Homemade Hot Chocolate

My son Michael is a very serious young man who likes to make sure that all the details are taken care of and all the bases are covered. Very often, Michael is the one who starts a sentence with, “Mom, I think you need to write about….” and then he goes on to suggest writing out instructions for something very basic that, according to him, NOT everyone automatically knows how to make. This post is his suggestion.

Most everyone can figure out how to open a packet and stir in a cup of boiling water. (If you DON’T know how to do that, this is probably not the right blog to be reading.) Not everyone knows, however, how to turn milk, sugar, and cocoa into hot chocolate. Here’s how:

Homemade Hot Chocolate

  • 4 c. milk
  • 1/3 c. unsweetened cocoa powder
  • 1/3 c. sugar
  • 1 t. vanilla

In a medium sized saucepan, combine milk, cocoa, and sugar. Heat on medium heat. Initially, the cocoa won’t stir into the milk, but as the milk warms up, the cocoa will start to mix. Stir occasionally as mixture heats up. Try not to let it boil (it will form a skin). Once the mixture is very hot, remove from heat and stir in vanilla.

For a twist, add almond extract or peppermint extract instead of vanilla.

If you want to make just one cup of hot chocolate, combine 1 T. cocoa, 1 T. sugar, and 6 ounces of milk. Heat on the stove or in the microwave. Add a few drops of vanilla.

After a long day of skiing, it’s also nice to add a slug of peppermint schnappes to the hot cocoa.

There now, Michael’s gotcha covered.


8 thoughts on “Homemade Hot Chocolate

  1. Yummm….hot cocoa! We love it here. I found a tin of dark cocoa mix with real dark chocolate chunks in it at Sams Club. I bought it on a whim and now Griffin is hooked. He has a cup every morning with breakfast. I should teach him the real method, but then would have to buy my cocoa in bulk from Sams.

  2. The problem, Kate, is that the quantities at Sams Club aren’t big enough. About 8 years ago, I was given 55 pounds of dutch-processed unsweetened cocoa powder. Now THAT is a good quantity! I’ve kept it sealed tightly and used it extravagantly in brownies, hot cocoa, chocolate cookies. I’ve given it away in ziplock bags and jars. Finally, sometime in the next few weeks, we’re going to use the very last of it. I’ll be so sad when it’s all gone. It was great to have an ingredient like that ALWAYS on hand, no matter what!


  3. Tell me Barb, just WHERE does one KEEP 55 pounds of cocoa?? And I am baffled at just WHO would have that much to give away…..and why??

    What a gift! I would have gone on choco-over load with that!

  4. I think the peppermunt schnappes addition to hot cocoa brilliant. It might even make the effort of skiing worth it!
    You were in possession of a most wonderful gift..55 pounds of Dutch processed cocoa. Was it Drostes? Sorry you are running out. You might check Peters Imports for replacements..they are a Dutch import company out of Grandville,Mi. They are in the Rivertown mall area the next time you are at the cottage.
    Love, Joan

  5. I have enjoyed your website since stumbling upon it a few weeks ago. I grew up in West Michigan and so many of your recipes are a part of my childhood! We tried the hot chocolate and thought it a perfect blend, particularly with a small amount of peppermint. Thanks!

  6. Hi, I just came across your website and am gonna try your hot cocoa recipe,but do you possibly have a recipe for Dark Chocolate Cocoa? Please let me know, by the way, I live in Ludington,Mi.
    ‘ Robin Ebner

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