Looking for the best hot chocolate recipes? You’re in the right place.

Hot Chocolate: Different Delicious Ways to Make It

Today, we’re looking at hot chocolate. Not just the powdered kind, but a few different ways to make it. Let’s see which one might be your new favorite.

Classic Instant Hot Chocolate

This is for consistency, just a basic instant mix.

Ingredients

• ○ 2.5 tablespoons or 20 grams hot chocolate mix
• ○ 1 cup or 236 milliliters hot milk

Instructions

1. Mix the hot chocolate powder into the hot milk.
2. Add marshmallows, if you like.

Simple Single Serving Hot Chocolate

This one is a step up from instant, with a richer taste.

Ingredients

• ○ 1 cup or 236 milliliters whole milk
• ○ 1 tablespoon or 18 grams heavy cream
• ○ 1/4 teaspoon or 2 grams vanilla extract
• ○ 1.5 tablespoons or 18 grams brown sugar
• ○ 2 tablespoons or 13 grams unsweetened cocoa powder

Instructions

1. Combine all ingredients in a saucepan.
2. Place over medium heat and whisk occasionally until it’s hot and everything is dissolved.
3. Serve with marshmallows or whipped cream, and for an extra decadent touch, you can even make an easy chocolate ganache for smooth, silky desserts to drizzle on top.

Italian Hot Chocolate (Cioccolate Calda)

This one is known for being thick and rich.

Ingredients

• ○ 1.5 cups or 354 milliliters whole milk, divided
• ○ 4 ounces finely chopped dark chocolate
• ○ 2 tablespoons or 30 grams granulated sugar
• ○ 1 tablespoon or 6 grams cocoa powder
• ○ 1 tablespoon or 9 grams cornstarch

Instructions

1. Put the chopped dark chocolate in a small saucepan with a splash of the whole milk.
2. Start heating this over medium heat. Add the granulated sugar and cocoa powder.
3. Stir occasionally as it melts.
4. While the chocolate melts, mix the cornstarch with a small splash of whole milk in a separate bowl to make a slurry.
5. Once the chocolate is melted, slowly pour in the rest of the milk, whisking constantly.
6. Keep heating until the liquid is hot, then whisk in the cornstarch slurry.
7. Continue heating and whisking until the mixture gets thick.
8. Pour into a mug, add whipped cream, and dust with a little cocoa powder.

Mexican Hot Chocolate

This recipe brings some smoky, spicy notes to your hot chocolate.

Ingredients

• ○ 1 cinnamon stick
• ○ 1 seeded dried chili (like New Mexican chili), be careful with the spice level
• ○ 8 ounces or 226 grams dark chocolate (around 70% cocoa), finely chopped
• ○ 1.5 tablespoons or 18 grams brown sugar
• ○ 1/2 vanilla bean pod, seeds scraped out (keep the pod)
• ○ Small pinch of salt
• ○ 1.5 cups or 354 milliliters whole milk

Instructions

1. Char one side of the cinnamon stick under a broiler.
2. In a small saucepan, combine the chopped dark chocolate, brown sugar, vanilla bean seeds and pod, charred cinnamon stick, dried chili, salt, and whole milk.
3. Heat and stir until the mixture is hot and steamy, and the chocolate has melted.
4. Take it off the heat and let it steep for 10 minutes.
5. Remove the vanilla bean pod and cinnamon stick.
6. Blend the mixture in a blender on high speed until it’s smooth.
7. Pour the hot chocolate through a fine mesh strainer.
8. Serve with your favorite toppings.

From these, the Mexican hot chocolate and the Italian hot chocolate really stood out. They both had a deep flavor, with the Mexican one having that smoky, spicy kick. It’s getting colder out, so maybe try one of these hot chocolates this season, perhaps alongside a delicious fudgy brownies recipe with a coffee boost for the ultimate treat!

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