This Christmas hot chocolate recipe is extra creamy homemade hot cocoa made with three types of chocolate. It’s the ultimate drink for a holiday party or to serve on Christmas morning.
Christmas is the time for all things decadent, and nothing says decadence more than a steaming mug of homemade hot chocolate. This Christmas hot chocolate is so good, you’ll find yourself making it all winter long, and it’s a huge hit with kids.
Table of Contents
Christmas Hot Chocolate Ingredients
To make this recipe, you will need whole milk, unsweetened cocoa powder, granulated sugar, semisweet chocolate chips, milk chocolate chips and vanilla extract. You can also garnish the drink with whipped cream, mini marshmallows and Christmas sprinkles.
How Do You Make Christmas Hot Chocolate?
Place the milk, cocoa powder and sugar in a pot or saucepan over medium low heat. Let the mixture come to a simmer, but do not boil it. Cook for a few minutes, whisking occasionally, until everything is well combined. Stir in the milk and semisweet chocolate. Cook, whisking continuously, until all the chocolate has melted into the drink. Add the vanilla extract, then cook for one minute. Pour into mugs, then serve with toppings of your choice.
Tips For The Perfect Drink
- I prefer to use whole milk for the creamiest results. You can use other types of milk, but the hot chocolate may be thinner and less creamy.
- Cocoa powder can sometimes be clumpy, so I sift it before I add it to the milk so it is easier to get a smooth mixture.
- Choose a high quality brand of chocolate chips for the best results. I like to use Guittard or Ghirardelli. You can also use chopped dark chocolate baking bars instead of chips.
- Leftovers will stay fresh in the fridge in an airtight container for up to 4 days. You can reheat any extra Christmas hot chocolate on the stove or in the microwave.
- If you need to keep your drink warm for an extended period of time, such as during a party, you can leave it on the very lowest heat setting on the stove, or transfer it to a crock pot and use the keep warm function. Make a double batch if you’re serving a large crowd!
- Pair your hot cocoa with Christmas sugar cookies or peppermint bark cookies for an extra special treat.
This recipe can easily be doubled or tripled for a larger crowd.
Whole cow’s milk is preferable for hot chocolate because it provides a thick and creamy end result. While you can use other types of milk, such as 2% milk, almond milk or coconut milk, the drink will be thinner in consistency and not as creamy.
Semisweet chocolate is the preferred choice for hot chocolate because it provides a deep, rich flavor. I also like to add a smaller amount of milk chocolate because it gives the drink an extra creamy texture.
While this drink is delicious as-is, you can customize some of the ingredients to suit your tastes.
- Milk: For an richer drink, use half and half instead of whole milk. You can also add a splash of heavy cream if you like extra creamy hot chocolate.
- Chocolate: Instead of using milk chocolate, try white chocolate chips instead.
- Toppings: Get creative with the toppings! You can garnish with peppermint sticks, crushed candy canes, or even add a scoop of vanilla ice cream.
- Flavorings: Feel free to stir in spices like a little cinnamon or nutmeg, or add peppermint extract for added flavor. You can also make a spiked hot chocolate for adults by adding 4 ounces of Baileys Irish Cream, bourbon or peppermint liqueur.
Everyone will be so excited to wake up on Christmas day and indulge in this delicious Christmas hot chocolate!
Love This Recipe?
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Christmas Hot Chocolate
- 4 cups whole milk
- 3 tablespoons unsweetened cocoa powder sifted
- ¼ cup granulated sugar
- ½ cup semisweet chocolate chips
- ¼ cup milk chocolate chips
- ¼ teaspoon vanilla extract
- garnishes such as marshmallows, whipped cream and Christmas sprinkles
- Place the milk, cocoa powder and sugar in a medium pot.
- Cook over medium low heat for 5 minutes, whisking occasionally, until the mixture is warm and the cocoa and sugar are thoroughly incorporated. You want the milk to be at a light simmer, but do not boil it.
- Add the milk chocolate and semisweet chocolate, then cook for another 3-4 minutes, whisking continuously.
- After the chocolate has fully melted into the milk, add the vanilla extract. Cook for 1 minute.
- Serve the hot chocolate in mugs topped with whatever garnishes you like.
- Use a high quality brand of chocolate chips for the best results. I prefer Guittard and Ghirardelli.
- It’s very important to make sure the mixture does not boil, as this could cause curdling or separation.