Hot Cocoa Recipe
Make Hot Cocoa Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hot Cocoa Base
Boozy Add-ins (per serving)
Garnish & Optional
Method
Hot Cocoa Base
- 1
Warm the dairy
In a small saucepan over medium-low heat, combine 2 cups whole milk and 1/4 cup heavy cream. Warm gently until steam begins to rise and small bubbles form around the edge — do not boil (about 4–5 minutes).
- 2
Bloom the cocoa
Whisk together 2 tablespoons unsweetened cocoa powder and 2 tablespoons granulated sugar in a small bowl. Add 1–2 tablespoons of the warmed milk mixture to the cocoa-sugar and whisk into a smooth paste to remove lumps.
- 3
Combine and melt chocolate
Whisk the cocoa paste back into the saucepan. Add 2 ounces chopped bittersweet or semisweet chocolate and a pinch of salt. Continue to cook over low heat, stirring frequently, until the chocolate is fully melted and the mixture is smooth and slightly thickened (2–3 minutes).
- 4
Finish
Remove the pan from heat and stir in 1/2 teaspoon vanilla extract. Taste and adjust sweetness if desired by adding up to 1 tablespoon more sugar.
Boozy Add-ins (per serving)
- 5
Portion the cocoa
Divide the prepared hot cocoa evenly between two heatproof mugs (approximately 1 cup per mug).
- 6
Add spirits
To each mug, stir in 1 tablespoon dark rum and 1 tablespoon coffee liqueur. If you prefer a stronger boozy profile, increase one or both by up to 1 teaspoon.
Garnish & Optional
- 7
Top and finish
Top each boozy hot cocoa with about 2 tablespoons whipped cream (or a generous swirl). Scatter 1 tablespoon mini marshmallows over the cream and grate a little chocolate or dust 1/2 teaspoon cocoa powder. If using, express an orange peel over the surface and drop it in for a bright citrus aroma.
- 8
Serve immediately while hot. Provide a small spoon for stirring through garnishes and enjoying any melted chocolate at the bottom of the mug.