ChefShop Homemade Hot Chocolate Recipe


2 1/2 cups whole milk - or 2 cups milk and 1/2 cup whole cream

3/4 cup ChefShop Cocoa Powder

1/2 cup Superfine Caster Sugar

1/4 teaspoons fine Sea Salt

1/2 teaspoon Vanilla Extract

Our basic recipe is delicious and it is when you make variations and changes to this very simple recipe that it becomes yours. Add cream in combination with milk, or use oat milk or coconut milk for a different richness. Add in cinnamon, or sprinkle some on top, dust with more cocoa powder, or with nutmeg or cardamom, or top with a zest of citrus.

Add more or less sugar to match your preferences when you make the base, and then try finishing with different sugars. Don’t forget to consider sweet syrups and candy canes.

Consider freeze-dried coffee to a cup, or citrus bitters – actually any bitters will make an interesting change to the personality of the sip.

And of course, use your milk – dairy or not – to make a design in the chocolate before you serve. Or go old school with a handful of marshmallows.

Lastly, add a little of your favorite chocolate bar to the mix for a nice, rich difference! Delicious drinking chocolate is a classic comfort food – and making it your own is the fun!


Hot Chocolate Recipe


1) Heat milk and half & half in a heavy saucepan with the sugar and cocoa powder on medium heat. Whisk continuously until fully mixed. Do not boil.

2) Remove from heat and whisk in salt.

3) Add vanilla by drops to individual cups and stir in

This is the best way to make hot chocolate - you can modify, adjust, add, subtract, substitute, this is the best place to start. 

Consider adding your favorite baking or eating chocolate, bitters, Gianera, oatmilk, almond extract, chai, bourbon, chili, white chocolate, irish cream, espresso, dulce de leche, peppermint, maple syrup ...


Average Rating:
(based on 1 review)
One Tip
I have one suggested change for this delicious recipe, regarding the addition of vanilla extract. Vanilla is, by far, the most complex flavor/aroma of any food on Earth, and it's not close. Its extraordinary complexity is a product of the hundreds of different flavor molecules of which it is composed. The greatest enemy of these delicate flavor molecules is heat. It begins destroying them at 161 F/71 C, which causes both the flavor and aroma to degrade. The good news is, this is still too hot to drink anyway. Therefore, allowing its temperature to decrease to 160 F/70 C before adding vanilla - extract or bean - will still provide a very hot but even more delicious cup of hot chocoloate.
by Michael