Like a warm blanket on a cold night, these 13 hot chocolate recipes wrap you up and steady your hands as you make them. You’ll start with a classic creamy stovetop version, then try richer dark ganache, white chocolate with vanilla, and spiced Mexican hot cocoa with cinnamon and chili. Each recipe gives clear steps and simple ingredient swaps, so you can pick a favorite and keep sipping as you decide which to try next.
Classic Creamy Stovetop Hot Chocolate
A rich, velvety classic that feels like a warm hug in a mug.
Ingredients:
- 2 cups whole milk (or milk of choice)
- 2 tablespoons unsweetened cocoa powder
- 1 to 2 tablespoons granulated sugar (adjust to taste)
- 2 ounces semi-sweet or dark chocolate, finely chopped (about 1/4 cup)
- 1/4 teaspoon vanilla extract
- Pinch of salt
- Whipped cream or marshmallows for topping (optional)
- Chocolate shavings or a dusting of cocoa (optional)
How to Make:
- Pour the milk into a small saucepan and warm it over medium-low heat until steam rises but it doesn’t boil.
- Whisk in the cocoa powder, sugar, and a pinch of salt until fully dissolved and smooth.
- Add the chopped chocolate and stir constantly until the chocolate melts and the mixture is glossy and homogenous.
- Remove from heat and stir in the vanilla extract.
- Taste and adjust sweetness if needed, then pour into mugs.
- Top with whipped cream, marshmallows, or a sprinkle of chocolate shavings if you like.
Sit back, sip slowly, and enjoy the cozy, creamy comfort.
Decadent Dark Chocolate Ganache Mug
Decadent Dark Chocolate Ganache Mug — silky, rich hot chocolate in minutes.
Ingredients:
- 3 tablespoons high-quality dark chocolate chips or chopped dark chocolate (60–70% cocoa)
- 2 tablespoons heavy cream
- 1 cup milk (whole milk preferred; can use almond or oat)
- 1 tablespoon cocoa powder (optional, for extra depth)
- 1–2 teaspoons granulated sugar or maple syrup (adjust to taste)
- 1/4 teaspoon vanilla extract
- Pinch of salt
- Whipped cream or marshmallows, for topping (optional)
- A few shavings of chocolate or a pinch of cinnamon, for garnish (optional)
How to Make:
- Add the chocolate and heavy cream to a microwave-safe mug or small heatproof bowl.
- Microwave in 20–30 second bursts, stirring between each, until the chocolate is melted and smooth.
- Pour the milk into the mug and stir in the cocoa powder (if using), sugar, vanilla, and a pinch of salt.
- Microwave the full mug for 45–60 seconds, stopping to stir once, until steaming hot but not boiling. Or heat gently on the stove in a small saucepan until hot.
- Stir thoroughly so the melted chocolate blends into the milk, creating a glossy ganache-like drink.
- Taste and adjust sweetness if needed.
- Top with whipped cream or marshmallows and sprinkle with chocolate shavings or cinnamon.
Enjoy this ultra-creamy dark chocolate mug — indulgence in every sip!
Velvety White Chocolate & Vanilla Sip
Silky, sweet comfort in a cup — indulgent white chocolate with warm vanilla.
Ingredients:
- 2 cups whole milk (or milk of choice for dairy-free)
- 1/2 cup heavy cream (or coconut cream for dairy-free)
- 4 oz good-quality white chocolate, chopped
- 1 tablespoon granulated sugar (optional, to taste)
- 1/2 teaspoon pure vanilla extract
- Pinch of fine sea salt
- Whipped cream or marshmallows, for topping (optional)
- White chocolate shavings or a light dusting of cinnamon, for garnish (optional)
How to Make:
- Combine milk and cream in a small saucepan over medium heat.
- Warm gently until steaming but not boiling, stirring occasionally.
- Reduce heat to low and add chopped white chocolate.
- Stir constantly until the chocolate is fully melted and the mixture is smooth.
- Add sugar if using, vanilla extract, and a pinch of salt; stir to combine and taste-adjust sweetness.
- Keep on low heat for another minute to thicken slightly, but don’t let it boil.
- Pour into mugs, top with whipped cream or marshmallows, and garnish with white chocolate shavings or a sprinkle of cinnamon.
- Serve immediately and sip slowly for maximum coziness.
Enjoy every velvety, vanilla-kissed sip!
Mexican Spiced Hot Chocolate With Cinnamon & Chili
A cozy, warming cup with rich chocolate, cinnamon warmth, and a gentle chili kick.
Ingredients:
- 2 cups whole milk (or milk of choice)
- 2 tablespoons cocoa powder (unsweetened)
- 2 ounces dark chocolate, chopped (about 1/4 cup)
- 2 tablespoons granulated sugar (adjust to taste)
- 1/2 teaspoon ground cinnamon (or 1 cinnamon stick)
- 1/8 teaspoon ground chili powder or cayenne (start small, adjust)
- 1/4 teaspoon vanilla extract
- Pinch of salt
- Whipped cream or frothed milk and extra cinnamon or chocolate shavings for garnish (optional)
How to Make:
- Heat the milk in a small saucepan over medium heat until it’s warm but not boiling.
- Whisk in the cocoa powder, sugar, ground cinnamon (or add the cinnamon stick), and a pinch of salt until smooth.
- Add the chopped dark chocolate and stir constantly until the chocolate is fully melted and the mixture is glossy.
- Stir in the ground chili powder or a tiny pinch of cayenne — taste and add more if you want a stronger heat.
- Remove from heat and stir in the vanilla extract.
- If you used a cinnamon stick, remove it now. Pour into mugs.
- Top with whipped cream or frothed milk and a sprinkle of cinnamon or chocolate shavings if you like.
Enjoy that spicy-sweet hug in a mug!
Salted Caramel Bourbon Hot Chocolate
Salted Caramel Bourbon Hot Chocolate — cozy, booze-kissed decadence with a salty-sweet finish.
Ingredients:
- 2 cups whole milk (or milk of choice)
- 1/2 cup heavy cream
- 3 tbsp good-quality cocoa powder
- 2 tbsp granulated sugar
- 1/4 cup dark chocolate chips or chopped dark chocolate
- 2 tbsp salted caramel sauce, plus extra for drizzling
- 1–2 oz bourbon (adjust to taste)
- 1/4 tsp vanilla extract
- Pinch of flaky sea salt
- Whipped cream or marshmallows for topping (optional)
- Extra flaky sea salt for garnish (optional)
How to Make:
- In a small saucepan, combine the milk, heavy cream, cocoa powder, and sugar over medium heat.
- Whisk gently and heat until the mixture is hot but not boiling.
- Add the dark chocolate and whisk until fully melted and smooth.
- Stir in the salted caramel sauce and vanilla extract until well combined.
- Remove from heat and whisk in the bourbon.
- Taste and add a small pinch of flaky sea salt to brighten the flavors.
- Pour into mugs and top with whipped cream or marshmallows, a drizzle of caramel, and a sprinkle of flaky sea salt.
- Serve warm and enjoy the cozy, boozy treat.
Sip slowly and savor that perfect salty-sweet finish.
Hazelnut Mocha Hot Chocolate
Rich, nutty, chocolatey comfort in a mug — meet your new favorite hazelnut mocha.
Ingredients:
- 2 cups whole milk (or any milk of choice)
- 2 tbsp unsweetened cocoa powder
- 1 tbsp instant espresso powder (or 1 shot strong brewed espresso)
- 2 tbsp hazelnut spread (like Nutella) or 1–2 tbsp hazelnut syrup for a lighter flavor
- 1–2 tbsp granulated sugar or sweetener to taste (optional if using sweet hazelnut spread)
- 1/4 tsp vanilla extract
- Pinch of salt
- Whipped cream or frothed milk for topping (optional)
- Chopped toasted hazelnuts or chocolate shavings for garnish (optional)
How to Make:
- In a small bowl, whisk the cocoa powder, espresso powder (if using instant), sugar, and a tablespoon of milk into a smooth paste.
- Heat the remaining milk in a small saucepan over medium heat until steaming but not boiling.
- Stir the chocolate-espresso paste into the hot milk, then add the hazelnut spread or syrup, vanilla, and a pinch of salt.
- Whisk constantly until everything is fully combined and the drink is hot and slightly frothy, about 1–2 minutes.
- If using a shot of brewed espresso, add it now and stir to combine.
- Pour into a mug, top with whipped cream or frothed milk, and garnish with toasted hazelnuts or chocolate shavings if you like.
- Sip slowly and enjoy the cozy, nutty-chocolate goodness.
Enjoy your hazelnut mocha — perfect for chilly mornings or an indulgent afternoon treat!
Vegan Coconut Milk Hot Chocolate
Creamy, tropical vegan hot chocolate that’s cozy with a coconut twist.
Ingredients:
- 2 cups full-fat canned coconut milk (shake can before opening)
- 1 cup unsweetened almond milk (or other plant milk)
- 3 tbsp cocoa powder, sifted
- 3 tbsp maple syrup (adjust to taste)
- 1 tbsp coconut sugar or brown sugar (optional, for extra caramel note)
- 1/2 tsp vanilla extract
- Pinch of sea salt
- 1–2 tbsp dairy-free chocolate chips (optional, for extra richness)
- Toasted coconut flakes or dairy-free whipped cream, for topping (optional)
How to Make:
- In a small bowl whisk together cocoa powder and a couple tablespoons of the almond milk into a smooth paste.
- Heat the remaining almond milk and the canned coconut milk in a small saucepan over medium heat until it’s warm but not boiling.
- Stir the cocoa paste into the warm milk, whisking until fully combined and smooth.
- Add maple syrup, coconut sugar (if using), vanilla, and a pinch of salt; whisk and taste, adjusting sweetness as desired.
- If using chocolate chips, add them now and stir until melted and glossy.
- Keep the hot chocolate on low heat for a minute to thicken slightly, stirring so it doesn’t stick.
- Pour into mugs, top with toasted coconut flakes or dairy-free whipped cream if you like.
Cozy up and sip a little tropical comfort—this vegan coconut hot chocolate is pure hug-in-a-cup!
Peppermint Candy Cane Hot Chocolate
A cozy, minty twist on classic hot chocolate that tastes like a candy cane in a mug.
Ingredients:
- 2 cups whole milk (or milk of choice)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar (adjust to taste)
- 1/4 cup semi-sweet chocolate chips or chopped chocolate
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract (start small and adjust)
- Pinch of salt
- Whipped cream or marshmallows, for topping
- Crushed candy canes or a mini candy cane, for garnish
How to Make:
- In a small saucepan, whisk together the milk, cocoa powder, sugar, and a pinch of salt over medium heat.
- Warm the mixture, whisking frequently, until it’s hot but not boiling (about 3–5 minutes).
- Remove from heat and stir in the chocolate chips until fully melted and smooth.
- Add the vanilla and start with 1/8 teaspoon peppermint extract, stir, taste, and add more if you like a stronger mint flavor.
- Pour into mugs and top with whipped cream or marshmallows.
- Sprinkle with crushed candy canes or hook a mini candy cane on the rim for a festive touch.
- Serve immediately and enjoy the sweet, minty warmth.
Sip and savor — holiday cheer in every creamy, pepperminty sip!
Orange Zest and Dark Chocolate Cup
Bright, citrus-kissed dark chocolate cup that’s cozy, rich, and a little festive.
Ingredients:
- 2 cups whole milk (or milk of choice)
- 3 oz dark chocolate, finely chopped (70% cacao recommended)
- 1 tablespoon cocoa powder (unsweetened)
- 2 tablespoons granulated sugar (adjust to taste)
- Zest of 1 medium orange (plus extra for garnish)
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
- Whipped cream or marshmallows (optional, for topping)
How to Make:
- Pour the milk into a small saucepan and warm over medium heat until it’s steaming but not boiling.
- Stir in the cocoa powder, sugar, and pinch of salt until dissolved.
- Add the chopped dark chocolate and the orange zest, whisking gently until the chocolate is completely melted and the mixture is smooth.
- Remove from heat and stir in the vanilla extract.
- Taste and adjust sweetness or orange zest if you want a brighter flavor.
- Strain into a cup to remove large zest pieces if you prefer a smoother drink.
- Top with whipped cream or marshmallows and a sprinkle of extra orange zest for garnish if desired.
Sip and savor — this orange-zested dark chocolate cup is pure cozy indulgence.
Toasted Marshmallow Campfire Hot Chocolate
Toasted Marshmallow Campfire Hot Chocolate — like a warm campfire in a mug.
Ingredients:
- 2 cups whole milk (or milk of choice)
- 2 tbsp unsweetened cocoa powder
- 1–2 tbsp granulated sugar (adjust to taste)
- 2 oz semisweet or dark chocolate, chopped (about 1/3 cup)
- Pinch of salt
- 1/2 tsp vanilla extract
- 1/2 cup mini marshmallows (plus extra for toasting)
- Optional: pinch ground cinnamon or a dash of espresso powder
- Optional garnishes: extra mini marshmallows, chocolate shavings, crushed graham crackers
How to Make:
- In a small saucepan over medium heat, whisk together the cocoa powder, sugar, and a couple tablespoons of the milk to make a smooth paste.
- Add the remaining milk and the pinch of salt, and heat until steaming but not boiling, stirring occasionally.
- Remove from heat briefly and stir in the chopped chocolate until fully melted and smooth.
- Stir in the vanilla extract and any optional cinnamon or espresso powder.
- Return to low heat if needed to keep warm, then stir in the 1/2 cup mini marshmallows until they melt and create a fluffy top.
- Pour the hot chocolate into mugs, top with extra mini marshmallows.
- Carefully toast a few marshmallows on skewers over a gas stovetop flame, kitchen torch, or campfire until golden and slightly charred, then place one on each mug.
- Sprinkle with chocolate shavings or crushed graham crackers if you like.
Enjoy this cozy, toasty-sweet mug that tastes like s’mores by the fire.
Matcha-Infused White Chocolate Hot Cocoa
A creamy, green-tinted twist on classic hot cocoa — sweet white chocolate meets grassy matcha for a cozy, elegant sip.
Ingredients:
- 2 cups (480 ml) whole milk (or any milk of choice)
- 3 oz (85 g) white chocolate, finely chopped or white chocolate chips
- 1 to 1 1/2 tsp ceremonial- or culinary-grade matcha powder (adjust to taste)
- 1 tsp warm water (to bloom matcha)
- 1/2 tsp vanilla extract
- Pinch of fine sea salt
- Sweetener to taste (optional — honey, maple syrup, or sugar), about 1–2 tsp
- Whipped cream or marshmallows (optional, for topping)
- A light dusting of extra matcha or shaved white chocolate (optional, for garnish)
How to Make:
- Measure the matcha into a small bowl and whisk with the warm water until smooth and free of lumps; set aside.
- In a small saucepan over medium heat, warm the milk until it’s steaming but not boiling (bubbles forming around the edge).
- Reduce heat to low and add the chopped white chocolate; whisk gently until the chocolate is fully melted and the mixture is smooth.
- Stir in the vanilla extract, pinch of salt, and optional sweetener; taste and adjust sweetness as needed.
- Whisk the prepared matcha into the milk-chocolate mixture until evenly blended and the color is uniform.
- Remove from heat and pour into mugs.
- Top with whipped cream or marshmallows and a light dusting of matcha or shaved white chocolate if you like.
Finish by taking a slow sip and enjoy the luxe, comforting matcha-white chocolate hug.
Lavender and Honey Hot Chocolate
Lavender Honey Hot Chocolate — a floral, cozy hug in a mug.
Ingredients:
- 2 cups whole milk (or dairy-free milk of choice)
- 2 tablespoons dried culinary lavender
- 2 tablespoons honey (plus extra to taste)
- 3 ounces semisweet or dark chocolate, finely chopped (or 3 tablespoons cocoa powder + 1 tablespoon sugar)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Whipped cream or frothed milk (optional)
- Lavender sprig or extra honey for garnish (optional)
How to Make:
- Warm the milk in a small saucepan over medium heat until it’s steaming but not boiling.
- Stir in the dried lavender, remove from heat, and cover. Let steep for 5–10 minutes for a gentle floral flavor.
- Strain the milk through a fine mesh sieve into the saucepan, pressing on the lavender to extract flavor; discard solids.
- Return the infused milk to low heat and add the chopped chocolate (or cocoa mixture), honey, vanilla, and a pinch of salt.
- Whisk constantly until the chocolate melts and the drink is smooth and slightly thickened, about 2–3 minutes. Taste and add more honey if you like it sweeter.
- Pour into mugs, top with whipped cream or frothed milk if desired, and garnish with a lavender sprig or a drizzle of honey.
Enjoy this floral-sweet twist on classic hot chocolate — perfect for curling up with a good book.
Nutella Swirl Hazelnut Hot Chocolate
Creamy, nutty decadence with a gooey Nutella ribbon—hot chocolate upgraded.
Ingredients:
- 2 cups whole milk (or any milk of choice)
- 2 tablespoons unsweetened cocoa powder
- 1–2 tablespoons granulated sugar (adjust to taste)
- 2 tablespoons Nutella (plus extra for drizzling)
- 1/4 teaspoon pure vanilla extract
- Pinch of salt
- Whipped cream or marshmallows for topping (optional)
- Chopped toasted hazelnuts for garnish (optional)
How to Make:
- Pour the milk into a small saucepan and warm over medium heat until steaming but not boiling.
- Whisk in the cocoa powder, sugar, and pinch of salt until smooth and fully dissolved.
- Lower the heat and stir in the Nutella until it melts and creates a silky, uniform chocolate base.
- Remove from heat and stir in the vanilla extract.
- Taste and adjust sweetness or add a splash more milk if too thick.
- Pour into mugs, top with whipped cream or marshmallows if using, and drizzle extra Nutella over the top.
- Sprinkle with chopped toasted hazelnuts for crunch and extra nutty flavor.
Enjoy every velvety, Nutella-swirled sip!
Conclusion
You’re set to make cozy cups from this list. Pick a base recipe, measure ingredients, and taste as you go. Warm milk or milk alternative, melt chocolate slowly over low heat, and whisk until smooth. Add spices, liqueur, or syrups last, then pour into mugs and top as you like. Treat each sip like a small blanket for your hands and chest, and adjust sweetness or spice to match your mood.