5 from 23 votes

Hot Cocoa

Name: Hot Cocoa
Prep time: 2 min
Cook time: 3 min
Total time: 5 min
Ingredients: 2 Tablespoons light brown sugar (firmly packed); 1 Tablespoon natural cocoa powder; Pinch of table salt (about 1/16th teaspoon); ¾ cup milk (divided); ¼ cup heavy cream ((may substitute with more milk)); ¼ teaspoon vanilla extract

By Sam MerrittPublished Feb 01, 2024

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53 Comments

Servings: 1 cup

5 mins

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Skip the store-bought packets and make this 5-minute hot cocoa recipe! It tastes SO much better and uses just 6 pantry staples. Perfect for a snow day! Recipe includes a how-to video!

Cup of hot cocoa topped with marshmallows, whipped cream, and chocolate shavings.

What’s to Love About This Hot Cocoa Recipe

Rich chocolate flavor that’s SO much better than the pre-made packets! No artificial flavors here.
Takes just 5 minutes to make! Great for whipping up last-minute.
Uses pantry staples, so there’s no need to run to the store. Because of this, it makes a tasty snow day treat, especially when paired with my french toast or peanut butter cookies ❄️
Makes a single serving but easily doubles or triples for more.
Can be made dairy-free by swapping in a non-dairy milk.

While I already have a rich, decadent hot chocolate recipe on the blog, it’s not necessarily a quick treat. It’s the ultimate hot chocolate if you ask me, but it’s also slightly fussier than ripping open a packet and pouring it in some hot water. Some days I want something that’s just a little bit less complicated, but still chocolatey and flavorful.

This hot cocoa recipe is the solution for all of you who are just as impatient as I am. It’s easier and more basic, but still satisfying and better than those fake store bought packets. It’s perfect for days when you’re snowed in and stuck with what’s already in your pantry. I think you’re going to love it!

Ingredients

This recipe so simple with just 6 ingredients, all of which are pantry staples.

Milk. I prefer to use whole milk, but you can really use whatever you have on hand, including non-dairy milk. Just keep in mind that whatever milk you use can change the final flavor/texture of your cocoa.
Cocoa powder. Do not use Dutch processed cocoa powder, which is unfortunately unpleasant in this drink. Stick with natural cocoa powder for this recipe.
Brown sugar. This drink is perfectly sweetened without being over the top. I opt for brown sugar which has a richer flavor than granulated because of the molasses, so it deepens the flavor of the cocoa nicely. I actually do this with quite a few of my chocolatey recipes, like my chocolate cake and my brownies. In a pinch you can substitute granulated sugar.
Heavy cream. This is optional, but I love the richness it adds to this recipe. If you don’t have cream, or simply don’t want to use it, you can just use additional milk instead.
Vanilla and salt. A pinch of salt and a splash of vanilla round out the flavors and make it so satisfying!

SAM’S TIP: To create a velvety smooth texture, I start by whisking just a bit of the milk with the cocoa and sugar mixture. This helps the sugar dissolve evenly and blooms the cocoa too (for a rich chocolate flavor!).

This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

How to Make Hot Cocoa

Cocoa powder, brown sugar, and salt being whisked together in a pot.

Whisk together the cocoa powder, brown sugar, and salt in a saucepan.

Cocoa and milk mixture darkening on the stovetop.

Add a few tablespoons of the milk and whisk until you have a smooth mixture. Heat over medium low, whisking frequently, until the sugar dissolves and the color deepens to a darker brown. This will ensure a smooth, lump-free final result.

Cream being poured into hot cocoa on the stovetop.

Pour in the cream and remaining milk and keep cooking/whisking until your cocoa is steaming.

Vanilla extract being poured into a milk, cream, and cocoa mixture on the stove.

Remove the pan from the heat, stir in the vanilla, then serve! I like to top mine with mini marshmallows and homemade whipped cream.

SAM’S TIP: Just like when making chocolate pudding, it’s best to add the vanilla after removing from the heat. Adding it before would cook off the flavor (and we don’t want to waste any vanilla extract–have you seen how expensive that stuff is?!).

Two cups of cocoa topped with whipped cream, marshmallow, and chocolate shavings.

Frequently Asked Questions

What is the difference between hot cocoa and hot chocolate?

Hot cocoa is made with cocoa powder and hot chocolate is made with melted chocolate. Hot chocolate is typically richer and thicker as a result, and it takes a bit more time and effort to make.

Can I substitute water for the milk/cream?

In my opinion, hot cocoa is MUCH better with milk (and cream!). It’s richer, silkier, and has a far better flavor. I do not recommend making this recipe with water.

Can I make this hot cocoa recipe dairy free?

Yes. Making this recipe dairy-free is as simple as using a non-dairy milk! Just substitute this for the milk and cream, and you’re good to go.

Overhead view of a cup of hot cocoa topped with marshmallows, whipped cream, and chocolate shavings.

If you really want to get fancy, top your hot cocoa with some chocolate whipped cream or add a drizzle of chocolate sauce inside your mug!

Enjoy!

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5 from 23 votes

Hot Cocoa

Skip the store-bought packets and make this 5-minute hot cocoa recipe! It tastes SO much better and uses just 6 pantry staples. Perfect for a snow day!

Recipe includes a how-to video!

Prep: 2

Cook: 3

Total: 5

Servings: cup

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Equipment

Ingredients

▢ 2 Tablespoons (25 g) light brown sugar, firmly packed
▢ 1 Tablespoon (6 g) natural cocoa powder
▢ Pinch of table salt, about 1/16th teaspoon
▢ ¾ cup (177 ml) milk, divided
▢ ¼ cup (60 ml) heavy cream, (may substitute with more milk)
▢ ¼ teaspoon vanilla extract

Instructions

In a small saucepan, combine brown sugar, cocoa powder, and salt and whisk together.
2 Tablespoons (25 g) light brown sugar, 1 Tablespoon (6 g) natural cocoa powder, Pinch of table salt
Add approximately 2-3 Tablespoons of your milk and whisk until smooth.
¾ cup (177 ml) milk
Place saucepan over low heat and whisk until sugar begins to melt and mixture darkens in color.
Add the remaining milk and the heavy cream and whisk until mixture is steaming.
¼ cup (60 ml) heavy cream
Remove from heat and add vanilla extract. Stir well then pour into heatproof mug. Enjoy warm, this cocoa is excellent enjoyed plain/as-is or topped with whipped cream, marshmallows, chocolate shavings, etc.!
¼ teaspoon vanilla extract

Notes

Servings

This recipe makes 1 cup of hot cocoa. Feel free to double, triple, or quadruple the recipe to make as many cups of cocoa as you’d like.

Cocoa

Use natural/unsweetened cocoa powder. I do not recommend using Dutch cocoa, it has an unpleasant taste in this recipe.

Sugar

I prefer light brown sugar, but regular granulated sugar could be substituted.

Milk

I use and recommend whole milk, but you can use whatever you have on hand.

Heavy cream

This ingredient is optional. If you don’t have it on hand or don’t want to use it, simply substitute with more milk (bringing the total amount of milk to 1 cup (236ml).