Hot cocoa from scratch is a warm chocolate drink made with cocoa powder, sugar, and milk heated on the stovetop until smooth and hot. It's commonly served as a comforting winter drink and known for its rich chocolate flavor.
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This hot cocoa from scratch recipe uses cocoa powder, sugar, evaporated milk, and milk to create a smooth chocolate base and light creaminess.
It takes about 10 minutes and uses simple pantry ingredients to make rich homemade hot cocoa. If you enjoy warm drinks like this, you may also like my White Hot Chocolate.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Unsweetened cocoa powder: Provides the deep chocolate flavor that defines this hot cocoa.
- Sugar: Balances the natural bitterness of cocoa and creates a smooth, classic hot cocoa flavor.
- Vanilla extract (optional): It enhances the chocolate without overpowering it.
- Full-fat evaporated milk: Adds creamy texture and body to the cocoa while keeping the drink lighter than versions made with cream.
- Milk: Forms the base of the drink. You can use any percentage of milk; use whole milk if you prefer a richer hot cocoa.
How to Make Hot Cocoa From Scratch
Note: The full instructions are provided in the recipe card below.
- Make the cocoa base: In a saucepan over medium heat, combine the cocoa powder and sugar.
- Add evaporated milk: Gradually whisk in the evaporated milk until the mixture thickens into a chocolate syrup.
- Bring to a boil: Increase the heat to high and briefly bring the mixture to a boil while whisking.
- Add the milk: Whisk in the milk and bring the hot cocoa to a gentle simmer.
- Finish and serve: Remove from heat, stir in the vanilla extract, and pour into mugs. Serve hot.
Hint: Whisk the cocoa powder, sugar, and evaporated milk first to form a smooth syrup. This helps prevent lumps when the milk is added.
Storage, Make Ahead, & Freezing
Storage: Store leftover hot cocoa in a sealed container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, whisking until smooth and warm.
Make Ahead: Prepare the hot cocoa up to 2 days in advance and refrigerate. Reheat on the stovetop, stirring well to recombine the cocoa.
Freezing: Freezing is not recommended.
Camila's Tips & Variations
- Avoid scorching the milk: After adding the milk, keep the heat at a gentle simmer and whisk occasionally so the milk does not stick to the bottom of the pan.
- No evaporated milk: If you don't have evaporated milk, simply use milk instead.
- Cinnamon flavor: Add 1 teaspoon ground cinnamon for a warm flavor that pairs well with cocoa.
- Thicker cocoa: If you prefer a slightly thicker texture, whisk 1 tablespoon cornstarch with the dry ingredients (cocoa and sugar) before adding the liquids. Simmer the cocoa for about 2-3 minutes after it begins to bubble, whisking constantly, until it thickens slightly.
Frequently Asked Questions
Can I make hot cocoa without evaporated milk?
Yes. Replace it with regular milk. The cocoa will be slightly lighter but still smooth.
Why does cocoa powder clump?
Cocoa clumps when added directly to liquid. Mixing it first with sugar or a small amount of milk helps it dissolve smoothly.
How can I make hot cocoa thicker?
Add 1 tablespoon of cornstarch to the dry ingredients before adding the liquids. Cook the cocoa while whisking until it thickens slightly.
Pair with
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Recipe
How to Make Hot Cocoa From Scratch
Equipment
- Serving Mugs
Ingredients
- 85 g unsweetened cocoa , such as Hershey's
- 150-200 g sugar , adjust to taste
- 600 ml full fat evaporated milk or milk
- 1.20 l whole milk
- 1 teaspoon pure vanilla extract
Instructions
- Combine the cocoa and sugar in a saucepan over medium heat. Gradually add the evaporated milk to form a syrup.
- Bring to a boil over high heat. Whisk in the milk and bring to a simmer. Remove from the heat and stir in the vanilla extract. Serve hot.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
