The best hot chocolate can be made with only two core ingredients: dark chocolate and milk. Start with the highest-quality dark chocolate you can find for the richest flavour. From there you can keep it classic or infuse the milk with flavours such as Earl Grey, masala chai, warming spices, extracts, or a pinch of chilli. Hot chocolate is simple to prepare and immensely comforting.
This post was sponsored by Cacao Barry.
I have fond memories of my mother bringing out tiny, delicate china teacups filled with hot chocolate when we came in from playing in the snow. Those little cups felt special, and hot chocolate was the treat reserved for chilly days and cozy afternoons.
If you want other warming drinks for winter, consider trying a strong Turkish-style coffee for an afternoon pick-me-up or a spiced hot buttered rum when you feel like something boozy and indulgent.
Hot Chocolate Versus Hot Cocoa
People often use “hot chocolate” and “hot cocoa” interchangeably, but they differ in preparation and texture. Hot chocolate is made by melting real chocolate into milk, producing a richer, silkier drink. Hot cocoa is usually made from cocoa powder mixed with hot water or milk and often includes added sugar and stabilizers.
Ingredients
Both styles are easy to make at home and require few ingredients. When you use real chocolate, the drink gains depth and a luxurious mouthfeel. The basic ingredients are:
- Milk – Whole milk (3.25% fat) gives the creamiest result, but you can use any milk or a non-dairy alternative.
- Chocolate – A 70% dark chocolate works beautifully: deep, slightly bitter, and not too sweet.
- Earl Grey tea (optional) – Infusing the milk with Earl Grey adds aromatic bergamot notes that pair wonderfully with dark chocolate.
Use the best chocolate you can afford when chocolate is one of only two main ingredients; the flavour really matters.
For this recipe I used a 70% dark chocolate with rich cocoa character. If you can access professional-quality baking chocolate, it will elevate your finished drink.
Ratio of Milk to Chocolate
For a luscious but not overly thick hot chocolate, aim for a 2:1 ratio by volume: two parts milk to one part chopped chocolate. That works out to about 2 cups (500 mL) milk to 1 cup (250 mL) chocolate. By weight, this is roughly 500 g milk to 175 g dark chocolate (about 25% chocolate by weight). Adjust to taste if you prefer it lighter or more indulgent.
Substitutions and Variations
This method works with dark, milk, white, ruby, or caramelized white chocolate for different flavour profiles. Here are several ways to personalise your hot chocolate—always start with small amounts of flavouring and add more to taste:
- Tea-infused: Steep tea in the hot milk before adding chocolate for subtle, layered flavours.
- Spiced: Add cinnamon, cardamom, or a pinch of dried chilli for warmth and complexity.
- Nutty: Stir in a spoonful of tahini, peanut butter, or almond butter for richness and a savory edge.
- Peppermint: A few drops of peppermint extract can brighten the drink—use sparingly.
- Lactose-free: Use lactose-free milk.
- Non-dairy: Oat, almond, coconut, or soy milks all make excellent bases; choose the one that best complements your chocolate.
How To Make Hot Chocolate With Real Chocolate
Making hot chocolate from real chocolate is straightforward. Heat the milk, steep any flavourings you like, add chopped chocolate, and stir until smooth. An immersion blender or whisk helps emulsify the mixture and adds a light froth.
Step 1: Warm the milk in a saucepan over medium heat. If you’re infusing tea or spices, add them now and remove or strain them after steeping.
Step 2: Add the chopped chocolate to the hot milk and let it sit for a minute to soften, then stir until fully melted and combined. For the smoothest texture and a bit of froth, briefly blend with an immersion blender or whisk vigorously before serving.
Note: If you infuse the milk with tea or spices, steep first and strain before adding the chocolate so the chocolate melts into a clean, infused milk.
Hot Chocolate Trick for Foam
An immersion blender not only eliminates any remaining lumps but also creates a light, velvety froth that makes each cup feel café-quality.
Serving Suggestions
Serve hot chocolate plain or topped with whipped cream, a marshmallow, or a dusting of cocoa or cinnamon. It pairs well with gingerbread, shortbread, chocolate cookies, or crisp butter cookies for dipping.
Hot Chocolate FAQs
Yes — classic hot chocolate is simply milk and melted chocolate. Because chocolate is the star, choose one with a flavour you enjoy.
Milk gives a creamier, fuller drink, while water produces a lighter, cleaner chocolate flavour. Try both to see which you prefer.
If you try this hot chocolate, please leave a star rating and share your experience in the comments — I love hearing how recipes turn out for you.
📖 Recipe
Hot Chocolate with Earl Grey Tea
A rich, silky hot chocolate made with high-quality 70% dark chocolate and whole milk. The milk is optionally infused with Earl Grey for a fragrant citrus note.
Author: Janice Lawandi
Servings: 2
Prep Time: 5 mins Cook Time: 10 mins Total Time: 15 mins
Ingredients
- 500 mL whole milk (3.25% fat)
- 3 tea bags Earl Grey (optional)
- 150 g dark chocolate (70% cocoa), chopped
Instructions
- Place the milk in a saucepan. If using tea or spices, add them now. Heat over medium-high until the milk is nearly boiling, then remove from heat. If using tea, let it steep for about 5 minutes, then remove and discard the bags or strain out loose leaves.
- Add the chopped dark chocolate to the hot milk. Let sit for one minute to soften, then stir until the chocolate is fully melted and the mixture is smooth. For an extra-smooth texture and a light froth, blend briefly with an immersion blender or whisk vigorously.
- Divide the hot chocolate between two mugs and serve immediately. Top with whipped cream or a marshmallow if desired.
Notes
For this recipe a 70% dark chocolate delivers a deep, balanced flavour. Experiment with other chocolates for different sweetness and texture: milk chocolate will make a sweeter drink; white chocolate will be much sweeter and creamier.
Flavour ideas: steep tea in the milk, add a cinnamon stick while heating, stir in a spoonful of nut butter, or add a touch of peppermint extract.
Nutrition
Calories (per serving): approx. 603 kcal. Nutrition values are approximations and will vary by ingredients and brands used.
This post is sponsored by Cacao Barry. I received compensation and product. I only recommend brands and products that I have used and trust. Some links in the original post were affiliate links; please be aware that purchases made through affiliate links may provide a small commission to support independent recipe development.