Best Hot Cocoa Ever! and Real Whipped Cream!

"I got this out of the cookbook Honest Pretzels, by Mollie Katzen. It really IS the best hot cocoa ever. There is also a recipe for whipped cream, you might want to make it before the cocoa."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
2 small mugs


  • 2 tablespoons semi-sweet chocolate chips
  • 12 teaspoon sugar
  • 1 12 cups milk (low fat works fine)
  • 18 teaspoon vanilla extract (if you like extra, add extra)
  • whipped cream (optional, recipe follows or you can buy some)
  • cinnamon (optional)
  • for whipped cream you need

  • 1 cup whipping cream
  • 12 teaspoon vanilla extract
  • 3 tablespoons powdered sugar


  • Put 2 tablespoons chocolate chips plus 1/2 tsp sugar into a small saucepan.
  • Pour the milk into a 2-cup measuring cup until it reaches the 1 1/2 cup line.
  • Slowly pour the milk into the saucepan.
  • Add vanilla extract.
  • Put the pan on the stove and turn heat to medium.
  • Stir slowly (important!) with a wooden spoon as the milk heats up. the chocolate chips will slowly begin to melt. (It takes about 5 minutes to reach the right temperature. keep stirring constantly and be patient, DO NOT LET IT BOIL!).
  • It will be brown all the way through and the chips will be melted and milk hot when it is ready.
  • When it's ready take the cocoa off the stove and slowly pour it into 1 or 2 mugs.
  • Serve plain, or with a little whipped cream (recipe follows) or cinnamon on top.
  • ***WHIPPED CREAM***.
  • Get out large bowl and a whisk.
  • Put the cream, vanilla, and powdered sugar in a bowl. Beat strongly but not too fast with a whisk. It's best to take turns with someone, so your arms won't get tired.
  • When it gets nice and puffy but is still soft, it's ready.
  • It can keep in a covered container in the refrigerator, it keeps up to 2 days. but the sooner you use it, the better.

Questions & Replies

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  1. I forgot the vanilla extract, but still found it rich and yummy. The kids loved it too. They all agreed it was much better than the store-bought stuff. I added probably double the chocolate chips than what were called for, for a cross between European and American-style hot chocolate. I improvised a double boiler (one pan inside another with water in it) and the hot chocolate came out perfectly smooth. I warmed the milk up a bit in the microwave first to cut down on stirring time.
  2. OMG, it is so good, the second time I made it. The first time I let it boil ??. but the second time it was superb!
  3. Great recipe!Used Lindt dark chocolate bar with chili pepper extract. Hot,spicy and superchocolately! Better than powder( I never buy instant powder, but only goid quality powder cocoa liki Fazer)
  4. This is very popular with my girls. It's very easy to make and is delicious. I have found that Ghirardelli chocolate chips work very well in this recipe but not Nestle -- they just don't melt as well.
  5. Very nice, rich hot chocolate. I used full fat milk, but skipped the whipped cream. This is really a great way to make drinking chocolate, much better than the powdered crud you can buy. Thanks for a nice comforting drink to enjoy by the fire!


<p>Hey all! After a break of about two years, I'm glad to say that I'm back, and hopefully a lot more active than I was in years past. Also, ignoring the huge gap in activity, I've still been very active when it comes to cooking, and am now studying Culinary Arts at Johnson and Wales University in Providence, RI.</p> <p>I've been a member of Recipezaar since 2008, but had to remake in 2010.&nbsp;</p>
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