Drinking Chocolate Recipe

Measure and chop

Finely chop the bittersweet chocolate so it melts quickly. Measure out milk, cream, cocoa powder, sugars, salt and vanilla before you begin.

Combine dry cocoa and a little milk

In a small bowl or measuring cup, whisk the unsweetened cocoa powder with 2 tablespoons of the milk until it forms a smooth, lump-free paste (this prevents clumping when added to hot liquid).

Heat milk and cream

In a medium heavy-bottomed saucepan, combine the remaining milk (about 3 6/8 cups) and the heavy cream. Warm over medium heat, stirring occasionally, until the mixture is steaming and small bubbles form around the edges but not boiling (commonly called scalding), about 5–7 minutes.

Add sugars and salt

Whisk in the granulated sugar, light brown sugar, and fine sea salt until dissolved. Reduce heat to low–medium to maintain gentle simmering.

Incorporate cocoa paste

Whisk the cocoa powder paste into the warm milk mixture until fully combined and smooth, scraping the bowl to get all the cocoa.

Melt in chopped chocolate

Remove the pan briefly from the heat and add the finely chopped bittersweet chocolate. Let sit for 30–45 seconds to begin melting, then whisk vigorously until the chocolate is fully incorporated and the mixture is glossy and homogeneous. Return to very low heat if necessary to keep it warm, but do not boil.

Adjust texture and flavor

Taste the drinking chocolate and adjust sweetness or salt as desired. Stir in the vanilla extract. If you prefer a thicker, more luxurious drinking chocolate, simmer gently for 3–4 minutes while whisking; for a lighter cup, heat only until combined.

Coffee or espresso

For a mocha-style drinking chocolate, stir in 1/2 cup of hot strong brewed coffee or espresso after the chocolate has melted and the mixture is smooth. Heat through briefly.

Spices and zest

If using, stir in 1 teaspoon orange zest and/or 1/4 teaspoon ground cinnamon after removing from heat for a fragrant variation. Allow a minute for flavors to meld.

Ladle the drinking chocolate into warmed mugs (about 1 cup per serving). Top each mug with whipped cream or a handful of marshmallows if desired. Dust lightly with cocoa powder or a pinch of cinnamon. Serve immediately while very hot.

Storage: Cool leftover drinking chocolate to room temperature, transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stove over low heat, whisking to recombine; add a splash of milk if it becomes too thick.