Old-school Hot Chocolate Recipe

Antiquated hot cocoa is a scrumptious beverage for the nippy long periods of fall and winter. This hand crafted variant is rich, heavenly, and shockingly simple to make. All you need is unsweetened chocolate, milk, sugar, and vanilla.

A steaming cup of hot cocoa isn’t finished without a liberal last little detail. Great toppings incorporate normal or mini marshmallows or a major spoonful of marshmallow creme or fluff. You can likewise finish it off with newly whipped cream or whipped topping.

Hot cocoa is additionally very versatile, and there are loads of approaches to make it your own or take it over the top. The most famous varieties can make it more extravagant, include some zest, or spike it with mint and chocolate mixers.


  • 2 ounces (2 squares) unsweetened chocolate
  • 1/3 cup sugar (white granulated)
  • 4 cups milk (whole)
  • 1 pinch salt
  • 1/2 teaspoon vanilla extract
  • Garnish: marshmallow creme or fluff, or whipped cream

Steps to Make It

  1. Gather the ingredients.
  2. In a 2-quart saucepan, place the chocolate, sugar, milk, and salt. Over medium-low warmth, mix until the chocolate liquefies and the blend is all around mixed.
  3. Remove from the heat and mix in the vanilla concentrate.
  4. Pour the hot cocoa into mugs and top with a spoonful of marshmallow creme or whipped cream, whenever wanted.
  5. Serve and enjoy!


  • Keep your hot cocoa warm longer by serving it in preheated mugs. Either fill each cup with boiling water while you’re making the beverage or warmth water-filled cups in the microwave for 10 seconds. Dump out the water before pouring the hot cocoa.
  • Adjust the measure of sugar to suit your taste. For example, 1/4 cup is acceptable on the off chance that you lean toward a beverage that is less sweet.
  • If you just have semi-sweet or improved chocolate accessible, you shouldn’t include any sugar. Dissolve the chocolate and milk blend first, taste it, at that point choose if it needs a tablespoon or two of sugar.


  • Create a more extravagant hot cocoa by supplanting 1 to 1/2 cups of the entire milk with creamer or light cream.
  • Transform the beverage into an adult grasshopper by including 2 ounces of crème de menthe and 1/2 ounce of crème de cacao. A dose of peppermint schnapps makes a grown-up hot cocoa, while the 12 PM blizzard formula includes a sprinkle of green crème de menthe on top.
  • Make spiced Mexican hot cocoa with the expansion of 3/4 teaspoon of ground cinnamon and a scramble of ancho stew powder. Add a cinnamon adhere to each cup and top with a dab of whipped cream.
  • For cinnamon hot cocoa, mix in 1 insufficient teaspoon of ground cinnamon.
  • Add 2 tablespoons of moment coffee powder to the pan alongside the chocolate, sugar, milk, and salt to make mocha hot cocoa.

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