One of my family’s favorite Christmas traditions is putting on a big ol’ pot of hot chocolate and decorating the Christmas tree. We usually do this the weekend after Thanksgiving, and this year was no exception. Years ago, we would do this using hot chocolate packets, but I quickly made the decision that those just wouldn’t do! I’m definitely a chocolate person – the darker the better – so I couldn’t stand the bland flavor from the packets. Even when we made it with all milk, it just seemed thin and diluted. I craved something rich, thick and creamy. Not necessarily as thick as a sipping chocolate, but somewhere in between that and the weak milky mixture the packets produced.

Enter inspiration! I started fervently researching different kinds of recipes and methods. Some use only chocolate and milk. Others call for cocoa powder, sugar and milk. In fact, that is the official difference between hot chocolate and hot cocoa – the former is made with real chocolate, while the latter uses cocoa powder. I tried a few different ways and methods and slowly, but surely settled on what I think is the best of both worlds. Now, my recipe contains both cocoa and chocolate, which means it could technically be named either or both (I think – don’t quote me here) but with my chocolate obsession and there actually being real chocolate in this recipe, I decided it should definitely be called a hot chocolate.

Ingredients

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Now, as with any recipe, quality ingredients matter! Here’s what you need to know about the main ingredients at play here:

Chocolate – I won’t go into all the details of the quality of chocolate (because I certainly do live by the fact that not all chocolate is created equal), but what you need to know here is that it’s important to use a good quality bittersweet chocolate that melts smoothly. Chocolate for eating or regular chocolate chips might cause your drink to be grainy and way too sweet. The best option is always a good quality chocolate that is roughly chopped by hand, but I’ve found that this particular recipe does great with good quality bittersweet chocolate chips (like these ones by Ghirardelli). Some suggested brands if you were to use chopped chocolate bars: Guittard, Vahlrona, Ghirardelli.
Dutch-process Cocoa Powder – Even though dutched cocoa powder and natural cocoa powder is interchangeable in most recipes, I highly recommend not doing so with this one. Dutched cocoa powder is made from beans that was put through a process to neutralize it’s acidity to a PH of around 7, which results in a smoother taste and a darker color. This type of cocoa powder is widely available in most grocery stores or you can find it here.
Whole Milk – I don’t always have it on hand (we usually buy 2%), so I don’t always stick to the whole-milk rule myself, but I do highly suggest you do if you can as it really does make the hot chocolate that much creamier and works well with the richness of the chocolate and cocoa powder.

Other than these three, you’ll also need sugar, salt, and optional heavy whipping cream and marshmallows.

Method

The method for this recipe is actually quite simple and super quick. As long as you have the ingredients on hand, this can definitely be a spur-of-the-moment kitchen creation – perhaps as a treat after an unexpectedly difficult day or even to serve to guests who “happen to be in the neighborhood and are thinking about dropping by in, like, 20 minutes?” It’s also a great recipe to double for a crowd and keep warm in the crock pot – something I usually do on Christmas day when we’re hosting the whole family.

First, combine the sugar, cocoa, salt, and 1 cup of the milk in a saucepan and stir over medium heat until it starts to boil. Cook, stirring constantly, for one full minute and then add the remaining milk, slowly heating to the scalding point (180℉ with bubbles on the sides). It’s very important that you do not let the mixture boil after this point as the milk will burn very easily. If you do get to boiling point, however, it’s still fine, you’ll just need to strain it before serving to get out all the potential burnt yuckies.

While you wait for the mixture to heat up, microwave the chocolate (chips) in a bowl for 30 seconds. Stir and return to the microwave, heating for another 30 seconds and stirring once more. Set it aside. If you’re adding the optional whipped cream, this would be a good time to whip the cream on medium-high speed until soft peaks form and set aside so you can serve immediately while the chocolate is hot.

Once the milk mixture reaches the scalding point, remove it from the heat and immediately add the melted chocolate. Whisk to combine until the mixture is completely smooth.

And just like that, your hot chocolate is ready! You can serve it immediately, topped with a dollop of whipped cream, or for a little extra sweetness, switch the cream out for marshmallows. I also highly recommend adding a peppermint stick or candy cane to it for that Christmassy taste and feel.