21 Easy And Delicious Hot Chocolate Recipes

Is there anything more comforting than a cozy mug of hot chocolate on a chilly day? Whether you’re a fan of the classic cocoa or looking for a creative twist, this list has something for everyone.

We’ve gathered 21 of the best hot chocolate recipes from traditional to whimsical, each with full ingredients, step-by-step instructions, and a dash of fun.

Grab your favorite mug, and let’s dive into these chocolatey delights (don’t forget the marshmallows)!

1. Classic Homemade Hot Chocolate

There’s no better place to start than with the timeless classic hot chocolate. This recipe is like a hug in a mug because it’s rich, creamy, and deeply chocolatey.

It uses simple pantry ingredients to create the ultimate cozy drink that warms you from the inside out. Even better, a tiny pinch of salt works magic to enhance the chocolate flavor without making it salty.

This is the base for many other recipes, so mastering this classic will set you up for all kinds of cocoa adventures.

Ingredients:

• ¾ cup white sugar (adjust to taste)
• ⅓ cup unsweetened cocoa powder
• 1 pinch salt (trust us, it boosts the flavor)
• ⅓ cup boiling water
• 3½ cups milk (whole milk for richness, or your preferred milk)
• ¾ teaspoon vanilla extract
• ½ cup half-and-half or heavy cream (optional, for extra creaminess)

Instructions:

1. Combine dry ingredients: In a medium saucepan, whisk together the sugar, cocoa powder, and salt.
2. Add water and simmer: Pour in the boiling water and place the saucepan over medium heat. Whisk until the cocoa and sugar dissolve into a smooth syrup. Bring it to a gentle simmer, stirring continuously for about 2 minutes (this helps deepen the flavor and avoid scorching).
3. Add milk: Pour in the milk and heat the mixture, stirring occasionally. Warm it until it’s very hot, but do not let it boil (boiling can scorch the milk and create a skin – nobody wants that).
4. Finish with vanilla: Remove from heat and stir in the vanilla extract. This adds a lovely aroma and rounds out the taste.
5. Serve: If using half-and-half or cream, pour a tablespoon or two into each mug (this cools the cocoa slightly and makes it velvety). Ladle the hot chocolate into mugs over the cream.
6. Enjoy: Give it a gentle stir, then top with whipped cream or marshmallows if you like. Sip and enjoy the classic goodness! 😋

2. White Hot Chocolate

This white hot chocolate is a dreamy winter wonderland in a cup. It’s a sweet twist on cocoa that swaps out the dark chocolate for creamy white chocolate.

The result is extra rich and creamy, especially with our secret ingredient: a bit of half-and-half. Real vanilla and a pinch of salt make the flavors pop.

Top it with a handful of marshmallows, and you have a snow-white treat that even dark chocolate loyalists won’t be able to resist. It’s like sipping on a vanilla-infused cloud!

Ingredients:

• 2 cups milk
• 1½ cups half-and-half (for that ultra-creamy texture)
• ¾ cup white chocolate chips (plus extra for topping, if you’re feeling fancy)
• ½ teaspoon pure vanilla extract
• 1 pinch kosher salt
• Mini marshmallows or whipped cream (for topping)

Instructions:

1. Heat dairy: In a saucepan over medium-low heat, combine the milk and half-and-half. Warm the mixture, stirring occasionally, until it’s hot but not boiling.
2. Melt white chocolate: Add the white chocolate chips to the hot milk. Stir constantly until the chips melt completely and blend into the milk. White chocolate melts a bit slower, so be patient and keep the heat gentle to prevent scorching.
3. Add vanilla and salt: Stir in the vanilla extract and a pinch of salt. The vanilla brings out more depth in the white chocolate, and the salt enhances the sweetness and flavor.
4. Serve: Pour the white hot chocolate into mugs. It will be smooth and decadent, almost like liquid velvet.
5. Garnish: Top with mini marshmallows or a swirl of whipped cream. For a fun touch, sprinkle a few extra white chocolate chips or even some sparkling sugar on top.

3. Peppermint Hot Chocolate

Peppermint hot chocolate tastes like the holidays in a cup. It’s the perfect combination of rich cocoa and cool mint that’ll make you feel like you’re drinking a peppermint candy cane!

This recipe uses either peppermint extract or crushed candy canes to infuse that refreshing minty flavor.

The result is a festive hot chocolate that’s delicious and just as pretty, especially with bits of peppermint candy on top.

A candy cane garnish not only looks adorable, but as it melts, it adds a subtle mint flavor. This one is a family favorite for decorating nights and cozy evenings by the Christmas tree.

Ingredients:

• 4 cups milk (any kind you prefer; whole milk makes it nice and creamy)
• ½ cup unsweetened cocoa powder
• ½ cup sugar (or to taste)
• ¼ teaspoon peppermint extract or 2 peppermint candy canes, crushed (adjust for your mint preference)
• ½ teaspoon vanilla extract (optional, for extra flavor depth)
• Pinch of salt (to enhance the chocolate flavor)
• Whipped cream, mini marshmallows, and crushed candy cane pieces (for topping)

Instructions:

1. Mix cocoa base: In a saucepan, whisk together the cocoa powder, sugar, and salt. Add a splash of milk (about ½ cup) and whisk to form a smooth paste with no lumps.
2. Heat it up: Place the saucepan over medium heat and slowly stir in the rest of the milk. Heat the mixture until it’s hot and steamy (but don’t let it boil), stirring occasionally.
3. Add peppermint: Stir in the peppermint extract. If you’re using crushed candy canes instead, stir them in until they dissolve. (Your kitchen will start to smell like a candy cane factory at this point – yum!)
4. Add vanilla: Add the vanilla extract, if using. It complements the mint and cocoa nicely.
5. Serve: Pour the peppermint hot chocolate into mugs.
6. Top and enjoy: Dollop whipped cream or add marshmallows on top. Then sprinkle some crushed candy cane over it. Stick a whole candy cane in each mug as a stirring stick because it’s fun and adds extra mint as it melts. Now sip this minty-chocolate heaven and feel the holiday spirit!

4. Salted Caramel Hot Chocolate

If you have a sweet tooth, this salted caramel hot chocolate will make you swoon. It combines the deep flavor of caramel with chocolate for an ultra-indulgent treat.

Think rich cocoa meets gooey caramel – a match made in dessert heaven. We’ll use caramel sauce both in the drink and on top, plus a pinch of flaky salt to really amplify the flavors.

This over-the-top recipe even encourages adding multiple types of chocolate for complexity. The result? A luxurious drink that’s sweet, a little salty, and completely irresistible.

Ingredients:

• 4 cups milk
• ½ cup semi-sweet chocolate chips (you can mix in some dark chocolate chips too for a deeper flavor)
• ¼ cup unsweetened cocoa powder
• ½ cup caramel sauce (divided use: some for mixing in, some for drizzling)
• 3 tablespoons sugar (caramel is sweet, so adjust sugar to taste or omit if your caramel is very sweet)
• ½ teaspoon vanilla extract
• 1 pinch salt (plus extra flaky sea salt for garnish)
• Whipped cream (for topping)

Instructions:

1. Melt chocolate base: In a saucepan over medium-low heat, combine the milk, chocolate chips, and cocoa powder. Stir continuously until the chocolate chips melt and everything is well combined into a smooth, chocolaty milk.
2. Stir in caramel: Add about ¼ cup of the caramel sauce into the saucepan, stirring until it fully dissolves into the hot chocolate. The mixture will turn a lovely caramel-chocolate color and smell amazing.
3. Sweeten and season: Stir in the sugar (if using) and a pinch of salt. The salt is key here – it heightens the chocolate and caramel flavors dramatically (that salty-sweet contrast is gold!). Heat the mixture until it’s hot and steamy.
4. Finish with vanilla: Remove from heat and stir in the vanilla extract for a nice finishing aroma.
5. Serve: Pour the salted caramel hot chocolate into mugs.
6. Garnish lavishly: Top each mug with a generous swirl of whipped cream. Drizzle the remaining caramel sauce over the whipped cream, and let it drip down the sides for that tempting look. Finally, sprinkle a tiny pinch of flaky sea salt on top of each (just a few crystals) to give little pops of saltiness with each sip.
7. Enjoy: Dive in with a spoon or sip slowly because this drink is dessert-worthy!

5. Peanut Butter Hot Chocolate

Chocolate + peanut butter = ❤️. If you’re a fan of peanut butter cups, you need to try peanut butter hot chocolate! This recipe creates a luscious hot cocoa with a nutty twist that’s downright addictive.

The peanut butter melts into the hot chocolate, giving it a rich, creamy peanut butter flavor throughout.

It’s basically like drinking a melted peanut butter cup, and yes, it’s as amazing as it sounds.

A dollop of whipped cream and maybe a drizzle of peanut butter on top, and you’ve got a peanut-buttery paradise in a mug.

Ingredients:

• 1 cup milk (any percentage, or use almond milk for a nuttier vibe)
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons sugar (or honey)
• 1 heaping tablespoon creamy peanut butter (avoid the natural kind that separates, use a smooth processed PB for best texture)
• 1 tablespoon water
• ¼ teaspoon vanilla extract (optional)
• Pinch of salt (optional, balances the sweetness and enhances flavor)
• Optional toppings: Whipped cream, an extra drizzle of melted peanut butter or chocolate syrup, and/or chopped peanuts or Reese’s Pieces for crunch.

Instructions:

1. Make a cocoa syrup: In a small saucepan, add the cocoa powder, sugar, and water. Heat on medium and stir until it forms a smooth chocolate syrup. This only takes a minute or so of stirring and helps the cocoa dissolve without lumps.
2. Add milk and peanut butter: Pour in the milk and add the creamy peanut butter. Keep heating on medium, stirring frequently. As the milk warms up, the peanut butter will start to melt and blend in. Stir until the peanut butter is completely incorporated and the mixture is steaming hot. Do not boil the milk – heat just until steaming.
3. Flavor it: Stir in the vanilla extract (if using) and a tiny pinch of salt. The salt accentuates the sweet and nutty flavors.
4. Serve: Pour the peanut butter hot chocolate into your favorite mug. It should be nice and smooth; the texture is thick and silky.
5. Top it off: If you’re feeling extra, top with whipped cream. Drizzle some warmed peanut butter or chocolate syrup over the cream. You can even sprinkle a few chopped peanuts or candy on top for a fun crunch.
6. Sip & enjoy: Give it a minute to cool to a drinkable temperature (we know it’s hard to wait!). Then sip this glorious concoction. It’s rich, so savor it slowly and enjoy the way peanut butter and chocolate are better together than ever.

6. Nutella Hot Chocolate (Chocolate-Hazelnut)

If you love Nutella, get ready for your new obsession: Nutella hot chocolate. This recipe takes that lovable chocolate-hazelnut spread and turns it into a warm, sippable delight.

The result is ultra-smooth and creamy, with that distinct hazelnut flavor shining through the chocolate. It’s very simple (just two main ingredients), but the flavor is next-level delicious.

We’ll add a touch of cocoa powder for extra chocolate intensity and a pinch of salt to balance the sweetness (a little secret many recipes recommend).

You’re about to drink pure chocolate-hazelnut bliss!

Ingredients:

• 3 cups milk (whole milk makes it richer, but any milk works)
• ½ cup Nutella (generous scoops, of course!)
• 2 tablespoons unsweetened cocoa powder (to deepen the chocolate flavor)
• 2 tablespoons sugar (optional, if you like it sweeter, as Nutella is sweet already)
• 1 teaspoon vanilla extract (optional)
• Pinch of salt (brings out the flavors)
• Whipped cream or marshmallows (for topping)
• Optional garnish: Chopped hazelnuts or a sprinkle of cocoa on top.

Instructions:

1. Dissolve Nutella: In a medium saucepan, add the Nutella and about ½ cup of the milk. Warm over low heat and whisk until the Nutella dissolves into the milk, forming a chocolatey hazelnut syrup.
2. Add cocoa and sugar: Whisk in the cocoa powder and sugar (if using) to the pan. Stir until completely blended with no lumps.
3. Add remaining milk: Pour in the rest of the milk and raise the heat to medium. Heat the mixture, stirring frequently, until it’s hot and steamy. Make sure everything is well combined. Do not let it boil.
4. Finishing touches: Stir in the vanilla extract and a tiny pinch of salt. The vanilla adds warmth, and the salt will subtly enhance the chocolate and hazelnut notes.
5. Serve: Once nice and hot, pour the Nutella hot chocolate into mugs.
6. Top & enjoy: Crown it with whipped cream or a pile of marshmallows. Drizzle a little extra Nutella on top if you want (you can microwave a spoonful of Nutella to make it drizzle-able). For a fancy touch, sprinkle some chopped hazelnuts or a dusting of cocoa powder. Now settle in and enjoy that sweet Nutella goodness in drink form!

7. Mexican Hot Chocolate (Spicy Cocoa)

Let’s spice things up! Mexican hot chocolate is a fun variation that adds a subtle kick to your cocoa.

Traditional Mexican hot chocolate often includes cinnamon and a touch of chile pepper, creating a warming, aromatic drink.

Don’t worry because it’s not burn-your-mouth spicy; it’s more of a gentle warmth that blooms as you sip.

A pinch of chili powder or cayenne gives a hint of heat to complement the rich chocolate, and cinnamon adds cozy depth.

This is the perfect drink when you want something comforting with a little extra excitement in each sip.

Ingredients:

• 4 cups milk
• 4 oz semi-sweet or dark chocolate, chopped (or ¾ cup chocolate chips)
• 2 tablespoons unsweetened cocoa powder (for extra richness)
• 3 tablespoons sugar (or to taste)
• 1 teaspoon ground cinnamon
• 1 small pinch of chili powder or cayenne pepper (about 1/8 teaspoon or less because you can always add more to taste, start small!)
• 1 teaspoon vanilla extract
• 1 pinch salt
• Optional toppings: Whipped cream or marshmallows, a sprinkle of cinnamon or cocoa on top, and maybe a cinnamon stick for stirring.

Instructions:

1. Combine and melt chocolate: In a saucepan over medium heat, pour in the milk. Add the chopped chocolate (or chips) and cocoa powder. Heat, stirring frequently, until the chocolate melts and everything is well combined.
2. Add spices and sugar: Stir in the sugar, cinnamon, and a pinch of chili powder/cayenne. Continue heating and stirring until the sugar dissolves and the milk is hot. Tip: Start with a very small pinch of chili powder; you can taste and add more if you want a stronger kick. Remember, the heat will sneak up a bit as you drink!
3. Finish with vanilla and salt: Remove from heat. Stir in the vanilla extract and salt. The vanilla adds a nice fragrance, and the salt accentuates the chocolate.
4. Serve: Pour the Mexican hot chocolate into mugs. You’ll see and smell the cinnamon spice drifting up.
5. Garnish: Top with whipped cream or marshmallows if desired. Dust a little extra cinnamon or cocoa powder on top for presentation. You can also pop a cinnamon stick in the mug for a rustic touch (and extra flavor as it sits).
6. Enjoy: Sip slowly and savor how the classic sweet chocolate flavor is followed by a whisper of warmth from the spices. It truly warms you up from the inside!

8. Mocha Hot Chocolate (Coffee Cocoa)

Can’t decide between coffee and hot chocolate? Why not have both! Mocha hot chocolate is the best of both worlds: you get the rich sweetness of cocoa plus the bold flavor of coffee.

This is a fantastic morning or afternoon pick-me-up when you want something more indulgent than plain coffee.

The hint of coffee transforms cocoa into a mocha delight, giving you a latte-esque drink that’s perfect for chocolate lovers who need a caffeine kick.

Add a splash of vanilla, and you’ve got a vanilla mocha vibe that is absolutely crave-worthy.

Ingredients:

• 3½ cups milk (for a creamier mocha, you can sub ½ cup of this with half-and-half)
• ½ cup strongly brewed coffee or 2 teaspoons instant espresso powder (dissolved in 2 tablespoons hot water)
• ½ cup semi-sweet chocolate chips or ½ cup unsweetened cocoa powder (use both for extra rich flavor if you like)
• 3–4 tablespoons sugar (to taste, depending on how sweet you like your mocha)
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional toppings: Whipped cream, a dusting of cocoa or cinnamon, chocolate shavings, or even a drizzle of caramel.

Instructions:

1. Combine milk and chocolate: In a saucepan, combine the milk and chocolate chips (or cocoa powder). Warm over medium heat, stirring until the chocolate is completely melted and the mixture is smooth.
2. Add coffee: Stir in the brewed coffee or dissolved espresso. If you use brewed coffee, make sure it’s nice and hot. If using espresso powder, it should be fully dissolved in a bit of hot water before adding. The mixture should now look like a chocolatey coffee and smell incredible!
3. Sweeten and heat: Add the sugar and a pinch of salt. Stir until the sugar dissolves. Heat the mocha until it’s steaming (but not boiling). The coffee will infuse flavor as it heats.
4. Finish with vanilla: Remove from heat and stir in the vanilla extract. The vanilla gives a lovely aromatic sweetness and rounds out the mocha flavor.
5. Serve: Pour the mocha hot chocolate into mugs.
6. Top it off: For the full coffeehouse treatment, top with whipped cream. You can then have fun with toppings: sprinkle a little cocoa powder or cinnamon, add chocolate shavings, or drizzle some caramel or chocolate syrup on top.
7. Enjoy: Sip this slowly on a cozy morning or during an afternoon slump. It’s comfort and energy in one cup!

9. Chai Spiced Hot Chocolate

Love the warm spices of chai tea? You’ll adore chai-spiced hot chocolate.

This recipe infuses hot cocoa with the aromatic spices you’d find in a chai latte: think cinnamon, ginger, cardamom, cloves, and nutmeg.

The result is a fragrant, spiced hot chocolate that’s incredibly cozy. It’s like your hot chocolate went on a trip to India and came back with a delicious story to tell.

Each sip wraps you in layers of chocolate and spice, which is truly the best of both worlds for chai and cocoa fans.

Ingredients:

• 4 cups milk (you can use a mix of milk and water, or even brew the spices in water + milk)
• ½ cup unsweetened cocoa powder
• ½ cup sugar (or sweeten to taste; maple syrup or honey could work too for a twist)
• 1 cinnamon stick (or 1 teaspoon ground cinnamon)
• 4 whole cardamom pods (cracked) or ½ teaspoon ground cardamom
• 4 whole cloves
• ½ teaspoon ground ginger (or a few slices of fresh ginger)
• ¼ teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional: 1 black tea bag (for a true chai base, you can steep a tea bag in the mixture, but it’s optional since we’re focusing on spices)
• Optional toppings: Whipped cream or a foam of frothed milk, plus a sprinkle of cinnamon or nutmeg on top.

Instructions:

1. Simmer spices: In a saucepan, add the milk and all the spices (cinnamon stick, cardamom, cloves, ginger, nutmeg). If you’re using a tea bag, add it in as well. Heat the milk on medium heat until it begins to simmer. Once simmering, lower the heat and let the spices steep in the milk for about 5 minutes. Stir occasionally and be careful not to scald the milk as you just want it barely bubbling. The kitchen will start smelling like a spice shop (yum!).
2. Strain spices (if whole): If you used whole spices and/or a tea bag, remove them from the milk with a slotted spoon. Now you have spiced milk ready for cocoa.
3. Add cocoa and sugar: Whisk in the cocoa powder and sugar into the spiced milk. If any lumps form, keep whisking until it’s smooth. Bring the heat back up to medium and warm the cocoa, stirring until everything is well combined and hot.
4. Finish flavoring: Remove from heat. Stir in the vanilla extract and a pinch of salt. The vanilla and salt will enhance the sweet, spiced flavor even more.
5. Serve: Pour the chai-spiced hot chocolate into mugs.
6. Top and enjoy: A little whipped cream or frothy steamed milk on top can be lovely. Dust a pinch of cinnamon or nutmeg over the top for an extra aromatic touch. Now curl up and enjoy this exotic twist on hot chocolate.

10. Pumpkin Spice Hot Chocolate

Pumpkin spice isn’t just for lattes, but it makes for an incredible hot chocolate, too!

Pumpkin spice hot chocolate combines real pumpkin puree and those classic fall spices (cinnamon, ginger, nutmeg, etc.) with creamy chocolate.

The result is a thick, velvety hot cocoa that tastes like liquid pumpkin pie met hot chocolate. It’s spiced, it’s chocolatey, and it’s absolutely autumn in a cup.

Even those who claim not to like pumpkin may be won over by this one, because the chocolate and spice balance each other perfectly.

It’s like two autumn favorites, pumpkin pie and hot cocoa, got together to create the ultimate fall treat.

Ingredients:

• 2 cups milk (any kind; whole milk or even a mix of milk and half-and-half will yield a richer result)
• 2 tablespoons unsweetened cocoa powder
• ¼ cup pumpkin puree (canned 100% pumpkin, not pumpkin pie filling)
• 2–3 tablespoons sugar or maple syrup (to taste; maple syrup adds a nice fall flavor)
• 1 teaspoon pumpkin pie spice (this typically includes cinnamon, ginger, nutmeg, allspice, cloves)
• ½ teaspoon vanilla extract
• Pinch of salt (to bring out the sweetness)
• Optional: 1 ounce semi-sweet chocolate, chopped (for extra decadence, you can melt real chocolate in as well)
• Toppings: Whipped cream, a dusting of extra pumpkin pie spice or cinnamon, and maybe a cinnamon stick or even a mini cookie for fun.

Instructions:

1. Mix everything in a saucepan: In a small saucepan, combine the milk, cocoa powder, pumpkin puree, pumpkin spice, sugar (or maple syrup), and salt. If you’re using chopped chocolate for extra richness, add that too.
2. Whisk and heat: Whisk the mixture well to combine (the pumpkin puree will blend in as it warms). Place the saucepan over medium heat. Continue whisking occasionally as it heats, to keep the mixture smooth and prevent any settling. Heat until it’s steaming and just starting to simmer. Do not let it boil hard, but a low simmer is okay to ensure the pumpkin cooks a bit and the spices infuse.
3. Melt in chocolate (if added): If you included chopped chocolate, make sure it’s fully melted and incorporated by the time the cocoa is hot. This will make the hot chocolate extra velvety and indulgent.
4. Add vanilla: Remove from heat and stir in the vanilla extract. Vanilla goes so well with pumpkin and chocolate.
5. Serve: Pour into two mugs (this recipe makes about 2 generous servings). You’ll notice it’s a bit thicker than normal hot chocolate, thanks to the pumpkin – so luscious!
6. Top it off: Top each mug with whipped cream. Sprinkle a little pumpkin pie spice or cinnamon on the whipped cream for presentation. Maybe add a cinnamon stick for stirring, or even crumble a ginger snap cookie on top for a cute touch.
7. Enjoy: Sip this creamy, spiced chocolate goodness and relish the fall flavors. It’s warming, filling, and oh-so-cozy.

11. Gingerbread Hot Chocolate

Holiday spirit in a mug! Gingerbread hot chocolate is the ultimate festive drink for December (or anytime you need a little holiday cheer).

This recipe infuses hot chocolate with the flavors of gingerbread cookies, so think ginger, cinnamon, nutmeg, and molasses for that deep, spiced sweetness.

It’s like someone dunked a gingerbread man into your hot cocoa, and the result was magical. The drink is creamy and chocolatey, but with a distinctive gingerbread warmth that’s both nostalgic and novel.

Perfect for sipping by the fire while watching the snow fall (or imagining snow, if you don’t get any)!

Ingredients:

• 4 cups milk
• ½ cup semi-sweet chocolate chips or chopped dark chocolate (good quality chocolate makes a difference here)
• 2 tablespoons unsweetened cocoa powder
• ¼ cup sweetened condensed milk (this adds extra creaminess and sweetness, very much in gingerbread spirit)
• 2 tablespoons molasses (unsulfured, like the kind used for gingerbread cookies)
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves (optional, for extra spice)
• 1 teaspoon vanilla extract
• Pinch of salt
• Toppings: Whipped cream, mini marshmallows, or even a small gingerbread cookie to garnish. A sprinkle of cinnamon or nutmeg on top is great too.

Instructions:

1. Combine base ingredients: In a saucepan, combine the milk, chocolate chips, cocoa powder, and sweetened condensed milk. Heat over medium heat, stirring frequently, until the chocolate has melted and everything is well combined. The condensed milk will make it nice and sweet and creamy right off the bat.
2. Add molasses and spices: Stir in the molasses, ginger, cinnamon, nutmeg, and cloves. Continue to heat, stirring, until the mixture is hot and the spices are well incorporated. The cocoa will take on a lovely gingerbread aroma and a slightly deeper color from the molasses. (Molasses gives that classic gingerbread taste and a touch of richness.)
3. Simmer briefly: Let the hot chocolate come to a gentle simmer (not a full boil), then reduce the heat and simmer for about 1 more minute, stirring constantly. This helps all those warm spices bloom and infuse the milk. It’s going to smell amazing, like you have gingerbread cookies baking and cocoa on the stove at the same time!
4. Finish and season: Remove from heat. Stir in the vanilla extract and a pinch of salt. The vanilla lifts the flavor, and salt, as always, enhances the sweetness and spice.
5. Serve: Pour the gingerbread hot chocolate into mugs. It should be slightly thick, fragrant, and inviting.
6. Garnish: Top with whipped cream or marshmallows. If you have a gingerbread cookie, perch it on the rim or use it as a dunker. Dust a bit of cinnamon or cocoa on top of the whipped cream. Maybe even drizzle a tiny bit of molasses or caramel over it for a fun stripey look.
7. Enjoy: Wrap your hands around that warm mug and sip slowly. It’s like drinking a gingerbread cookie, with the added delight of chocolate. Holiday happiness achieved!

12. Eggnog Hot Chocolate

Even those who are on the fence about eggnog will find a lot to love in eggnog hot chocolate.

By combining eggnog with hot cocoa, you get an ultra-creamy, custardy hot chocolate with a gentle nutmeg and vanilla flavor.

It’s like the best of eggnog, the creaminess and spice, blended with the rich chocolatey goodness of cocoa.

Many eggnog skeptics end up loving this mash-up because the spiced eggnog adds so much richness to classic hot chocolate.

This is a fantastic holiday drink (and you can spike it for adults, but we’ll keep it kid-friendly here). Time to turn that carton of eggnog in your fridge into something extraordinary!

Ingredients:

• 2 cups store-bought eggnog (or homemade eggnog, if you have it)
• 2 cups milk (using half milk, half eggnog keeps it from being too thick and heavy)
• ½ cup semi-sweet chocolate chips or ½ cup white chocolate chips (white chocolate will give a flavor closer to eggnog, but chocolate is classic – your choice!)
• 2 tablespoons unsweetened cocoa powder (omit if you’re doing a white chocolate version)
• 2 tablespoons sugar (optional, sweetness depends on how sweet your eggnog is)
• ½ teaspoon pure vanilla extract
• ¼ teaspoon ground nutmeg (plus extra for topping)
• Pinch of salt
• Toppings: Whipped cream, a sprinkle of nutmeg or cinnamon, and maybe a cinnamon stick.

Instructions:

1. Mix eggnog and milk: In a saucepan, pour in the eggnog and milk. Stir them together. Using both will make a nice consistency because eggnog alone can be very thick.
2. Add chocolate: If using semi-sweet (brown) chocolate, add the chocolate chips and cocoa powder to the pan. If you prefer a white chocolate eggnog cocoa, add the white chocolate chips and omit the cocoa powder.
3. Heat gently: Warm the mixture over medium-low heat, stirring frequently. Allow the chocolate to melt into the eggnog-milk mixture. Heat until it’s steaming and the chocolate is fully melted and incorporated. Do not let it boil (since eggnog is dairy + eggs, boiling could make it curdle slightly).
4. Sweeten and spice: Stir in the sugar if needed (taste your cocoa; if the eggnog was sweet enough, you might skip or reduce sugar). Add the ground nutmeg and stir. You’ll see lovely specks of nutmeg, just like traditional eggnog.
5. Finish up: Remove from heat. Stir in the vanilla extract and a pinch of salt. The vanilla brings it closer to that classic eggnog flavor, and salt sharpens the overall taste.
6. Serve: Pour the eggnog hot chocolate into mugs. It will be creamy and fragrant with holiday spices.
7. Garnish: Top each with a flourish of whipped cream. Dust a pinch of nutmeg or even cinnamon on the whipped cream for that festive look. You can stick a cinnamon stick in as a stirrer (especially nice if you did the white chocolate version).
8. Enjoy: Sip this decadent drink slowly. Notice how the nutmeg and spice from the eggnog meld with the chocolate. It’s a winter match made in heaven – even the Grinch would approve!

13. French Hot Chocolate (Thick European Style)

Get ready for French hot chocolate, also known as “Chocolat Chaud.” This is not your light and airy cocoa, as the French style is intensely rich, thick, and luxurious.

It’s often made with a high ratio of real chocolate to milk, and sometimes a bit of cream, resulting in a drink that’s almost like a chocolate pudding you can sip.

The texture is velvety, and the chocolate flavor is bold. In France, they serve this in small cups because it’s so satisfying.

If you’ve ever wanted to drink pure melted chocolate (who hasn’t?), this is your dream come true. It’s a truly decadent treat for serious chocolate lovers.

Ingredients:

• 2 cups whole milk
• 1 cup heavy cream (you can use half-and-half for a slightly lighter version, but cream gives that authentic richness)
• 8 ounces real dark chocolate, finely chopped (use a good-quality chocolate bar, about 60-70% cocoa for that deep flavor)
• 2 tablespoons sugar (adjust to taste; some recipes skip sugar entirely because the chocolate is sweet enough)
• ½ teaspoon espresso powder (optional, but a tiny bit will intensify the chocolate flavor without making it taste like coffee)
• ½ teaspoon vanilla extract (optional)
• Pinch of salt
• Toppings (optional): A small dollop of whipped cream or a homemade marshmallow. (Traditionally, it’s often enjoyed plain to fully experience the chocolate, but do as you like!)

Instructions:

1. Heat milk and cream: In a saucepan, combine the milk and heavy cream. Heat over medium-low heat until it’s steaming and small bubbles form around the edges (do not boil).
2. Add chopped chocolate: Remove the pan from the heat (to prevent burning the chocolate). Add the finely chopped dark chocolate to the hot milk/cream mixture. Let it sit for about 30 seconds to start melting, then whisk slowly until the chocolate is completely melted and smooth. The mixture will become a beautiful dark brown and thicken as the chocolate incorporates.
3. Back on heat & sweeten: Return the pan to low heat. Stir in the sugar and espresso powder (if using). Cook gently for another 2-3 minutes, whisking constantly. This helps thicken the hot chocolate a bit more – you’ll notice it’s quite thick and coats the back of a spoon. Tip: If it gets too thick for your liking, you can thin it with a bit more milk; if it’s not thick enough, let it simmer a tiny bit longer or add a little more chocolate.
4. Flavor and finish: Turn off the heat. Stir in the vanilla extract (if using) and a tiny pinch of salt. The salt will enhance the complex flavors of the dark chocolate.
5. Serve: Pour (or ladle) the French hot chocolate into small cups or mugs. You might get about 3-4 small servings from this recipe – a little goes a long way! It should pour like a thick custard.
6. Enjoy plainly or garnish: For the pure Parisian experience, drink it as is, in small sips, and savor the rich flavor. If you want to garnish, a bit of whipped cream on top is lovely (the cool cream contrasts with the hot, thick chocolate). You can also serve with a glass of water on the side, cause you might need it!

14. S’mores Hot Chocolate

Ever wished you could have s’mores without a campfire? Now you can, in hot chocolate form! This s’mores hot chocolate is a super fun twist on your regular cup of cocoa.

It’s loaded with marshmallow, chocolate, and graham cracker flavors just like the classic campfire treat.

Imagine a rich hot chocolate topped with toasty marshmallows, a drizzle of chocolate, and crumbled graham crackers. Some recipes even rim the glass with crushed graham crackers for the full effect.

This drink will make you feel like you’re sitting by a bonfire under the stars, even if you’re actually on your couch under a blanket.

It’s a hit with kids and adults, basically anyone who loves s’mores (which is everyone, right?).

Ingredients:

• 4 cups milk
• ½ cup unsweetened cocoa powder (or you can use a hot chocolate mix if convenient)
• ½ cup sugar (if using unsweetened cocoa)
• 4 ounces milk chocolate or semi-sweet chocolate, chopped (optional, for extra chocolatey goodness)
• 1 teaspoon vanilla extract
• Pinch of salt
• For serving: Marshmallows (big or mini, but big marshmallows toasted are amazing), graham crackers, and chocolate syrup.
• Optional: 2-3 whole graham crackers (crushed, for rimming the mugs and sprinkling). You’ll also need a little honey or corn syrup to make the crushed crumbs stick to the rim if you do this.

Instructions:

1. Prepare hot chocolate: In a saucepan, whisk together the cocoa powder, sugar, and salt. Add a little of the milk and whisk to form a smooth paste (no lumps). Then stir in the rest of the milk. Add the chopped chocolate if using. Heat over medium heat, stirring frequently, until it’s hot and the chocolate is melted. Do not boil. Stir in the vanilla extract once it’s hot and smooth. Now you have your base hot chocolate ready.
2. Prep the mugs (optional fun step): If you want to be extra, rim your mugs with graham cracker crumbs. To do this, place the crushed graham crackers on a small plate. Take each mug and dip the rim in a bit of honey or corn syrup (just a thin layer), then dip it into the crumbs so they stick around the rim. It’ll look and taste great!
3. Pour and top with marshmallows: Pour the hot chocolate into each mug. Now top with marshmallows. If using large marshmallows, 2-3 per mug is good; minis, just pile them on.
4. Toast the marshmallows: This step is what makes it s’mores-like. If you have a kitchen torch, carefully toast the marshmallows until they’re golden brown and a little charred on top (like campfire marshmallows). No torch? No problem. You can place the mugs (if they are oven-safe) on a baking sheet and stick them under a broiler for just a few seconds to toast the marshmallows (watch VERY closely so they don’t burn). Or, simpler, toast marshmallows on a skewer over a gas stove flame or candle, then plop them on top of the cocoa. Even without toasting, it’s delicious, but that toasty flavor really sells the “s’more” idea.
5. Add graham cracker & chocolate drizzle: Crumble a bit of graham cracker on top of the marshmallows in each mug. Then drizzle some chocolate syrup over everything (it’ll look like a decadent mess – that’s the goal!). You can also stick a small piece of a graham cracker or even a piece of a chocolate bar into the whipped cream/marshmallows as a garnish.
6. Enjoy: Dig in with a spoon for those first gooey marshmallowy, chocolatey bites on top, then sip the rich hot chocolate below. It’s an experience!

15. Red Velvet Hot Chocolate

Here’s a hot chocolate that’s as gorgeous as it is delicious: red velvet hot chocolate!

Inspired by the famous red velvet cake, this hot cocoa has a hint of chocolate and vanilla, a touch of tang (like cream cheese frosting), and a striking red color that makes it super fun.

It’s perfect for holidays like Christmas or Valentine’s Day, or any time you want to surprise someone with a colorful treat.

The flavor is essentially a rich chocolate-vanilla cocoa, often made with white chocolate and a bit of cocoa, plus red coloring.

And yes, you can absolutely top it with whipped cream cheese topping to mimic that frosting – talk about indulgent!

This one is sure to put a smile on anyone’s face with its whimsical look and truly indulgent taste.

Ingredients:

• 4 cups milk
• 4 ounces white chocolate, chopped (white chocolate gives the classic red velvet sweetness)
• 2 tablespoons unsweetened cocoa powder (red velvet has cocoa in it, after all)
• 3 tablespoons sugar (red velvet is sweet! Adjust to taste or depending on your white chocolate’s sweetness)
• 1 teaspoon pure vanilla extract
• 1–2 teaspoons red food coloring (gel works well; add enough to get a pretty red hue)
• 1 teaspoon distilled white vinegar (sounds odd, but a tiny splash adds that subtle tang that red velvet cake has. It’s optional, though.)
• Pinch of salt
• Toppings: Whipped cream. For an authentic twist, you can make a quick cream cheese whipped cream by mixing a little softened cream cheese, powdered sugar, and vanilla into heavy cream and whipping it. Or simply use regular whipped cream – it’s all good. Red or heart-shaped sprinkles, because why not?

Instructions:

1. Melt white chocolate in milk: In a saucepan over medium-low heat, add the milk and chopped white chocolate. Stir constantly until the white chocolate melts completely into the milk.
2. Add cocoa and sugar: Whisk in the cocoa powder and sugar. Continue heating and whisking until everything is well combined and the mixture is hot (but not boiling).
3. Color it: Stir in the vanilla extract, then add a teaspoon of red food coloring. Whisk and check the color; add more as needed to achieve that signature red velvet hue. (Go slowly – a little red coloring can be potent. You want a nice red, not neon.)
4. Tiny tang (optional): Stir in the teaspoon of white vinegar, if using. You won’t really taste “vinegar,” it just adds a subtle tanginess that makes the flavor more reminiscent of red velvet cake’s buttermilk taste.
5. Salt and final heat: Add the pinch of salt. Heat the mixture until it’s steaming and everything is well incorporated. The cocoa should now be a beautiful red color.
6. Serve: Pour the red velvet hot chocolate into mugs. The color alone will make everyone say “wow!”
7. Top with cream: Generously top with whipped cream (or that special cream cheese whipped cream if you went that route). Because red velvet is all about that cream cheese frosting, a creamy topping is a must.
8. Sprinkle & enjoy: Add some festive sprinkles or even a drizzle of chocolate syrup on top of the whipped cream for presentation. Then hand a mug to your lucky taste-testers and watch their faces light up.

16. Cinnamon Roll Hot Chocolate

Ever wanted breakfast for dessert? Cinnamon roll hot chocolate is basically a cinnamon roll in liquid form, and it’s every bit as scrumptious as it sounds.

This clever twist uses a white hot chocolate base and infuses it with buttery cinnamon-sugar flavors just like the swirls of a cinnamon bun.

Think creamy white chocolate plus cinnamon, a touch of brown sugar, and vanilla, topped with whipped cream that reminds you of frosting. It’s indulgent, sweet, and so cozy.

Each sip is like the gooey center of a cinnamon roll mixed with a cup of cocoa. Get ready for a sugar rush of happiness!

Ingredients:

• 3 cups milk
• 1 cup half-and-half or cream (to mimic that richness of a cinnamon roll’s glaze)
• 6 ounces white chocolate, chopped (or 1 cup white chocolate chips)
• 2 tablespoons brown sugar (for that caramelized sugar flavor like a cinnamon roll; you can use regular sugar if needed, but brown sugar is nice and mapley)
• 1½ teaspoons ground cinnamon (this is the star spice here!)
• ¼ teaspoon ground nutmeg (optional, a pinch for warmth)
• 1 teaspoon pure vanilla extract
• Pinch of salt
• Toppings: Whipped cream (to resemble that icing on a cinnamon roll). You could even do a drizzle of icing by mixing a little powdered sugar, milk, and vanilla together but whipped cream works great. A dash of cinnamon on top, too.

Instructions:

1. Heat milk and white chocolate: In a saucepan over medium-low heat, combine the milk, half-and-half, and white chocolate. Stir constantly until the white chocolate has fully melted into the liquid. This forms a sweet, creamy white hot chocolate base.
2. Add cinnamon and sugar: Stir in the brown sugar, ground cinnamon, and nutmeg. Increase the heat to medium and continue to stir. The brown sugar will dissolve and the spices will infuse, turning the drink a light cinnamon-brown color. Make sure it gets hot and steamy (but not boiling). As it heats, you’ll smell that unmistakable comforting aroma of cinnamon sugar just like cinnamon rolls baking!
3. Finish with vanilla and salt: Remove from heat. Stir in the vanilla extract and a pinch of salt. The vanilla gives a bakery-like sweetness, and the salt will emphasize the buttery caramel notes from the brown sugar.
4. Serve: Pour the cinnamon roll hot chocolate into mugs. It should be smooth and light beige with cinnamon speckles.
5. Top like a cinnamon roll: Swirl whipped cream generously on top of each (think of it as the “cream cheese icing”). If you want to go all out, you can drizzle a quick icing (powdered sugar + a bit of milk + vanilla) over the whipped cream, too. Finally, sprinkle a pinch of cinnamon (and a little extra brown sugar if you want sparkle) on top.
6. Enjoy: Now take a sip – it’s like the essence of a cinnamon roll merged into a creamy drink. Sweet cinnamon, buttery vanilla, white chocolate…mmm!

17. Frozen Hot Chocolate

Hot chocolate… but make it cold and frosty. Frozen hot chocolate is a playful contradiction that totally works – think of it as a chocolate milkshake’s wintery cousin.

It has all the flavor of hot cocoa, but it’s blended with ice to create a refreshing, slushy treat.

This recipe is fantastic for when you crave the taste of hot chocolate but want a cold drink (maybe by the fireplace indoors, or for those milder winter days). It’s also a fun treat for kids.

Top it with whipped cream and chocolate shavings, and you have a dessert drink that will satisfy any sweet tooth, even if it won’t warm you up!

Ingredients:

• 1 cup milk (cold)
• ½ cup hot chocolate mix or ¼ cup unsweetened cocoa powder + ¼ cup sugar (using a prepared mix is easiest, but you can DIY it)
• 1 teaspoon vanilla extract
• 1½ cups ice cubes
• 2 tablespoons chocolate syrup (optional, for extra chocolate flavor and drizzle)
• Pinch of salt (if using cocoa powder and sugar rather than mix)
• Toppings: Whipped cream, chocolate syrup or fudge drizzle, and chocolate curls or sprinkles.

Instructions:

1. Prepare cocoa base: If you’re using a powdered hot chocolate mix, you can skip to the next step. If using cocoa powder and sugar, it helps to dissolve them first: Stir the cocoa, sugar, and a couple of tablespoons of the milk in a microwave-safe cup and microwave for about 20-30 seconds, then stir to make a smooth chocolate syrup. Let it cool a bit. (This step just ensures no dry cocoa lumps in the final drink.) Alternatively, use already-made, cooled hot chocolate if you happen to have some.
2. Blend it all: In a blender, add the cold milk, your hot chocolate mix (or cocoa-sugar mixture), vanilla extract, a small pinch of salt, and the ice cubes. If you want it extra chocolatey, add 1 tablespoon of chocolate syrup into the blender as well. Blend on high until the ice is crushed and the mixture is smooth and frothy. It should have a consistency like a thin milkshake or a thick slushie. If it’s too thick to blend, add a splash more milk; if it’s too thin, add another ice cube or two and blend again.
3. Taste and adjust: Give it a quick taste (you can dip a spoon in). If you want more chocolate, add another spoon of cocoa powder or syrup; for more sweetness, add a bit more sugar or syrup. Blend briefly again if you add anything.
4. Serve: Pour the frozen hot chocolate into large glasses. You should see a nice icy, chocolaty swirl.
5. Top it: Pile whipped cream on top (because why not?). Drizzle with additional chocolate syrup or fudge. You can also shave some chocolate on top or toss some chocolate sprinkles for good measure.
6. Sip (or slurp) and enjoy: Serve with a straw and a long spoon because it’s thick and will start as a slushy, so you might need to spoon, then melt a bit into a sippable treat.

18. Whipped Hot Chocolate (Fluffy Chocolate “Dalgona”)

You’ve probably heard of whipped coffee (Dalgona coffee), now meet its cocoa counterpart: whipped hot chocolate. This trend took off on social media, and for good reason.

It essentially gives you a layer of fluffy, chocolatey whipped cream on top of hot milk, creating a two-layered drink that you stir together as you sip.

In this version, we whip heavy cream with hot cocoa mix (or cocoa powder and sugar) to create a light, airy chocolate whip. Then we spoon it over a mug of warm milk.

The result is a visually cool drink that tastes like a creamy, warm milkshake that is so delicious and fun to make! Flip your usual hot cocoa upside down with this one.

Ingredients:

• 1 cup heavy whipping cream (cold)
• 2 tablespoons hot chocolate mix or 1½ tablespoons unsweetened cocoa powder + 1½ tablespoons powdered sugar
• 1 teaspoon vanilla extract (optional)
• 1½ cups milk (for serving, this will be the base in the mugs)
• Optional: 1 tablespoon instant hot cocoa mix (the kind with some milk powder), if you want an extra stable whip, but not necessary.
• Toppings: Mini marshmallows or a dusting of cocoa, if desired.

Instructions:

1. Make the whipped chocolate: In a mixing bowl (preferably a chilled metal bowl), pour the cold heavy cream. Add the hot chocolate mix (or cocoa + powdered sugar) and vanilla extract. Using an electric hand mixer (or lots of elbow grease and a whisk), whip the mixture on medium-high speed. Whip until it thickens and forms soft peaks, similar to a whipped cream consistency. You can go a bit past soft peaks to medium peaks for a sturdier topping, but don’t over-whip to the butter stage.
2. Heat the milk: In a saucepan or microwave, heat the milk until it’s hot but not boiling. You want it drinkably hot (like the temperature of a usual hot chocolate). If you like, you can sweeten the milk slightly or even add a splash of vanilla to it, but it’s not necessary since the whipped top is sweet. A little vanilla in the milk can be nice to mimic that “warm vanilla milk” base.
3. Assemble: Pour the hot milk into mugs, filling each mug about 2/3 or 3/4 full to leave room for the whipped topping. Now, dollop or gently spoon the whipped chocolate mixture over the top of each mug of milk. It will float on top in a beautiful, thick layer. Pile it on generously!
4. Serve: Add any extra touches or perhaps a few mini marshmallows on top of the whipped chocolate, or a dusting of cocoa powder for looks. Serve it immediately, before the whipped part melts too much.
5. Enjoy: Now, how to drink it? You can serve it as is and let the drinker stir the whipped chocolate into the hot milk themselves (highly recommended, as it’s fun to watch it swirl and dissolve). Or you can give it a small stir before serving so some of the chocolate cream marries with the milk, and leave the rest floating.

19. Hot Chocolate Float (Ice Cream Hot Cocoa)

Why choose between hot chocolate and ice cream when you can have both?

A hot chocolate float is exactly what it sounds like: a scoop of ice cream floating in a cup of hot cocoa, just like a root beer float but in a wintery, chocolatey form.

The cold ice cream slowly melts into the hot chocolate, making it creamier and more decadent with each second.

It’s a fantastic treat for those who like the contrast of hot and cold, and it adds a fun, dessert-like flair to a regular mug of cocoa.

Plus, it’s super easy to make once you have hot chocolate on hand. Get ready for a hot-and-cold sensation that will make your taste buds sing!

Ingredients:

• 4 cups hot prepared hot chocolate (you can use the Classic Hot Chocolate recipe from #1 above, or your favorite mix so make sure it’s hot and in mugs ready to go)
• 4 scoops of ice cream (vanilla is classic, but you could use chocolate for double chocolate, or get creative with flavors like peppermint ice cream, cookies & cream, or caramel swirl)
• Whipped cream (optional, but hey, this is a party in a mug, so why not?)
• Chocolate syrup or fudge sauce (optional, for drizzling)
• Sprinkles or crushed candy (optional, for fun)

Instructions:

1. Make hot cocoa: First, prepare your hot chocolate and have it poured into mugs. Use a mug that’s a bit larger to accommodate the ice cream and potential extra volume. The cocoa should be hot, but not boiling – extremely hot liquid might just totally liquefy the ice cream instantly. Hot but drinkable is perfect.
2. Add the ice cream float: Working one mug at a time, gently slide or plop a scoop of ice cream on top of the hot chocolate. The ice cream will float on top if the mug is full enough; if it sinks a bit, that’s okay too, because it’ll start melting deliciously. You’ll notice it creates a lovely foam and swirls as it melts. (It’s a little science experiment in deliciousness.)
3. Top it off: If you want to go over-the-top (we do!), add a dollop of whipped cream on top of everything. Yes, whipped cream and ice cream – live a little! Then drizzle some chocolate syrup or fudge sauce over that. Maybe sprinkle some sprinkles, chocolate chips, or crushed candy cane bits for color and crunch. There are no rules here, just pure fun.
4. Serve immediately: A hot chocolate float is best enjoyed right away, as the ice cream will be melting. Serve with a spoon and a straw, if you have them. The spoon to eat the creamy ice cream bits, and the straw to sip the chocolatey mixture that forms. Or just sip from the mug and use the spoon as needed.
5. Enjoy the contrast: As you drink, you’ll get warm chocolate and cool creamy ice cream in every mouthful. Stir a little if you want more melting, or scoop some semi-melted ice cream for a taste of that milkshake-like delight forming at the top.

20. Homemade Hot Chocolate Mix (Dry Mix Gift Jars)

Sometimes the best hot chocolate is one that’s ready whenever you are. That’s where the homemade hot chocolate mix comes in.

This is a simple dry mix you can prepare in bulk and keep in your pantry for those emergency cocoa cravings, or package in cute jars to give as gifts.

Making your own mix means you know exactly what’s in it – no preservatives, just cocoa, sugar, and milk powder (plus any fun flavor add-ins you like).

It’s super easy: just mix with hot water or milk and you’ve got a steaming cup of chocolate comfort in no time. Let’s make a batch of hot cocoa mix that will beat any store-bought packet!

Ingredients (Hot Cocoa Mix):

• 2 cups powdered sugar (confectioners’ sugar)
• 1 cup unsweetened cocoa powder
• 2 cups powdered milk (instant nonfat dry milk works great)
• 1/4 teaspoon salt (a little salt in the mix helps bring out the flavor when you add water)
• Optional flavor add-ins (choose your adventure): 1 teaspoon ground cinnamon (for a Mexican chocolate vibe), or 1 teaspoon vanilla powder, or a pinch of cayenne, etc. You can also add 1 cup of mini chocolate chips for extra richness, or 1 cup of mini dehydrated marshmallows, so they’re already in the mix.

Instructions (to make the mix):

1. Mix dry ingredients: In a large bowl, sift the powdered sugar to break up any lumps. (Powdered sugar tends to clump, and lumps aren’t great in mix.) Then sift in the cocoa powder. Whisk them together. Next, add the powdered milk and salt. Whisk everything very thoroughly until the mixture is uniform. You now have your base hot chocolate mix.
2. Add extras if using: Stir in any optional add-ins like cinnamon or other spices. If adding mini chocolate chips or marshmallow bits, just mix them in.
3. Store: Transfer your hot chocolate mix to an airtight container (a large mason jar, or several smaller jars if gifting). Keep it in a cool, dry place. This mix will stay good for about 6 months in the pantry (though, likely it’ll be used up way before then!). You can decorate jars with ribbons or labels if giving as gifts. Maybe write instructions on a tag.

To Make a Cup of Hot Chocolate from the Mix:

• Ingredients: 1/2 cup of the hot chocolate mix, 1 cup hot water or hot milk (milk will make a creamier cocoa).
• Instructions: Scoop 1/2 cup of the mix into a mug. Pour in 1 cup of very hot water or milk. Stir very well until completely dissolved and smooth. (Using hot milk yields a richer, creamier result, but water works for a lighter cup.)
• Tip: Pouring the hot liquid over the mix and stirring helps avoid lumps. Adjust the amount of mix to your taste so you can use a bit less for a smaller mug or if you prefer a less sweet drink.
• Top it: Add marshmallows or whipped cream, of course! And maybe a dash of cinnamon or a drizzle of chocolate syrup.

21. Cookies and Cream Hot Chocolate

Last but definitely not least, let’s bring the beloved cookies & cream flavor into our cocoa.

This cookies and cream hot chocolate is a creamy concoction that blends white chocolate with chocolate sandwich cookies (like Oreos) for an indulgent treat.

It’s like dunking Oreos in milk, then adding a bunch of chocolate and warming it up – in other words, super yummy.

The crushed cookies infuse the drink with that distinctive cookies & cream sweetness, and you can even strain it for smoothness or leave the cookie bits for a fun texture.

This one is rich, playful, and insanely delicious – basically a dessert in a mug!

Ingredients:

• 3 cups milk
• 4 ounces white chocolate, chopped (white chocolate gives the base that “creme” sweetness of cookies & cream)
• 2 tablespoons unsweetened cocoa powder (for a touch of chocolate flavor; cookies & cream is usually vanilla-based with chocolate cookie bits, but a bit of cocoa makes it more “hot chocolaty”)
• 2 tablespoons sugar (adjust to taste, cookies will add some sweetness too)
• 6 Oreo cookies (or your favorite chocolate sandwich cookies), crushed into crumbs (plus extra for garnish)
• 1 teaspoon vanilla extract
• Pinch of salt
• Toppings: Whipped cream, additional crushed cookies or cookie halves for garnish, and chocolate syrup drizzle (optional).

Instructions:

1. Heat milk and white chocolate: In a saucepan over medium-low heat, combine the milk and chopped white chocolate. Stir until the white chocolate melts completely into the milk.
2. Add cocoa and sugar: Whisk in the cocoa powder and sugar. Continue stirring until the mixture is hot (but not boiling) and everything is dissolved. The mix will be a light chocolate color.
3. Add crushed cookies: Stir in the crushed Oreo cookies. Let the hot chocolate heat for another minute or two, stirring frequently. The cookies will soften and start to “melt” their flavor into the drink. They’ll also turn it a bit darker in color. It might look a little textured (since Oreo creme might not fully dissolve), but that’s okay.
4. Blend or strain (optional): If you want a super smooth drink without cookie bits, you can transfer the hot mixture to a blender and carefully blend it, or use an immersion blender in the pot, to pulverize the cookie pieces fully. (Be cautious with hot liquids in blenders!). Alternatively, you can strain the hot chocolate through a fine sieve to catch most of the cookie crumbs. However, if you don’t mind a little cookie texture (we kinda like it!), you can skip this step.
5. Finish flavor: Stir in the vanilla extract and a tiny pinch of salt. The vanilla brings out that Oreo creme vibe, and salt accentuates the sweetness and chocolate.
6. Serve: Pour the cookies & cream hot chocolate into mugs. You’ll likely see speckles of cookie – yum.
7. Garnish: Top with whipped cream. Then definitely sprinkle some more crushed cookies on top of the whipped cream. You can even stick half an Oreo on top for looks. Drizzle a little chocolate syrup over everything if you want to be extra.
8. Enjoy: As you sip, you’ll taste the creamy white chocolate and vanilla, and get the cocoa and chocolate cookie notes coming through, just like the ice cream flavor, but in a warm, sippable form. It’s rich, so take your time and indulge!

Final Sip

There you have it, 21 amazing hot chocolate recipes to satisfy every craving and occasion.

From the comforting classic to fun twists like gingerbread, pumpkin spice, and cookies & cream, each recipe brings its own flair to the world of hot cocoa.

Feel free to customize these to your taste (extra chocolate? go for it; less sugar? you got it). The most important part is to have fun and enjoy the process of making these cozy drinks.

After all, a cup of hot chocolate isn’t just about the ingredients, but it’s about the warm, fuzzy feeling you get wrapping your hands around the mug and taking that first sweet sip.