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Test Kitchen's Favorite Hot Chocolate

Fancy something cold instead? This recipe is also the base for our Rich Frozen Hot Chocolate.

  • Prep:
  • Total Time:
  • Servings: 2

Photography: YunHee Kim

Source: Martha Stewart Living, December 2016


  • 1 1/2 cups whole milk
  • 2 ounces semisweet or bittersweet chocolate, chopped
  • 4 teaspoons packed light-brown sugar
  • 2 teaspoons unsweetened Dutch-process cocoa powder
  • 1/8 teaspoon kosher salt
  • 1/3 cup cold heavy cream


  1. In a saucepan, combine milk, chocolate, sugar, cocoa powder, and salt. Heat over medium, whisking frequently, until chocolate melts and mixture is smooth. Cover to keep warm.

  2. Whisk cream to soft peaks in a bowl. Divide hot chocolate between two mugs, dollop each with whipped cream, and serve immediately.


To make this a spicy Mexican hot chocolate, whisk 1/4 teaspoon ground cinnamon, 1/8 teaspoon cayenne pepper, and 1/2 teaspoon pure vanilla extract into milk mixture before heating. Serve each mug with a cinnamon stick for stirring (and aroma).

Cook's Notes

To add more sweetness, swap out the whipped cream for marshmallows.

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