Rich, delicious hot chocolate so good you’ll want to make it over and over again. Made using homemade chocolate syrup and my quick and easy whipped cream.
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Recipe Highlights
- A delicious, rich hot chocolate that’s made with chocolate syrup and milk. It’s topped with a quick and easy homemade whipped cream.
- Store-bought or homemade chocolate syrup can be used but the homemade is better! Make a batch of chocolate syrup, store it in the refrigerator, and hot chocolate can be made in just a couple of minutes.
- The whipped cream takes seconds to make using my trick of whisking the ingredients using a handheld milk frother.
- There’s no coffee in this hot chocolate, but if you add a bit, you’ve got yourself a mocha.
RELATED: Peppermint Hot Chocolate
Ingredient Notes
- Chocolate syrup: Homemade or store-bought chocolate syrup can be used but the homemade version is recommended since it’s very easy to make and you have complete control of the ingredients.
- Milk: Whole milk makes the hot chocolate the creamiest but you can use any kind of milk you like.
- Heavy cream: The main ingredient to make the whipped cream topping.
- Sugar: White, granulated sugar is what sweetens the heavy cream for the whipped cream topping.
- Sea salt: This sea salt instantly makes everything taste better. The salt adds a nice balance to the sweetness of the drink.
For full ingredients and detailed instructions, please see the recipe card at the bottom of the post.
Step-by-Step Instructions
Step 1: Whisk heavy cream, sugar, and salt to make whipped cream. Set aside.
Use a handheld milk frother to make whipped cream in seconds. Whip until soft peaks form.
Step 2: Combine milk and chocolate syrup in a saucepan. Simmer. Don’t let it come to a boil. Stir occasionally.
Step 3: Pour hot chocolate into a mug.
Step 4: Top drink with whipped cream and a drizzle of chocolate syrup.
Expert Tips
- Hot chocolate can be made in an electric milk frother which can heat and froth the drink at the same time.
- Instead of using chocolate syrup, you can use cocoa powder and sugar. Use good quality cocoa powder since it makes a big difference on how the hot chocolate tastes. Use 1 tablespoon of cocoa powder and 2 tablespoons of granulated sugar.
- Homemade chocolate syrup is a cost-saver but store-bought is a time-saver.
- Whipped cream topping can be made ahead and stored in the refrigerator for up to 2 days in an airtight container. Give it a quick stir before adding to the drink to fluff it back up.
RELATED: White Hot Chocolate
Questions You May Have
It’s best to heat the chocolate syrup and milk on the stovetop since it’s easier to control the heat. The recipe was tested in a microwave and it was a bit of a mess with milk overflowing so keep an eye out when microwaving.
Yes, there is about 20 mg of caffeine in a 12 ounce hot chocolate. In comparison, brewed coffee has about 240 mg in the same size.
To create a frothy hot chocolate, heat the chocolate syrup and milk then transfer it to a French press, making sure not to fill it up more than halfway. Place the lid and move the plunger up and down 30-40 times to create froth. Pour drink into a mug then top with whipped cream.
Related
- Salted Caramel Hot Chocolate
- Snickerdoodle Hot Chocolate
- Mexican Hot Chocolate
- Chocolate Cold Foam
- 10 Easy & Delicious Hot Chocolate Recipes
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Easy Homemade Hot Chocolate
INGREDIENTS
Hot Chocolate
- 1 ½ cups milk (any kind)
- 2 tablespoons chocolate syrup + more for drizzle
Whipped Cream Topping
- ¼ cup heavy cream
- ½ teaspoon sugar
- pinch salt
INSTRUCTIONS
- Whisk heavy cream, sugar, and salt to make whipped cream. Set aside.Use a handheld milk frother to make whipped cream in seconds. Whip until soft peaks form.
- Combine milk and chocolate syrup in a saucepan. Simmer chocolate and milk on low heat for 4 minutes.Don't let it come to a boil. Stir occasionally.
- Pour hot chocolate into a mug. Top drink with whipped cream and a drizzle of chocolate syrup.
EQUIPMENT
NOTES
- Homemade or store-bought chocolate syrup can be used but the homemade version is recommended since it’s very easy to make and you have complete control of the ingredients.
- Whole milk makes the hot chocolate the creamiest but you can use any kind of milk you like.
- Instead of using chocolate syrup, you can use cocoa powder and sugar. Use good quality cocoa powder since it makes a big difference on how the hot chocolate tastes. Use 1 tablespoon of cocoa powder and 2 tablespoons of granulated sugar.
- Homemade chocolate syrup is a cost-saver but store-bought is a time-saver.
- Whipped cream topping can be made ahead and stored in the refrigerator for up to 2 days in an airtight container. Give it a quick stir before adding to the drink to fluff it back up.