Stirring Up Tradition: Our Favorite Christmas Tree Hot Chocolate
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 used to grab a few hot chocolate packets, but it didn’t take long for me to decide those just wouldn’t do. I’m definitely a chocolate person—the darker the better—so those bland, watery mixes felt like a letdown. Even when we made them with all milk, they still tasted thin and diluted. I craved something rich, thick, and creamy. Not quite sipping chocolate, but definitely something more satisfying than the standard mix.
A Recipe That Hits the Sweet Spot
I dove into research, testing all sorts of methods. Some recipes used only chocolate and milk. Others called for cocoa powder and sugar. Technically, hot cocoa uses cocoa powder, while hot chocolate is made with real chocolate. But I wanted the best of both worlds—so I used both. The result? Deep flavor and smooth richness in every cup. And since there’s real chocolate in the mix, I’m sticking with the name hot chocolate.
Let’s Talk Ingredients
When it comes to hot chocolate, quality ingredients make a world of difference. Here’s what I use and why:
Chocolate
Choose a high-quality bittersweet chocolate that melts easily. Regular chocolate chips or standard candy bars can lead to a grainy texture or overly sweet result. I’ve had the best luck with chopped bars from brands like Guittard, Valrhona, or Ghirardelli—or, for convenience, Ghirardelli’s bittersweet chocolate chips melt beautifully.
Dutch-Process Cocoa Powder
This isn’t the time for natural cocoa. Dutch-process cocoa is smoother, darker, and more chocolatey in flavor. You’ll find it in most grocery stores these days, or you can order online. It’s the secret to that deep, rich color and taste.
Whole Milk
Yes, you can technically use 2%, but if you can swing it—go with whole. It gives the drink its creamy backbone and balances the chocolate perfectly.
You’ll also need a bit of sugar, a pinch of salt, and optional extras like heavy cream for whipped topping or marshmallows for cozy fun.
Quick and Cozy Method
This recipe is quick enough to make on a whim, but special enough to become a tradition. I double it often and keep it warm in a slow cooker for guests or holiday mornings.
Start by combining the sugar, cocoa powder, salt, and 1 cup of the milk in a saucepan. Stir over medium heat until the mixture begins to boil, then let it bubble for one full minute, stirring constantly.
Next, add the remaining milk and continue heating until it reaches scalding (about 180°F, or when bubbles appear around the edges). Don’t let it boil past this point—milk burns easily. If you accidentally go too far, just strain the mixture before serving.
Meanwhile, melt the chocolate in the microwave in 30-second intervals, stirring between each session until smooth.
If you’re topping with whipped cream, go ahead and beat that up now—medium-high speed until soft peaks form.
Remove the milk mixture from the heat and whisk in the melted chocolate until completely smooth and velvety.
Ready to Serve
Serve the hot chocolate right away in your favorite mugs. Top with whipped cream, marshmallows, or even a peppermint stick for a festive touch. It’s cozy, chocolatey, and everything a good December evening should be.
Stovetop Hot Chocolate
Ingredients
- 5 cups whole milk
- ⅓ cup sugar
- ⅓ cup dutched cocoa powder sifted
- 5 oz bittersweet chocolate chips (I recommend Ghirardelli brand) about ¾ cup
- pinch of salt
- 1 cup heavy whipping cream optional
- mini marshmallows optional
Instructions
- Combine sugar, cocoa, salt, and 1 cup of the milk in a large saucepan or pot. Stir over medium heat until the mixture starts to boil. Cook, stirring constantly, for 1 full minute.
- Add the remaining milk and heat until scalding hot (180℉ with bubbles on the sides), but do not boil.
- While the milk mixture is heating, place the chocolate chips in a microwave-safe bowl and heat in the microwave for 30 seconds. Stir and heat for another 30 seconds. Stir again and set aside.
- (Optional) Whip the heavy cream on medium-high speed until soft peaks form and set aside.
- When the milk mixture reaches the scalding point, remove from heat and immediately whisk in the melted chocolate until smooth.
- Serve immediately, topped with whipped cream or marshmallows if desired.
[…] Cocoa Powder – as I mentioned, you’ll need two kinds of cocoa powder, natural and dutched. You can read more about the difference between the two in my Stovetop Hot Chocolate post. […]