Recipe: From-Scratch Hot Cocoa

Hot cocoa is often thought of as a holiday-time treat, but when you live in a frigid, snowy state like Michigan, it becomes a staple during the entire winter season.

Over the years, I’ve come to appreciate the process {and the flavors!} of making recipes from scratch. So I was delighted when I recently came across a great recipe that I was able to tailor a bit. My previous from-scratch recipe was almost sinfully-rich; so much so that I could never finish drinking it, which says a lot from a chocolate-lover like me.

This recipe is still decadent and sweet, but just enough so that it hits the spot. Even better, it can be whipped up in mere minutes.


From-Scratch Hot Cocoa, serves 2


  • 1 and 1/2 cups fat-free milk
  • 1/4 cup mini semi-sweet chocolate chips {mini for faster melting}
  • 2 teaspoons cocoa powder
  • 4 teaspoons light-brown sugar
  • 1/8 teaspoon salt



In a small saucepan, whisk all ingredients together while heating over medium heat. Make sure the chocolate chips are thoroughly melted and cocoa is piping hot without boiling. Serve immediately.

Extras: I’ve always been partial to hot cocoa served with mini marshmallows or whipped cream and a sprinkle of cinnamon, however, I do feel that this simple hot cocoa is perfect on its own. Still, you certainly won’t go wrong with one of these toppings, or something  extra like a peppermint stick.




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