Classic Hot Chocolate


October 2009


Recipe Preparation

Nutritional Content

One serving contains the following: Calories (kcal) 257.0 %Calories from Fat 61.8 Fat (g) 17.6 Saturated Fat (g) 9.1 Cholesterol (mg) 12.2 Carbohydrates (g) 27.8 Dietary Fiber (g) 2.3 Total Sugars (g) 23.2t Net Carbs (g) 25.5t Protein (g) 6.2t

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Making your own Hot Cocoa Mix is really easy and makes such a fun gift. My mom used to make a huge batch of this mix when we were little kids, before commercial cocoa mixes became available. But this recipe is much cheaper to make and I think it tastes much better! I like to keep this cocoa mix on hand all winter long so I can make a delicious mug of hot chocolate to warm up on cold days. This is my kids’ favorite after school treat on cold chilly days when they come in from school. There’s nothing more comforting than a plate of goodies and a steaming mug of cocoa. Try this recipe and enjoy creamy hot cocoa all winter long!

For malted milk: Stir in 1/2 cup malted milk powder, such as Ovaltine. Top with whipped cream and sprinkle with chopped malt-chocolate balls.
For Mexican spice: Stir in 1/2 tsp cinnamon and ⅛ tsp each nutmeg and cayenne. Top with whipped cream and sprinkle with more cinnamon.
For chocolaccino: Stir in 1 tsp espresso powder. Top with frothed milk and shaved chocolate.

Originally published in the Today’s Parent December 2016 issue. Photo by Roberto Caruso.

A New Spin on an Old Classic: Hazelnut Hot Chocolate Affogato

Put them together and call it something fancy? Genius.

But I have a confession to make: I don’t like coffee. Love the smell. Hate the taste.

That may seem like a problem, but I assure you, it’s not. Because when it comes to hot beverages that give you a buzz and bring you back to life, there is a next best thing: hot chocolate.

Throwing it back to its Italian roots, I decided to create a Hazelnut hot chocolate to really up the ante on my take on Affogato.

Oh, and I made the whole thing vegan and refined sugar free, just so you could have an extra serving. or three.

This particular recipe makes 3 generous servings, so if you need to feed more of your friends, adjust accordingly.

A note about the milk:You can, of course, use any kind of milk, but if you’re going for the Italian flare, use Hazelnut.

Don’t feel like making your own? No problem. Grab your favorite brand from the store and save yourself some time. I usually like Elmhurst.

If you’re feeling as fancy as the title of this dessert, you can make your own milk. See the instructions that follow.


Hazelnut Milk

  • 1 cup organic Hazelnuts, soaked overnight in filtered water
  • 2 1/2 cups filtered water
  • 1 date, pitted (optional)

Hot Chocolate

  • 1 batch of homemade Hazelnut milk (or 2 cups of store bought)
  • 1 tablespoon of raw unsweetened cacao nibs
  • 1 tablespoon raw unsweetened cacao powder
  • 2 dates, pitted


  • 1 pint of your favorite vegan vanilla ice cream (or regular if you’re a fan of dairy). I like Coconut Bliss
  • ½ a 73-85% dark chocolate bar - shave ¼ of it, and break the other ¼ into 3 pieces
  • Optional garnishes: shaved chocolate, cacao nibs, raw cacao powder and roughly chopped hazelnuts


For the Hazelnut Milk

  1. Drain and rinse your soaked Hazelnuts and place in a blender with your date and 2 ½ cups of water. Blend on high speed for at least a minute.
  2. Strain the milk through a nut milk bag or cheesecloth.

For the Hot Chocolate

  1. Combine all ingredients in a blender and blend for a minute or two until smooth. You don’t need to strain this as long as the dates weren’t too hard (and if they were, try soaking them first overnight to soften them up and make them nice and buttery).
  2. Heat it up in a saucepan over medium heat until perfectly warmed.

For the Affogato

  1. Grab 3 bowls or short mugs and scoop out 3 scoops of vanilla ice cream per person.
  2. Pour about ½ a cup of hot chocolate over top of the ice cream.
  3. Garnish liberally with shaved dark chocolate, chopped hazelnuts, cacao nibs, raw cacao powder and top it off with a big ol’ hunk of that dark chocolate.

Pro tip: if you’re not using Hazelnut milk, don’t use hazelnuts as a garnish. There is a rule of thumb in the chef world that it’s bad form to garnish with an ingredient that isn’t actually in the dish itself (I tried this in culinary school. It was met with open and penetrating disapproval). So if you choose to instead use almond milk, use chopped almonds as a garnish. Cashew milk? Use chopped cashews. You understand.

The Only 4th of July Jello Shots Recipe You’ll Ever Need

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Three decadent twists on classic hot chocolate

Nothing warms the body and soul like a rich mug of homemade hot chocolate. Here are three twists on a wintry favourite.

By Kristen Eppich Updated January 2, 2015

Choco-hazelnut hot chocolate recipe
Photo by Kristen Eppich

Snow on the ground, rosy cheeks, starry nights and lazy days. It’s hot chocolate time! After braving the weather, nothing warms the cockles more than a cup of steaming hot cocoa. Kids love classic hot chocolate, but here are three hot chocolate hacks for the rest of us who are looking for an adult twist.

Choco-hazelnut hot chocolate
Makes 2 servings

1/3 cup chocolate-hazelnut spread, preferably Nutella
3 cups whole or 2% milk
1/2 cup whipped cream


1. HEAT milk and nutella in a medium, heavy-bottomed saucepan over medium heat. Whisk often until it comes to a very gentle simmer and the mixture is smooth. Divide between two cups. Top with whipped cream and sprinkle sparingly with nutmeg.

Canadiana hot chocolate recipe

Canadiana hot chocolate
Makes 2 servings

3 cups whole or 2% milk
cayenne pepper
5 tbsp cocoa powder
4 tbsp maple syrup
1/2 cup whipped cream


1. HEAT milk with a pinch of cayenne in a medium, heavy-bottomed saucepan over medium heat until it comes to a very gentle simmer. Remove from heat and let steep for 5 minutes. Return to medium heat.

2. WHISK in cocoa and maple syrup. Cook until it returns to a gentle simmer and mixture is smooth. Divide between two cups. Top with whipped cream and sprinkle sparingly with cayenne.

Ginger hot chocolate recipe

Zesty ginger hot chocolate with toasted marshmallows
Makes 2 servings

1 1ࡨ-inch slice fresh ginger
3 cups whole or 2% milk
5 tbsp cocoa
2 tbsp sugar
1/2 cup mini marshmallows


1. PREHEAT oven to broil.

2. USING the back of a knife, bash the ginger slice, releasing its flavour. Heat ginger with milk in a medium, heavy-bottomed saucepan over medium heat until it comes to a very gentle simmer. Remove from heat and let steep for 5-10 minutes, or until the milk tastes of ginger. Return to medium heat. Whisk in cocoa and sugar. Cook until it returns to a gentle simmer and mixture is smooth. Divide between two cups.

3. LINE a small baking sheet with parchment. Make two 1/4-cup mounds of marshmallows on the tray. Place under the broiler and cook for 1 minute, or until the tops are golden but still holding their shape. Remove from oven. Carefully lift the marshmallow stack (they will be stuck together now) from the sheet and place on top of the hot chocolate.

*A mini kitchen torch will work to toast the marshmallows if you have one.

Related Items

1 Buzzing Peppermint Mocha Hot Chocolate

This decadent peppermint hot chocolate will have you buzzing in more ways than one. Between the mocha cold brew and peppermint schnapps, you&rsquoll be the life of the party while rocking around the Christmas tree all night long.

Here&rsquos what you&rsquoll need for each serving:

  • 1 cup whole milk
  • ¼ cup mocha cold brew
  • 2 oz. dark chocolate
  • 1 oz. semi-sweet chocolate
  • 1 ½ oz. peppermint schnapps
  • Whipped cream (optional)
  • Crushed candy canes (optional)

Here&rsquos how to make it:

1. Heat a saucepan on low and add the milk and both types of chocolate.

2. Whisk chocolate and milk until combined and then slowly add the mocha cold brew and whisk some more.

3. After about a minute or two, remove the saucepan from heat and whisk in the peppermint schnapps.

4. Pour into your favorite mug and enjoy with some whipped cream and a sprinkle of festive crushed candy cane pieces.

2 Classic Hot Chocolate With Baileys

You know the saying &ldquoif it ain&rsquot broke, don&rsquot fix it&rdquo? That&rsquos exactly how I feel about this feel-good timeless hot chocolate recipe. Skip the fancy toppings and spices and cozy up with this classic combination of warm, rich chocolate and creamy Baileys Original Irish Cream.

Here&rsquos what you&rsquoll need for each serving:

  • 3/4 cup whole milk
  • 1½ oz. dark chocolate
  • 1 oz. semi-sweet chocolate
  • 2 oz. Baileys Original Irish Cream
  • Whipped cream (optional)
  • Chocolate syrup (optional)
  • Chocolate shavings (optional)

Here&rsquos how to make it:

1. Heat a saucepan on low and add the milk and both types of chocolate.

2. Whisk chocolate and milk until combined.

3. After about a minute or two, remove the saucepan from heat and whisk in the Baileys.

4. Serve warm in a glass mug with whipped cream and a drizzle of chocolate syrup and chocolate shavings.

3 Spicy Spiked Hot Chocolate

This kickin&rsquo spicy hot chocolate may be the best way to warm up on a snowy winter day. The aromatic spices pair perfectly with a mixture of dark and semi-sweet chocolate&mdashthis is definitely not your average cup of hot cocoa.

Here&rsquos what you&rsquoll need for each serving:

  • 1 cup whole milk
  • 2 oz. dark chocolate
  • 1 oz. milk chocolate
  • 2 oz. spiced rum
  • Pinch of cayenne pepper
  • Pinch of nutmeg
  • Whipped cream (optional)
  • Caramel syrup (optional)

Here&rsquos how to make it:

1. Heat a saucepan on low and add the milk and both types of chocolate.

2. Whisk chocolate and milk until combined. Add spices and continue whisking.

3. After about a minute or two, remove the saucepan from heat and whisk in the spiced rum.

4. Serve hot in a mug with whipped cream and a drizzle of caramel syrup (and a tiny pinch of cayenne if you want extra heat).

4 Tipsy Toasted Marshmallow Hot Chocolate

There&rsquos something so irresistible about chocolate and marshmallow together in one delectable dessert or in this case, hot chocolate. Prepare to get toasted with our delicious alternative to a classic s&rsquomores.

Here&rsquos what you&rsquoll need for each serving:

  • 1 cup whole milk
  • 2 oz. dark chocolate
  • 1 oz. milk chocolate
  • 1 oz. Kahlua
  • 1 oz. coffee liqueur
  • 4 large marshmallows
  • Graham cracker crumbs (optional)

Here&rsquos how to make it:

1. Heat a saucepan on low and add the milk and both types of chocolate.

2. Whisk chocolate and milk until combined.

3. After about a minute or two, remove the saucepan from heat and whisk in the Kahlua and coffee liqueur.

4. Serve warm in a camper mug.

5. To roast the marshmallows, use a metal-skewer or any type of heat-resistant long utensil, and roast your two marshmallows at a time over a low-medium flame on your stove.

6. Top the hot chocolate with the toasted marshmallows and enjoy.

5 Loaded Dairy-Free Hot Chocolate With &ldquoThe Works&rdquo

Who says you need milk for a creamy, frothy hot chocolate? This boozy beverage is made with an almond and unsweetened coconut vanilla creamer and it is so insanely good. To make it extra festive and fun, go crazy with toppings like whipped cream, sprinkles, chocolate shavings, or whatever you have in the pantry.

Here&rsquos what you&rsquoll need for each serving:

  • 1 cup Nutpods Unsweetened Vanilla Creamer
  • 2 oz. dark chocolate
  • 1 oz. semi-sweet chocolate
  • 1 ½ oz. cinnamon schnapps
  • Whipped cream (optional)
  • Sprinkles or chocolate shavings (optional)
  • Chocolate syrup (optional)

Here&rsquos how to make it:

1. Heat a saucepan on low and add the non-dairy creamer and both types of chocolate.

2. Whisk chocolate and milk until combined.

3. After about a minute or two, remove the saucepan from heat and whisk in the schnapps.

4. Serve warm in an oversized mug with a mountain of whipped cream and all of the toppings that your heart desires.

Here’s What You Need for One Serving:

  • 4 ounces chopped chocolate (milk or dark)*
  • 1 cup whole milk
  • A pinch of salt
  • Additional flavorings, as desired**
  • Two saucepans
  • A wooden spoon
  • A whisk

*Hot chocolate is at its richest and most flavorful when it’s prepared using high quality chocolate instead of cocoa powder. Pick your favorite and experiment. While milk chocolate is wonderful, dark chocolate gives your favorite cold weather drink a sophisticated edge.

**Consider adding flavoring agents to your hot cocoa such as ground cinnamon, nutmeg, ginger, or even flaked sea salt which adds a pleasing crunch.

Hot Chocolate Bombs

After the summer excitement of the whipped drink on TikTok, Dalgona Coffee, came winter's Hot Chocolate Bombs. For those who may have missed the latter trend, you're essentially dealing with molds of chocolate filled with homemade hot cocoa mix and marshmallows that explode after being dropped into hot milk. And although they're extremely fun to watch unfold, it's not just a novelty thing. The melted chocolate, along with the hot chocolate mix, makes the creamiest drink. Honestly, the best cup of cocoa I've had in a long time.

The bombs can be drizzled with extra chocolate and topped with sprinkles, crushed peppermint, or even crushed hard caramels. And all of these fun toppings can go inside the bombs as well! This recipe is extremely customizable, which is why it's so fun. My recommendation? Try it with oat milk!

Have you tried these? Let us know how you filled them in the comments below!

Salted Vanilla Hot Chocolate

Cook Time: 5 minutes

Total Time: 10 minutes

Warm up this winter with a sweet and salty twist on a classic hot chocolate, made with Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder and a pinch of sea salt.


  • 2 cups whole milk
  • 1/2 cup good quality cocoa powder, sifted
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon Nielsen-Massey Pure Vanilla Powder
  • marshmallows or freshly whipped cream (optional, for serving)


  1. Heat milk in a saucepan over medium heat until it just begins to bubble around the edges (do not let it fully boil or it will form a skin).
  2. Whisk together cocoa powder, sugar, sea salt, and vanilla powder.
  3. Pour about 1/2 cup of warm milk into cocoa powder mixture and whisk until smooth and no stray lumps of cocoa powder remain. Whisk in remaining milk until smooth. Pour into mugs and serve warm, topped with marshmallows or freshly whipped cream (if desired).

Did you make this recipe?

Let us know what you think!
Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil.

Disclosure: I was compensated by Nielsen-Massey Vanillas on behalf of Food Fanatic for my time in developing this recipe and post. All opinions are my own.

Watch the video: Φανταστικό ρόφημα ζεστής σοκολάτας. Amazing hot chocolate. Sweet Alice. Ε04 (October 2021).