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Hot Chocolate recipes from our readers

Désirée Worrall-Bélanger
Hot chocolate day
Did you know we celebrated National Hot Chocolate Day recently? If you didn’t, well now you have an excuse to cozy up at home with a lovely cup of hot cocoa and your book – you’re very welcome.While you could definitely use whatever kind of hot chocolate mix you already have at home, I thought I would share my secret recipe. Now, to be quite honest with you, I usually eyeball the measurements, so keep an open mind when recreating it at home!Ingredients: ~2-3 tablespoons of Dutch Processed Cocoa Powder (more cocoa powder will give a stronger dark-chocolate flavor, so it's up to you how much you use!) ~1 tablespoon of sugar (more or less, depending on personal preference) A tiny pinch of flaky salt (I personally use “fleur de sel,” but use whatever you’ve got!) ~2 tablespoons of heavy cream 1 to 1½ cups of warm milk (of your choice! I prefer almond milk) A tiiiiny dash of almond extract (or vanilla, if that’s what you have at home) Mini marshmallows!Steps: In your mug of choice, combine the cocoa powder, sugar, and salt, mix to combine. Add in the cream and give it a mix until it turns into a paste. You might need a bit more than 2 tablespoons, that’s okay! In another mug or a pot on the stove, warm the milk with the almond extract (or vanilla) until it just starts to boil. Pour this into the mug with the cocoa mixture and give it a good stir. I have a dedicated tiny whisk for this, but any utensil will do. Top with some mini marshmallows and/or whipped cream, and you’ve got yourself a delicious cup of hot chocolate. You can even drizzle some caramel sauce or crushed candy canes (if you still have one laying around from the holidays) if you’re feeling extra fancy.

More recipes from our readers!

Julia Isabella's Hot Chocolate Recipe
Colombian hot chocolate is the way to go!A the recipe for "leche con chocolate" is half water, half milk, heat it up in an olleta & for each cup, add 1 block of the chocolate (Corona or Sol Q-are my favorite Colombian brands, but for friends in the U.S. you can substitute the mexican brand called Abuelita which you can find in most grocery stories). Use a molinillo to "bate bate chocolate" or in other words to mix it. If you don't have an olleta, you can heat it up in a pot & if you do not have a molinillo, you can transfer the water/milk & block of chocolate to a blender to mix instead. Enjoy!
Kiri’s Earl Grey Infused Hot Cocoa
When making a cup of your favorite hot cocoa, heat your milk on the stovetop with 2 bags of earl grey tea and make sure to let it steep for the full 5 minutes recommended.Finish making your hot cocoa as normal and enjoy your tea infused hot cocoa. (Great with lavender or amaretto syrup as a portion of your sweetener)
Mogan’s Hot Chocolate Recipe
I HIGHLY recommend this stellar hot cocoa combination:8oz milk (oat milk is nice and creamy)4oz Buttershots (butterscotch schnapps)DARK hot cocoa powderThe key is to make it in a mason jar andSHAKE it. Froths the milk and mixes it perfectly.
TheDeniseBianca’s Hot Chocolate Recipe
My hot chocolate is milk, vanilla, Nutella, a pinch of salt and a Hershey Kiss per 2 cups (Laderach chocolate if you have it it's my fave).

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Désirée Worrall-Bélanger
Désirée Worrall-Bélanger

Senior Partnerships & Editorial Coordinator

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