SO HANDY. I use this 99.9% more often than my larger whisk.
- Metal Measuring Cups. I use this set daily for cooking and baking.
- Festive Mug. Because the best homemade hot cocoa comes served in a holiday mug.
The Best Saucepan
I love my AllClad pan set, including this saucepan. Its aluminum tri-ply construction is so durable and ideal for even heat distribution.
Tonight, set the packet aside, put on your fuzzy slippers, and curl up with a steaming mug of this easy homemade hot chocolate.
Holiday lights and sequined tree skirts are optional but encouraged.
Frequently Asked Questions
I typically make this recipe on the stovetop but you could also experiment with making this easy homemade hot chocolate in the microwave. Warm the milk in a microwave-safe glass measuring cup until steaming. Then stir in the chocolate chips until melted and fully incorporated. Be careful not to over microwave the chocolate or it may burn.
Yes. Milk and most chocolate chips on the market are gluten free. As always check your labels to be certain.
I have not tried freezing this hot cocoa recipe but I have heard of people freezing hot chocolate in an ice cube tray for later use. If you decide to experiment with freezing this recipe I’d love to hear about your results.
This Easy Homemade Hot Chocolate is made with just two ingredients right on your stovetop and is endlessly customizable. It’s a cozy winter treat!
Deck the halls with boughs of holly—and a mug of easy homemade hot chocolate— fa-la-la-la-la, la-la-la-la!
To me, there’s nothing more holiday than spending a chilly afternoon watching a Hallmark holiday moving while sipping on a mug of easy homemade hot chocolate.
To date, I have a number of homemade hot chocolate mixes under my belt, such as this Crockpot Hot Chocolate and French Hot Chocolate.
However, this may be my best hot cocoa recipe yet (it’s certainly the easiest)!
5 Star Review
“This is so yummy! The salt was such a good tip, I tried the hot chocolate before and after I added the salt and it really completes it.”
— Kate —
For years, I was tied to the instant hot chocolate packets because they are convenient, but I’ve never been totally comfortable with their ingredients or their lackluster flavor.
Now that I’ve discovered how to make a heavenly, easy homemade hot chocolate with only TWO core ingredients, I’ll never go back to store-bought mixes again.
Why I love this Easy Homemade Hot Chocolate:
- It’s just as quick and easy as a mix, but it tastes far, far more wonderful.
- It’s more affordable than store-bought mixes.
- I can control the ingredients (read: add more chocolate).
- No corn syrup or other artificial stuff added.
- I can make as large or as small a batch as I please (the recipe below makes one perfect cup, but feel free to multiply as needed).
- The hot chocolate customization possibilities are endless (just like this Cookie Mix in a Jar).
How to Make Easy Homemade Hot Chocolate
Are you ready for this homemade hot chocolate hack?
All you need is milk (any kind) and chocolate chips.
That’s it!
Melt them together on the stove, and in a few short minutes, you have a homemade hot chocolate that puts the packets to shame.
The Ingredients
- Milk. Any kind you like. I usually stick with skim milk to try and make my cocoa healthy…ish (like this Healthy Hot Chocolate). If you prefer 2% or whole milk, be my guest!
- Chocolate Chips. Drop the cocoa powder (save it for these Brownie Bites) and instead reach for the semi-sweet chocolate chips in your pantry. For an even richer homemade hot cocoa mix, choose a 65% or greater dark chocolate—Trader Joe’s and Ghiradelli make some of the BEST chocolate for homemade hot cocoa.
Hot Chocolate Additions
- Kosher Salt: Adding a tiny pinch of salt to homemade hot chocolate helps balance the flavor and keeps it from being overly sweet. Try it and see if you agree.
- Pure Vanilla Extract: Make sure you use the real deal! Because this homemade hot chocolate has so few ingredients, you can truly taste every one, so quality is important. This brand is super high quality, but this bargain buy is pretty darn good too.
- Espresso Powder: Coffee has a magical way of intensifying taste of taste chocolate. If you are a chocoholic, you’ll love the extra oomph the espresso powder provides. As long as you only add a little, the coffee flavor is imperceptible, but you’ll taste the chocolate more.
- Peppermint Extract: Your homemade peppermint hot chocolate will put Starbucks’ to shame. Be careful with this one; a few drops goes a long way.
- Cinnamon: For a spicy twist, add a pinch of cayenne along with it to make Mexican hot chocolate.
- Peanut Butter, White Chocolate, or other flavored baking chips: Try swapping half of the chocolate chips in the recipe for another chip flavor for a tasty twist.
- Booze: A girl needs to stay warm in the winter! Favorites: peppermint schnapps; dark rum; Kaluha; Irish whiskey.
Tip!
Don’t forget about toppings: I’m usually a whipped cream girl or enjoy my hot chocolate plain, but a giant pile of mini marshmallows, sprinkles, and a drizzle of hot fudge or caramel is a sweet treat every now and then.
The Directions
- Warm the milk until steaming.
- Stir in the chocolate chips until melted along with any mix-ins.
- Serve hot with toppings. ENJOY!
Storage Tips
- To Store. Let cool to room temperature then store in a covered container for up to 1 day in the fridge.
- To Reheat. Warm in a microwave-safe mug in the microwave or in a saucepan on the stovetop until steaming.
What to Serve with Homemade Hot Chocolate
Recommended Tools to Make this Recipe
- Small Whisk. SO HANDY. I use this 99.9% more often than my larger whisk.
- Metal Measuring Cups. I use this set daily for cooking and baking.
- Festive Mug. Because the best homemade hot cocoa comes served in a holiday mug.
The Best Saucepan
I love my AllClad pan set, including this saucepan. Its aluminum tri-ply construction is so durable and ideal for even heat distribution.
Tonight, set the packet aside, put on your fuzzy slippers, and curl up with a steaming mug of this easy homemade hot chocolate.
Holiday lights and sequined tree skirts are optional but encouraged.
Frequently Asked Questions
I typically make this recipe on the stovetop but you could also experiment with making this easy homemade hot chocolate in the microwave. Warm the milk in a microwave-safe glass measuring cup until steaming. Then stir in the chocolate chips until melted and fully incorporated. Be careful not to over microwave the chocolate or it may burn.
Yes. Milk and most chocolate chips on the market are gluten free. As always check your labels to be certain.
I have not tried freezing this hot cocoa recipe but I have heard of people freezing hot chocolate in an ice cube tray for later use. If you decide to experiment with freezing this recipe I’d love to hear about your results.
Ideas to Customize:
- 1/4 teaspoon pure vanilla extract or 1-2 drops pure peppermint extract
- 1 shot whiskey, dark rum, or peppermint schnapps
- Pinch kosher salt highly recommended for all flavor combinations
- Pinch espresso powder will enhance the chocolate flavor
- For topping: Whipped cream, marshmallows, caramel, or hot fudge
-
In a small saucepan, heat the milk over medium high heat until steaming and small bubbles form around the edge (do not let the milk boil!).
-
Add the chocolate chips, stirring occasionally with a whisk until smooth and melted. Then add any desired mix-ins or additional flavors.
-
Serve hot with desired toppings.
- *MILK OPTIONS: I usually use skim milk, but 2% or whole will give the hot chocolate more body and richness. Dairy-free options such as almond milk, soy milk, or oat milk can be used well.
- **CHOOSING CHOCOLATE: For the best-tasting homemade hot cocoa using chocolate chips or chopped chocolate, I like to use a 65% or greater dark chocolate.
- TO STORE: Let cool to room temperature then store in a covered container for up to 1 day in the fridge.
- TO REHEAT: Warm in a microwave-safe mug in the microwave or in a saucepan on the stovetop until steaming.
Serving: 1cup (without additional mix-ins or toppings)Calories: 360kcalCarbohydrates: 35gProtein: 11gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 15mgPotassium: 609mgFiber: 4gSugar: 29gVitamin A: 485IUCalcium: 323mgIron: 3mg
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