The Best Hot Chocolate From Scratch (Sneakz-Approved)

Rich. Real. No weird ingredients. No shortcuts. Perfect for fighting frigid outside temperatures.
Serves 2 generous mugs (or 3 kid-size cups)

Ingredients

2 cups whole milk
(or 1½ cups whole milk + ½ cup heavy cream for extra richness)
2 oz high-quality dark chocolate, chopped
(60–70% cacao is ideal; avoid chocolate chips—they’re waxy)
1½ tbsp unsweetened cocoa powder
(Dutch-processed for smoothness, natural for deeper bite but both work)
1½–2 tbsp sugar, maple syrup, or honey
(adjust to taste; start low)
¼ tsp vanilla extract
Tiny pinch of salt (kosher salt is best)
(this is non-negotiable. It unlocks the chocolate flavor)

Optional Flavor Boosters (pick one)

2 cinnamon sticks (classic, kid-friendly) - I always add two cinnamon sticks into my milk when I heat it. I remove them once the milk is ready.
Orange peel strip (drop in while heating, remove before serving)
¼ tsp espresso powder (doesn’t make it “coffee”—just deeper chocolate. It's the adult version.)
Pinch of nutmeg (warm, wintery)

Instructions

Warm the milk gently
Add milk (and cream, if using) to a small saucepan. Heat over medium-low, stirring occasionally. Add cinnamon or orange peel or both if using. Remove them when the milk is warmed.
Do not boil. You want steam, not bubbles.
Bloom the cocoa
Whisk the cocoa powder and salt into the warm milk. This step matters—it prevents graininess and deepens flavor.
Melt the chocolate
Add the chopped dark chocolate. Stir slowly until fully melted and glossy.
Sweeten + finish
Stir in sugar, maple syrup (or honey) and vanilla. Taste. Adjust sweetness now—chocolate strength varies.
Optional: emulsify for café-level texture
For ultra-smooth hot chocolate, use an immersion blender for 10–15 seconds. This makes it luxurious without adding junk.
Serve immediately
Pour into mugs and enjoy while hot. Whip cream or marshmallows are always fun. Add them as you serve.

Why This Recipe Works

Real chocolate + cocoa powder = depth and body
Maple or honey = warmth without sugar spike overload
Salt = fuller chocolate flavor, less need for sweetness
Gentle heat = no scorched milk, no bitter notes

Kid-Friendly Add-Ons (Sneakz Style)

Whipped cream made with lightly sweetened real cream
Cinnamon dusting instead of marshmallows
A splash of warm milk for younger kids who want it lighter

Make-Ahead Tip

You can make a double batch, refrigerate it for up to 3 days, and reheat gently on the stove. Stir well before serving.

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