A velvety, deeply chocolatey drink made in just 10 minutes using two types of chocolate—cocoa powder and real dark chocolate—blended with whole milk and a little water, plus sweetened condensed milk for creaminess and depth.
Why You’ll Love This Recipe
I cherish how fast and satisfying this recipe is. Blooming cocoa in water amplifies the flavor, and the addition of both cocoa powder and real dark chocolate gives a rich, layered taste. I mix in sweetened condensed milk—my secret weapon—for a silky texture without being overly sweet. It’s my go-to cozy treat, perfect for chilly nights or when I’m craving something indulgent.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 cup water
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2 tablespoons high‑quality cocoa powder
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2½ cups whole milk
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⅓ cup sweetened condensed milk
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2 tablespoons granulated sugar
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⅓ cup dark chocolate chips (about 2 oz)
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⅛–¼ teaspoon kosher salt
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Optional: whipped cream or mini marshmallows
directions
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In a medium saucepan, combine water and cocoa powder over medium‑high heat. Whisk and bring to a rolling boil to bloom the cocoa.
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Reduce heat to medium. Add whole milk, sweetened condensed milk, sugar, dark chocolate chips, and salt.
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Whisk to combine, then let it come to a low simmer.
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Once simmering, reduce heat to medium‑low and let it gently simmer for 2–3 minutes, stirring occasionally until chocolate is melted and mixture is smooth.
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Taste and adjust salt or chocolate quantity as desired.
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Serve hot in mugs, topped with whipped cream or marshmallows if I’m feeling festive.
Servings and timing
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Yield: 4 mugs
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Prep time: ~2 minutes
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Cook time: ~8 minutes
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Total time: ~10 minutes
Variations
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Crock‑pot version: I can make a slow cooker version—great for serving a crowd—by setting it on low for a couple hours.
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Extra thick & rich: I sometimes swap half the milk for cream or add more dark chocolate.
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Spiced hot chocolate: I like to add a pinch of cinnamon, a dash of cayenne, or a little vanilla for warmth and flavor.
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Dairy‑free: Substitute whole milk with oat or almond milk; use dairy‑free dark chocolate chips.
storage/reheating
I store leftovers in a sealed container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop or in the microwave, whisking until smooth again. I avoid boiling it to keep the texture silky.
FAQs
What does “blooming” cocoa powder mean?
Blooming means whisking cocoa with hot water until it boils briefly—it wakes up the flavor by releasing oils trapped in the powder, resulting in a more intense chocolate taste. I always do it first for best flavor.
Why use both water and milk?
I use water to bloom the cocoa and balance the richness from the milk. It lets me add plenty of chocolate without it feeling overly heavy—so the flavor is full but smooth
Can I use all milk or cream instead?
Yes—but using only dairy can make it too thick and cloying. I stick with the water step for the best taste and texture, though I sometimes substitute part of the milk with cream for richness.
What type of chocolate is best?
I recommend using good-quality dark chocolate—Ghirardelli is a favorite of mine—along with cocoa powder, for depth and smooth melt
Can this be made dairy-free?
Absolutely. I’ve made it with oat milk or almond milk, and it comes out delicious. I just make sure to use plant-based dark chocolate chips.
Conclusion
This homemade hot chocolate is luscious, rich, and so easy to make. I love how the sweetened condensed milk gives it a silky depth, and the blooming cocoa step truly elevates the flavor. It’s become my favorite comfort drink, perfect for curling up with a book or warming up after being outside. I can’t wait for you to try it!
Print
Homemade Hot Chocolate
- Total Time: 10 minutes
- Yield: 4 servings
Description
A luxuriously creamy and chocolatey drink made in just 10 minutes—combining cocoa, dark chocolate, whole milk, and a secret touch of sweetened condensed milk for the perfect cozy treat.
Ingredients
1 cup water
2 tablespoons high-quality cocoa powder
2½ cups whole milk
⅓ cup sweetened condensed milk (not evaporated)
2 tablespoons granulated sugar
⅓ cup dark chocolate chips (~2 oz)
⅛–¼ teaspoon kosher salt
Optional toppings: whipped cream, mini‑marshmallows
Instructions
In a medium saucepan, bring water and cocoa powder to a boil over medium-high heat, whisking to “bloom” the cocoa and deepen flavor
Reduce heat to medium, then add whole milk, sweetened condensed milk, sugar, dark chocolate chips, and salt. Whisk to combine
Bring to a gentle simmer, whisking occasionally, and let cook 2–3 minutes so flavors meld
Remove from heat and optionally froth with an immersion blender for a light, creamy texture
Divide into mugs and top with whipped cream or marshmallows if desired.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
