Description
This extra chocolatey and creamy hot cocoa would be perfect for a movie night, Christmas eve night, or any cold winter’s night.
Ingredients
- 1 1/2 cups 2% milk or dairy free milk* see my notes for recommendations
- 1/2 cup heavy cream or dairy free milk
- 3 Tablespoons cocoa powder
- 3 Tablespoons mini chocolate chips (or dairy free chocolate chips)
- 5 Tablespoons (or 1/4 cup + 1 Tablespoon) powdered sugar
- 2 teaspoons corn starch (you can leave this out if needed, but it brings a thick creaminess to the cocoa that makes it special.)
- a pinch of sea salt
Instructions
- Whisk together 3 Tablespoons cocoa powder, 3 Tablespoons mini chocolate chips, 5 Tablespoons powdered sugar, and 2 teaspoons cornstarch, and a pinch of salt.
- Warm 1 1/2 Cups 2% milk and 1/2 Cup heavy cream in a small saucepan over low heat for 5 minutes, stirring often. Do not let the mixture boil.
- Whisk in the cocoa powder mixture over low heat. Keep whisking for one minute or just until chocolate chips are fully melted and mixture is fully incorporated.
- Pour into your favorite mugs and serve with your favorite hot cocoa toppings.
Notes
Dairy free version: to make this dairy free, just exchange both the milk and heavy cream for your favorite dairy free milk alternative. I highly recommend any oatmilk labled “extra creamy” as a replacement for both the milk and the cream in this recipe because it is a little thicker and will make for a richer hot chocolate that mimics the creaminess of the dairy version of this recipe so well. Use any dairy free chocolate chip you’d like as a replacement for the chips in the recipe.
Dairy free whipped topping: I recommend Coco Whip which is found in the freezer section of the grocery or your favorite spray can of dairy free whipped topping.
To make your own coconut whipped cream from canned, full fat coconut milk or a can of coconut cream: Chill your beaters and a mixing bowl for 10 minutes in the freezer, spoon out the coconut cream from a can of full fat coconut milk, if using, leaving behind the liquid, and with a handheld electric mixer or a stand mixer, whip with 1-2 tablespoons powdered sugar until thickened. If it’s not thick enough, place in the fridge (or freezer if you want it quicker) until it is to your liking. Chilling the can of coconut milk overnight guarantees the best result.
Mocha option: If you love hot chocolate with a coffee flavor, mix in 3 teaspoons (or more to your liking) of instant espresso powder. I prefer Cafe Bustello instant espresso, but instant coffee is fine as well.