Hot Chocolate

Name: Hot Chocolate
Prep time: 15

4.5

4.5 out of 5 stars (based on 16 reviews)

15 min prep

2 servings

Carrot Icon for Number of Ingredients Size

6 ingredients

Making delicious, thick, velvety hot chocolate at home is easy. Unsweetened cocoa powder is the key. It has a richer, deeper, more chocolatey taste than commercial sweetened drinking chocolates. It can also be used for...

4 teaspoons sugar (turbinado or Florida Crystals)
2 tablespoons cocoa powder, unsweetened
1 cup milk
2 tablespoons milk
¼ teaspoon vanilla extract (optional)
Pinch of ground cinnamon (optional)

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Nutrition Facts

Calories

130 cals

Fat

5 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

18 g

Sugar

16 g

Fiber

2 g

Protein

6 g

Sodium

60 mg

Directions

Mix sugar, cocoa and the 2 tablespoons of milk in a mug until smooth. Set aside.
On the stovetop, heat the remaining 1 cup of milk in a small saucepan over a medium flame. If using a microwave, heat in a glass measuring jug until steaming hot but not boiling.
Gradually stir the hot milk into the cocoa mixture, stirring, until well blended. Pour back into the pan. Add the vanilla. Cook stirring for 1-2 minutes until almost boiling again. Remove from heat.
To froth the hot chocolate, buzz with an immersion blender in the saucepan or jug, or beat it with a balloon whisk. Pour it back into the mug and sprinkle with cinnamon if using. Alternatively, pour the hot chocolate into a blender, cover with the lid and a kitchen towel, and blend until frothy.

Chef Tips

For a deep chocolatey taste, use Dutch processed unsweetened cocoa powder.

For a Mexican twist, try adding adding a pinch of chili powder instead of the cinnamon.

In some countries, hot chocolate is made with water and not milk, so for lactose intolerants, experiment to find the unsweetened milk what works best. Don’t hesitate to up the chocolate content if the taste seems thin. When using a milk with added vanilla flavor, no need to add any extra.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society