The hot chocolate recipe
for your table
Finely chop the dark chocolate and set it aside; large pieces melt unevenly.
Heat the milk with the salt and, if desired, a cinnamon stick or some vanilla over low heat until just below boiling point. Do not let the milk boil.
Remove the pan from the heat, add the chocolate, and stir until everything has melted and the milk is glossy and noticeably thicker.
For the adult version, stir in the rum or amaretto and pour the hot chocolate into a preheated teacup.
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The story
The difference between cocoa powder and melted chocolate lies in the fat. Cocoa powder is largely defatted cocoa: it provides colour and bitterness, but contains nothing to bind with the milk. A bar of dark chocolate contains cocoa mass, cocoa butter and sugar, and it is precisely the cocoa butter that makes the drink rich and thick. That is why you melt chocolate into the milk instead of whisking powder into it. The higher the cocoa percentage, the more robust the result and the less sweet it is. With seventy percent cocoa and a generous forty grams per mug, you get a drink you can almost eat.
The right glass
Hot chocolate is thick and hot, so you want a glass that can withstand it and that you can hold comfortably. A pressed-glass tea mug with a handle keeps your fingers away from the heat while also showing how dark the drink is. A smaller mug of twenty-two centilitres also works well, because this hot chocolate is filling. Looking for something for coffee and cappuccino? Take a look at the coffee glasses.
La Rochère Abeille Tea Mug 27.5 cl (6 pieces)
RCR Oasis Mug 22 cl (6 pieces)
Both sets together € 61,90.
The right tools
For hot chocolate, besides the glass, use a bar spoon for stirring, a nutmeg grater to grate some chocolate over the mug, and a jigger to measure the shot precisely. These are the bar tools we use ourselves; you can find them all in our bar tools & cocktail sets.
Glass set (our choice 01) + 3 bar tools together € 76,80.
What do you make hot chocolate for adults with?
Without alcohol, this is a recipe for everyone. For the adult version, stir a splash of rum or amaretto into the hot chocolate. Well-known bottles include Bacardi and Havana Club. On every drink page, you can read the alcohol percentage, what it tastes like, which cocktails it pairs with, and which glass you need.
Variations & twists
A cinnamon stick steeped in the warm milk adds more flavor than ground cinnamon, and half a vanilla pod makes the whole drink rounder. For the adult version, stir two centiliters of rum or amaretto into a full mug: rum makes it spicier, while amaretto makes it sweeter and nuttier. If you want it thinner, use thirty grams of chocolate with the same amount of milk. A pinch of chili powder or espresso powder makes the cocoa darker. Looking for more inspiration? Browse more than 100 cocktail recipes.
Serving tip
Warm the mug first with hot water so the hot chocolate stays at temperature longer. Pour it to two centimeters below the rim and grate some dark chocolate over it. Do not serve it with a straw: drink this from the mug, with a spoon within reach.
Good to know
Cocoa powder or melted chocolate?
Cocoa powder is defatted, so it provides color and bitterness but does not thicken. Melted dark chocolate brings cocoa butter and sugar and makes the milk rich and thick. If you still want to use powder, first dissolve it in a little warm milk until smooth, otherwise lumps will remain.
How thick will it be?
With forty grams of chocolate per 25 centiliters of milk, you get a drink that clearly clings to the spoon. Forty grams per 30 centiliters is lighter and easier to pour. If you really want it as a dessert, go for fifty grams; then a smaller mug is more pleasant.
Why a pinch of salt?
A pinch of salt makes the cocoa flavor sharper and the sweetness less flat. You will not taste the salt itself as long as you stick to a pinch per mug. Add it to the milk rather than afterward, so it dissolves completely.
Which chocolate should you choose?
A bar of seventy-percent dark chocolate is the safest starting point: dark enough to stand up to the milk without being so bitter that you need extra sugar. Chop it finely before you start, as large pieces melt unevenly. Milk chocolate works too, but expect a sweeter, lighter result.
With or without alcohol
Without a splash, this recipe is suitable for the whole family. With two centiliters of rum or amaretto, it becomes an adult drink; only stir in the alcohol after removing the pan from the heat. Alcohol is not for anyone under eighteen: NIX18.
Frequently asked questions
Can I make hot chocolate with plant-based milk?
Yes. Oat milk and soy milk give the fullest result, while almond milk stays thinner. In that case, use a little more chocolate, for example forty-five grams per mug, and heat over low heat so the milk does not curdle.
Why does my hot chocolate become grainy?
Usually because the milk has become too hot. When it boils, the fat in the chocolate can separate, forming a skin on the milk. Heat it until just below boiling point, remove the pan from the heat, and then stir in the chocolate.
Which glass do you use for hot chocolate?
A heat-resistant glass tea mug or coffee mug with a handle. The handle keeps your hand away from the heat, and the glass lets you see how dark and thick the drink is. A thin glass without a handle is less comfortable, as it gets too hot to hold.
Can I make it ahead of time?
Yes, up to a few hours in advance. Let it cool, put it in the refrigerator, and then reheat it slowly, stirring occasionally. It becomes thicker when cold, so add a small amount of milk to make it pourable again.
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