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Under 30 Minutes

Dark-Chocolate Hot Cocoa

This classic dark hot chocolate contains just bittersweet chocolate, milk, cream, sugar, and a hint of nutmeg. The combination of milk and cream strikes the perfect balance of creaminess.

  • Prep:
  • Total Time:
  • Servings: 2
  • Yield: Makes 3 1/2 cups
Dark-Chocolate Hot Cocoa

Source: Martha Stewart Living, February 2011


  • 2 cups whole milk
  • 1 cup heavy cream
  • 5 ounces bittersweet chocolate, chopped (about 1 cup)
  • 2 tablespoons light-brown sugar
  • 1/4 teaspoon freshly grated nutmeg


  1. Warm milk and cream in a medium
    saucepan over a medium-low
    heat. Add chocolate. Whisk until melted and combined. Add sugar, and whisk until dissolved. Continue to warm mixture until thick, about 5 minutes. Whisk in nutmeg.

Cook's Note

Hot cocoa can be refrigerated for up to 1 week. Rewarm in a heatproof bowl set over a pan of simmering water (thin with milk if needed).


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