Nothing warms the cold bleakness that is winter quite like a sweet, satisfying cup of hot cocoa. The instant powder versions are maybe acceptable in an emergency situation, but no prepared mix meets the standard of a good, homemade batch of this satisfying deliciousness.

This hot cocoa recipe is not for the faint of heart. It is not for the dieter or those watching their sugar or fat intake. It is, however, for the foodie: the one who values quality over quantity. The one who truly appreciates the artisanship of those rare tastes during which you can only pause in wonder and pure satisfaction. This recipe is for you.

Initially created out of hormonal desperation and a fairly bare pantry, this hot cocoa recipe is made with simple ingredients. Yet it’s so luxurious and rich it’s sure to satisfy even the most desperate of chocolate and/or sweet cravings. This has become a family staple, as it is typically requested by all from December to March every year. Luckily for them (and me), it is actually quite easy to whip up.

Enjoy! (I promise you will.)

Recipe

• Makes: 6-8 servings (1 serving = about 6-8 oz)
• Time: 30 minutes

Ingredients

• 3.5 cups milk (highly recommend whole milk)
• 1 cup heavy whipping cream
• 1/4 cup + 1/8 cup Hershey’s Special Dark cocoa powder
• 2/3 cup semi-sweet or dark chocolate chips
• 1/3 cup + 1 Tbsp sugar (I use organic raw cane sugar)
• 1/2 tsp vanilla extract
• Tiny dash cinnamon
• homemade whipped cream for topping (not optional)
• 4-6 small mugs, like espresso mugs or smaller tea cups (see Tips & Tricks below for why)

Directions

1. Add milk and heavy cream to a medium saucepan and turn on heat to low-medium.
2. Whisk in cocoa powder.
3. Once milk is warm but before it begins to simmer, slowly add chocolate chips and whisk to melt.
4. Stir in vanilla extract.
5. Add sugar, whisk to dissolve. Sample a little sip here and make sure the hot cocoa is sweet enough for your liking. You can add more sugar depending on your taste preference.
6. Whisk in tiny dash of cinnamon.
7. Bring to simmer and let cook for 3 minutes, then turn off heat. Whisk frequently the entire time.
8. Let cool for a few minutes, whisking a time or two.
9. Use ladle to fill mugs about 2/3 full (leave room for a very generous dollop of whipped cream…this is not optional trust me)
10. Add a generous dollop of whipped cream to each mug of hot cocoa. Serve immediately.
11. Take a moment after your first sip to appreciate the wonder of this perfection.

Tips & Tricks

• The hot cocoa is super rich, which is why I always serve it in small espresso mugs or tea cups. A little goes a long way.
• While not absolutely essential, using homemade whipped cream instead of store bought is STRONGLY suggested… the creamy cream melting into the rich hot chocolate is what gives this hot cocoa it’s magical qualities. Plus homemade whipped cream is super simple and quick to make.
• Add as much or as little sugar as suits your taste.
• This hot cocoa keeps for about 3 days in the refrigerator, just reheat on low in a sauce pan.
• The whipped cream keeps for about 1 day in the refrigerator, but is best fresh.
• I like to use Enjoy Life semi-sweet chocolate chips because they are soy free (and dairy free… but chances are if you’re making this hot cocoa you’re not too concerned about avoiding dairy…)