Hot Chocolate Recipe
Make Hot Chocolate Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Hot Chocolate Base
Flavoring & Finishes
Method
Hot Chocolate Base
- 1
Warm milk mixture
In a medium saucepan, combine 4 cups whole milk and 1/2 cup heavy cream. Place over medium-low heat and warm gently until steam starts to rise and small bubbles form around the edges (do not boil), about 5–7 minutes, stirring occasionally.
- 2
Whisk in dry chocolate
Whisk in 2 tablespoons unsweetened cocoa powder, 2 tablespoons granulated sugar, and a pinch of salt until fully dissolved and smooth, about 1 minute.
- 3
Melt chopped chocolate
Add 6 ounces finely chopped bittersweet chocolate to the warm milk. Keep heat at low; stir constantly with a heatproof spatula or whisk until the chocolate is completely melted and the mixture is glossy and uniform, about 2–3 minutes. Do not let the mixture boil.
Flavoring & Finishes
- 4
Add flavorings
Remove the pan from heat briefly and stir in 1 teaspoon vanilla extract and 1/4 teaspoon ground cinnamon. If using, whisk in 1/4 cup brewed espresso or strong coffee for added depth. Taste and adjust sweetness: add up to 1 tablespoon more sugar if desired.
- 5
Reheat gently
Return the pan to very low heat just to bring the hot chocolate back to serving temperature (do not boil), about 1 minute, stirring to keep a smooth texture.
- 6
Serve
Pour hot chocolate into 4 mugs (approximately 1 cup each). Top with marshmallows or a swirl of whipped cream, and finish with a light dusting of grated chocolate or cocoa powder.