Easy Hot Chocolate Recipe

Two glass mugs filled with hot chocolate topped with mini marshmallows, placed on a white surface with a striped cloth, chocolate chips, and a small wooden bowl of marshmallows nearby.

This easy hot chocolate recipe is rich and creamy, made on the stovetop in just 7 minutes with real milk, cocoa, and chocolate chips. It's an easy hot cocoa recipe the whole family will ask for on cold nights.

Course Beverage, Dessert

Cuisine American

Diet Vegetarian

Keyword chocolate, comfort food, creamy, quick

Prep Time 2

Cook Time 5

Total Time 7

Servings servings (7.5 fl oz, about 1 cup)

Calories 140

Author Gina Dickson

Ingredients

3 cups milk (whole or 2%)
2 tablespoons cocoa powder
½ cup milk chocolate chips
2 tablespoons granulated sugar
½ teaspoon vanilla extract
1 pinch salt

Instructions

Heat and Mix

In a medium saucepan, add milk, cocoa powder, chocolate chips, and granulated sugar.
3 cups milk, 2 tablespoons cocoa powder, ½ cup milk chocolate chips, 2 tablespoons granulated sugar
Whisk until the cocoa powder is fully dissolved and the mixture looks smooth.
Place the saucepan over medium heat. Whisk frequently until the chocolate chips are melted and the hot chocolate is creamy.

Add Flavor

Remove the saucepan from the heat.
Let it cool for about 2 minutes.
Stir in the vanilla extract and a pinch of salt.
½ teaspoon vanilla extract, 1 pinch salt

Serve

Pour into mugs.
Top with marshmallows and whipped cream, if you like.

Notes

Make Ahead: Mix the dry ingredients (cocoa and sugar) in a jar ahead of time. When ready, whisk into warm milk with chocolate chips.
Storage: Once cooled, pour any leftovers into an airtight jar or container and refrigerate for up to 3 days.
Reheating: Warm gently on the stovetop over low heat, whisking as it warms. Or microwave in 30-second intervals, stirring each time.
Substitutions: For a dairy-free version, swap the milk for oat, almond, or cashew milk.
Variations: For extra richness, stir in a splash of half and half. For a holiday version, add 1/2 teaspoon peppermint extract along with the vanilla. For a spiced version, add 1/2 teaspoon ground cinnamon. For a mocha version, stir in 1 to 2 tablespoons instant coffee. For a little heat, add a pinch of ground cayenne pepper.
Serving for a Crowd: Make a large batch and keep it warm in a slow cooker. Place a ladle and mugs beside it for easy self-serve.

Nutrition