Name: Old Fashioned Hot Cocoa
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 0.33 cup Unsweetened Cocoa Powder; 0.5 cup Granulated Sugar; 1 pinch Salt; 0.33 cup Boiling Water; 4 cup Whole Milk; 0.75 tsp Vanilla Extract

"Indulge in the ultimate winter comfort with this thick, velvety hot cocoa made the traditional way on the stovetop. This recipe skips the instant packets for a deep, complex chocolate flavor that perfectly balances sweetness and rich cocoa notes."

Ingredients

Qty	Item
0.33 cup 32 g	Unsweetened Cocoa Powder
0.5 cup 100 g	Granulated Sugar
1 pinch 1 g	Salt
0.33 cup 80 ml	Boiling Water
4 cup 946 ml	Whole Milk
0.75 tsp 3.75 ml	Vanilla Extract

How to Make Old Fashioned Hot Cocoa

In a medium saucepan, whisk together the cocoa powder, sugar, and pinch of salt until well combined and any large cocoa lumps are broken up.

Stir in the boiling water and place the saucepan over medium-high heat.

Bring the mixture to a gentle simmer, whisking constantly for about 2 minutes to create a smooth, glossy chocolate syrup.

Gradually pour in the milk, whisking continuously to incorporate it into the syrup.

Continue heating the cocoa until it is hot and steaming, but do not let it reach a full boil as this may scald the milk.

Remove the saucepan from the heat and stir in the vanilla extract.

Divide the hot cocoa into four mugs and serve immediately, topped with marshmallows or a dollop of whipped cream.

·
Use Dutch-processed cocoa powder for a darker, smoother, and less acidic chocolate flavor.
·
For an extra indulgent version, replace 1/2 cup of the milk with heavy cream.
·
Whisk the cocoa vigorously just before pouring to create a beautiful, frothy top.
·
Add a tiny pinch of cinnamon or a dash of espresso powder to enhance the chocolate's depth.

Frequently Asked Questions

Can I use a milk alternative for this recipe?

Yes, oat milk or cashew milk provide the creamiest results for dairy-free alternatives, though almond milk also works well.

How do I prevent the cocoa from forming a skin on top?

Keep the heat at medium and stir frequently. If you aren't serving it immediately, a light whisking right before pouring will break up any skin that forms.

Can I make this in advance?

Yes, you can make it ahead and store it in the refrigerator for up to 3 days. Reheat slowly on the stovetop over low heat, whisking to recombine.

Is this recipe gluten-free?

Yes, all the primary ingredients in this traditional recipe are naturally gluten-free.

Video Tutorials

Making Hot Chocolate from 1747

How to Make Creamy Hot Cocoa | Allrecipes.com

18th Century Spiced Hot Chocolate

A 200-Year Old Recipe for Hot Chocolate |The Best in History| No Talking

Step-by-Step Visual Guide

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