Homemade Hot Chocolate
A rich and creamy homemade hot chocolate that brings warmth and comfort during chilly days, crafted with quality chocolate and milk.
Ingredients
Base Ingredients
- 4 cups whole milk For ultimate creaminess—don’t skimp here. Substitute with 2% milk for a lighter version.
- 1/3 cup Redpath Golden Yellow Sugar, packed Adds sweetness and hint of caramel flavor. Adjust to taste or substitute with preferred sweetener.
- 1 piece vanilla bean, split lengthwise and seeds scraped Elevates hot chocolate to gourmet levels. Substitute with 1 teaspoon of high-quality vanilla extract if unavailable.
- 1/8 teaspoon salt Enhances flavors and balances sweetness.
- 75 grams unsweetened chocolate, finely chopped Choose a good quality chocolate for the best flavor.
Toppings (Optional)
- whipped cream For topping.
- marshmallows Classic choice that adds nostalgia.
- cocoa powder A dusting adds visual appeal and chocolatey flavor.
Instructions
Making Your Homemade Hot Chocolate
- In a medium pot, combine 4 cups of whole milk, 1/3 cup of Redpath Golden Yellow Sugar, the vanilla seeds and pod, and 1/8 teaspoon of salt. Set over medium heat, stirring gently until the sugar dissolves and the milk is steaming but not boiling (around 5-7 minutes).
- While the milk warms, place 75 grams of finely chopped unsweetened chocolate in a heatproof bowl. Once the milk reaches steaming temperature, pour about 1 cup of the hot milk over the chocolate. Let sit for about 1 minute to melt.
- After the chocolate has melted, gently stir until smooth. Then, stir in another ladleful of the warm milk to temper the chocolate, followed by the remaining milk mixture in the pot, stirring on low heat until fully incorporated (around 3 minutes).
- Remove and discard the vanilla bean pod, and serve hot! Carefully ladle the hot chocolate into mugs. Top with whipped cream, marshmallows, or a dusting of cocoa powder if desired.
Notes
Ensure your chocolate is finely chopped for easier melting. Use room temperature ingredients where possible for even warming. Leftover hot chocolate can be refrigerated for 2-3 days. Reheat gently on the stove.