Chocolatey Hot Cocoa for One

"This recipe has much less sugar than other cocoa recipes or mixes. The result is a rich-tasting, chocolatey drink that is easy to make with ingredients you can keep on hand. This recipe is just from the 1997 edition of Joy of Cooking. This recipe makes less than a full cup of hot cocoa, but I find this amount is satisfying. You can always play with the serving sizes if you want more."
photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
Ready In:




  • In a small, heavy saucepan, stir together the cocoa and sugar, crushing any lumps.
  • First by approximately Tablespoons, and then in a slow steady stream, stir in the milk.
  • Heat over medium heat, stirring constantly and scraping the bottom of the pan, just until bubbles appear at the sides.
  • Remove from the heat and stir in the vanilla or liqueur.
  • Top with ground nutmeg or cinnamon, whipped cream or marshmallows.

Questions & Replies

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  1. Lavender Lynn
    This is great! I might have liked it sweeter, but less sugar is a feature of the recipe, and a touch of nutmeg also helps. I made a double recipe on the stovetop and, unlike the other two cocoas I've made this week, the mess was confined to one saucepan. Made for Comfort Cafe, Jan. 2009.
  2. Studentchef
    This is so good. I really enjoyed this one. I used Kahlua and mixed in the cinnamon and marshmallow. Fantastic.
  3. Veganizedty
    <3<3<3 thanks!
  4. Pj in Illinois
    This was great!Just what I needed on a very cold Illinois evening.I used the Kahlua,my daughter used vanilla,the nutmeg and cinnamon was a nice added touch.Thanks for a great recipe,that we will be making repeatedly.
  5. Pierre Dance
    Excellent ! It snowed last night and I don't feel like braveing the world today. I tried the first mug with Vanilla, the second with Kahlua (jan007 # 44024), and the last with Grand Marnier. I like the Nutmeg and Whipped Cream topping but the Kahlua with freshly grated Cinnamon ain't bad. I'm not into marshmellows, (I read the list of ingredients on the package)but with 36 combinations to play with I won't miss them. Thanx for posting this great recipe. Pierre


I live in Los Angeles, and there are really great farmer's markets here, and corner stores featuring foods of many nations. I try to take advantage of these resources by using fresh seasonal produce and trying foods from different cultures. I don't exactly have the problem of not being able to find exotic ingredients; more often, I see things in the local stores (lotus root! passionfruit! chayote!) that turn out to be delicious when I finally learn how to prepare them. Interested in expanding my repertoire of techniques and cuisines, I finally took up my sister - Recipezaar member Roosie - on her recommendation to visit this site. I hear our parents use it too sometimes, but they don't seem to have figured out how to write reviews. My culinary pet peeve is when people stir rice while it's cooking, thereby making it gummy.
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