Introduction

Warm up your winter evenings with this rich and creamy Christmas Hot Chocolate. Made with a blend of milk, cocoa, and semisweet chocolate, it’s the perfect festive treat to cozy up with. Simple to prepare and irresistibly delicious, it’s sure to become a holiday favorite.

A clear glass mug filled with smooth light brown hot chocolate forms the bottom layer, topped by a thick layer of white whipped cream with a slightly melting texture around the edges. On top of the cream is a colorful mix of red, white, and green sprinkles, including small round and longer rod shapes, alongside crushed peppermint pieces. The very top layer is a small pile of soft white mini marshmallows. The mug sits on a white marbled surface scattered with extra sprinkles and broken peppermint pieces, with a soft blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups whole milk
1 cup half-and-half
¼ cup Dutch-process cocoa powder
½ cup granulated sugar
4 ounces semisweet chocolate, finely chopped
Pinch of salt
1 teaspoon vanilla extract

Instructions

Step 1: In a medium-sized saucepan over medium heat, combine the whole milk, half-and-half, cocoa powder, sugar, and salt. Stir frequently to mix all ingredients well.
Step 2: Heat the mixture until it is steaming and tiny bubbles appear along the edges of the pan, about 5 to 8 minutes. Do not let it boil.
Step 3: Remove the saucepan from heat and add the chopped semisweet chocolate. Stir until the chocolate is smoothly melted into the hot milk mixture.
Step 4: Stir in the vanilla extract. Pour the hot chocolate into mugs and serve immediately with your favorite toppings, such as whipped cream or marshmallows.

Tips & Variations

Use almond or oat milk instead of whole milk for a dairy-free version.
For extra richness, add a pinch of cinnamon or a splash of peppermint extract.
Top with whipped cream, marshmallows, or a sprinkle of cocoa powder for festive flair.
If you prefer a less sweet drink, reduce the sugar slightly or choose dark chocolate instead of semisweet.

Storage

Store any leftover hot chocolate in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring frequently to prevent scorching. Avoid boiling when reheating to keep the chocolate smooth.

How to Serve

A clear glass mug filled with creamy brown hot chocolate as the base layer, topped with a thick layer of white whipped cream spilling slightly over the rim. The whipped cream is covered with colorful red, green, and white candy sprinkles mixed with crushed peppermint pieces. On top, there is a small pile of white mini marshmallows. Some candy sprinkles and crushed peppermint are scattered around the mug on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, you can substitute regular cocoa powder, but the flavor will be slightly more acidic and less mellow than Dutch-process cocoa.

How can I make this hot chocolate vegan?

Replace the whole milk and half-and-half with plant-based alternatives like coconut milk or almond milk. Also, use dairy-free chocolate for the best results.

Christmas Hot Chocolate Recipe

Print Recipe

★★★★★

4.8 from 127 reviews

This Christmas Hot Chocolate recipe is a rich, creamy, and comforting beverage perfect for cozy holiday moments. Made with whole milk, half-and-half, Dutch-process cocoa powder, semisweet chocolate, and a touch of vanilla, it delivers a luscious, velvety hot chocolate experience that’s easy to prepare on the stovetop.

Author: Maya
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Yield: 4 servings 1x
Category: Beverage
Method: Stovetop
Cuisine: American

Ingredients

Scale

Base Liquids

3 cups whole milk
1 cup half-and-half

Chocolate and Flavorings

¼ cup Dutch-process cocoa powder
½ cup granulated sugar
4 ounces semisweet chocolate, finely chopped
Pinch of salt
1 teaspoon vanilla extract

Instructions

Combine Ingredients: In a medium-sized saucepan, add the whole milk, half-and-half, Dutch-process cocoa powder, granulated sugar, and a pinch of salt. Place the saucepan over medium heat.
Heat the Mixture: Stir the mixture often to combine and prevent scorching. Heat until the milk is steaming and tiny bubbles start forming along the edges of the pan, which should take about 5 to 8 minutes. Then remove the saucepan from the heat.
Melt the Chocolate: Add the finely chopped semisweet chocolate to the hot milk mixture. Stir continuously until the chocolate is completely melted and the mixture is smooth and velvety.
Add Vanilla: Stir in the vanilla extract for additional warmth and depth of flavor.
Serve: Pour the hot chocolate into mugs. Optionally, top with whipped cream, marshmallows, or other desired toppings. Serve immediately and enjoy your festive Christmas hot chocolate.

Notes

Use Dutch-process cocoa for a smoother, less acidic chocolate flavor.
Stir frequently while heating to avoid burning the milk or cocoa.
For a richer drink, use full-fat dairy as specified.
Customize toppings with whipped cream, mini marshmallows, or candy canes for festive flair.
Be careful not to boil the milk mixture, as it may scald and affect the texture.

Keywords: Christmas hot chocolate, holiday beverage, creamy hot chocolate, stovetop hot cocoa, festive drink