A cream mug of homemade hot cocoa beside a small cup of thick dark drinking chocolate and a silver spoon heaped with Dutch-process cocoa powder on a walnut table.

Easy · 10 min · 2 servings

Hot Chocolate with Cocoa Powder, Plus European Drinking Chocolate

Name: Hot Chocolate with Cocoa Powder, Plus European Drinking Chocolate
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 cups (480 ml) whole milk, divided; 1/4 cup (about 20 g) Cocoa Powder Alkalized 10–12%; 3 tablespoons (about 38 g) granulated sugar, or to taste; 1 pinch fine salt; 1/2 teaspoon pure vanilla extract; Optional: 1 oz (28 g) Dark Milk Chocolate 49%, for a creamier cup

To make hot chocolate with cocoa powder, whisk 1/4 cup (about 20 g) Dutch-process cocoa, 3 tablespoons sugar and a pinch of salt with a splash of milk into a smooth paste. Whisk in the rest of 2 cups of milk and heat until steaming, never boiling. Add vanilla and pour. It takes about 10 minutes.

Ingredients

2 cups (480 ml) whole milk, divided
1/4 cup (about 20 g) Cocoa Powder Alkalized 10–12%
3 tablespoons (about 38 g) granulated sugar, or to taste
1 pinch fine salt
1/2 teaspoon pure vanilla extract
Optional: 1 oz (28 g) Dark Milk Chocolate 49%, for a creamier cup

Method

In a small saucepan, whisk the cocoa powder, sugar and salt together until no clumps remain.
Add 3 tablespoons of the milk and whisk into a smooth, thick paste.
Set the pan over medium-low heat and cook the paste for about 30 seconds, whisking, to wake up the cocoa flavor.
Gradually whisk in the remaining milk.
Heat, whisking often, until the milk is steaming with small bubbles at the edge, about 160 to 170 °F (71 to 77 °C). Do not let it boil.
If using the Dark Milk Chocolate 49%, take the pan off the heat and whisk it in until melted.
Stir in the vanilla, taste for sugar and pour into two mugs.

Tips

Whole milk gives the best body. For a richer mug, replace 1/4 cup (60 ml) of the milk with heavy cream.
Whisk rather than stir: a small whisk or a handheld milk frother gives a smoother, lightly foamy cup.
Boiling can scorch the milk and form a skin, so hold the pan at a steady steam.
Leftovers keep covered in the refrigerator for up to 2 days. Rewarm gently and whisk again before serving.

Hot chocolate with cocoa powder comes down to one move: whisk the cocoa with sugar, salt and a splash of milk into a smooth paste before you add the rest of the milk. The paste wets every grain of cocoa so it disperses without lumps, and gentle heat (steaming, never boiling) keeps the milk sweet and silky.

Why Dutch-process cocoa makes a smoother cup

The base recipe uses Cocoa Powder Alkalized 10–12%, a Dutch-process (alkalized) cocoa powder. Alkalization raises the cocoa's pH, which deepens the color and rounds off the sharp, acidic edge that natural cocoa can bring to milk. As Iowa State University Extension explains, natural cocoa sits at an acidic pH of 5 to 6, while Dutch-process cocoa lands near neutral, about 7, with a smoother flavor and darker color. Ours is alkalized with potassium carbonate and milled fine, so it whisks into milk quickly. For the full comparison, read our guide to Dutch-process vs natural cocoa.

Hot cocoa vs drinking chocolate: what changes in the cup

Cocoa powder is what remains after much of the cocoa butter is pressed out of ground cacao nibs; under the US standard of identity for cocoa, standard cocoa keeps between 10 and 22% fat. That is why it delivers a clean, pronounced chocolate flavor with a light body, and you control the sugar. Chocolate brings its own cocoa butter and sugar, so it melts into a thicker, richer, more velvety drink that is best served in small cups.

In the cup	Homemade hot cocoa (cocoa powder)	Drinking chocolate (melted chocolate)
Fat	Low: our cocoa powder is 10–12% fat	High: our dark chocolates are 35–41% fat
Body	Light and pourable	Thick enough to coat a spoon
Sweetness	You add it, to taste	Comes mostly from the chocolate
Serving size	8 to 10 oz mug	3 to 4 oz cup
Best for	Everyday mugs, kids, big batches	Slow sipping, dessert

European drinking chocolate (French hot chocolate)

French hot chocolate, often called drinking chocolate or sipping chocolate, is made with melted chocolate rather than cocoa powder. Warm 1 cup (240 ml) whole milk and 1/4 cup (60 ml) heavy cream until steaming. Take the pan off the heat, add 3.5 oz (100 g) Dark Chocolate 70% or Dark Chocolate 60%, and whisk until completely smooth. Return it to low heat for a minute, whisking, then taste before adding any sugar: a teaspoon or two is usually plenty. This makes 3 to 4 small cups.

For a rounder, creamier version with caramelized milky notes, use Dark Milk Chocolate 49% and leave the sugar out.

Thick Italian and Spanish hot chocolate

Italian hot chocolate (cioccolata calda) and Spanish hot chocolate (chocolate a la taza) are thick enough to coat a spoon, and the thickener is cornstarch. Whisk 1 tablespoon (8 g) cornstarch into 1/2 cup (120 ml) cold milk until smooth. In a saucepan, warm 1 1/2 cups (360 ml) milk with 2 tablespoons cocoa powder and 2 tablespoons sugar, then whisk in 2 oz (57 g) Dark Chocolate 60% until melted. Add the cornstarch mixture and bring it to a gentle simmer, whisking constantly for 2 to 3 minutes until it thickens. Cornstarch only sets once it gets close to a boil, so do not pull the pan early.

Homemade hot cocoa mix for a jar

Whisk together 1 cup (about 85 g) cocoa powder, 1 cup (200 g) granulated sugar and 1/2 teaspoon fine salt, then sift once to break up any clumps. Store it airtight in a cool, dry cupboard. Use 3 tablespoons of mix per 1 cup (240 ml) of hot milk, whisked into a paste first. For a just-add-water version, stir in 1 cup (about 70 g) nonfat dry milk powder and use a heaping 1/4 cup of mix per cup of hot water.

Building a drinks menu for a café? Start with our page on chocolate for hot and cold beverages.

Not sure which chocolate belongs in your cup? The Discovery Kit brings four Franceschi products, 4.23 oz (120 g) each, so you can whisk, melt and taste them side by side before choosing a 2 lb bag.

Frequently asked questions

How do you make hot chocolate with cocoa powder?

Combine cocoa powder, sugar and a pinch of salt in a saucepan, add a few tablespoons of milk and whisk to a paste. Slowly whisk in the remaining milk and heat until steaming, around 160 to 170 °F (71 to 77 °C), without letting it boil. Finish with vanilla. Plan on about 2 tablespoons of cocoa per cup of milk.

What is the difference between hot cocoa and hot chocolate?

Hot cocoa is made from cocoa powder, which has most of the cocoa butter removed, so it drinks lighter and you sweeten it yourself. Hot chocolate in the European sense is made from melted chocolate, which carries cocoa butter and sugar, so it is thicker and richer. In the United States the two names are often used interchangeably.

What is French hot chocolate?

French hot chocolate is a rich drink made by melting dark chocolate into hot milk, often with a little cream. Because it uses chocolate instead of cocoa powder, it is thick, glossy and intense, and it is traditionally served in small cups. Roughly 1 part chocolate to 3 parts milk and cream by weight is a good starting point.

How do you make homemade hot cocoa mix?

Combine equal volumes of cocoa powder and granulated sugar with a little fine salt, then sift and keep it in an airtight jar. To serve, stir 3 tablespoons into a splash of hot milk to form a paste, then add the rest of a cup of milk. Adding nonfat dry milk powder to the jar lets you make it with hot water instead.

Can you make hot chocolate with cocoa powder and water?

Yes, but it will taste thinner, because milk supplies the body and creaminess. If you use water, make a paste with the cocoa and sugar first, use a little more cocoa than usual, and consider a spoonful of nonfat dry milk powder or a splash of cream. Dutch-process cocoa disperses in water more easily than natural cocoa.

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