Simple Hot Chocolate for One

Enriched with actual melted chocolate, homemade hot chocolate is worlds away from saccharine store-bought mixes. (For those keeping track at home, the base ingredient is also what differentiates hot chocolate from homemade hot cocoa recipes.) Drinking chocolate is a millennia-old tradition created by the Olmec, who cultivated cacao in what’s now Mexico and Central America. 

You can make hot chocolate using any kind of chocolate bar you please. This recipe recommends using a bar that’s around 60% cocoa solids—that’s right between bittersweet chocolate (which can go as high as 80%) and semisweet (which can go as low as 35%). Depending on the brand, you might see it labeled one way or another. If you prefer a creamier beverage, use milk chocolate (we love the bar from Lake Champlain Chocolates). Or make hot white chocolate, which is even better with a pinch of cinnamon. Whatever you do, don’t use chocolate chips (their waxy coating inhibits melting). Depending on your bar, you may wish to whisk in a scoop or two of cocoa powder (natural or Dutch process both work) for a deeper flavor.

Customize your hot chocolate further by using any combination of dairy—or make it dairy-free with almond milk, oat milk, coconut milk, soy milk, rice milk (the list goes on). Swap the vanilla for almond, coconut, or peppermint extract. Stir in a half-cup of espresso for mocha vibes, or add a splash of dark rum, bourbon, or amaretto. Garnish your homemade hot chocolate with mini marshmallows, whipped cream, or both. Pop in a candy cane if you’re feeling festive or shave dark chocolate over the top.