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Hot Chocolate

This is a combination of the thinner, milkier version known as "hot cocoa" and the dense, thick and rich concept called "hot chocolate." It is rich yet still delicate and decadent. And using dark chocolate means it's good for you. As for the added sweetener of maple syrup or coconut sugar, it's not always needed and can be replaced with a few drops of Stevia, if you want to cut back on your sugar consumption.
Course Drinks
Cuisine American
Keyword hot chocolate
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings 2
Author The Cowgirl Gourmet's cowboy made this from his winter days living in Vermont


  • 2 cups milk whole milk, skim, rice, soy, coconut, almond milk or other
  • 2 1/2  tablespoons raw cacao or cocoa powder the best quality cocoa you can find
  • 1/3 cup dark chocolate chopped (I use a combination of 50%-70% dark chocolate discs though you could use any chocolate you have just chop it into pieces so it melts evenly and easily; if you do choose milk chocolate, you will likely not need to add much sugar)
  • Pinch kosher or sea salt
  • 2 tablespoons maple syrup or coconut sugar optional, I have also used a few drops of Stevia if you are trying to cut back on sugar
  • Whipped cream from the can (chocolate whipped cream is especially nice for this) or homemade, for garnish


  1. In a saucepan, heat the milk over medium-high heat. Add the cocoa and a pinch of salt to the milk and whisk to combine. Once the milk starts heating up, add the dark chocolate and continue whisking until everything is melted.
  2. If using, add the sweetener of choice and stir to dissolve. Just before it comes to a boil, remove from the heat.

  3. Pour the hot chocolate into mugs and top with a generous squirt of canned whipped cream or a big dollop of homemade whipped cream and serve.