The Best Hot Chocolate Recipe

    • Prep time - 2 minutes
    • Cooking time - 3 minutes
    • Difficulty - Easy
    • Portions/ Servings - 1 or 2 people or more if you like 
    • Storage - Drink fresh or put in Thermos
    • Shelf life - 1 day
    • Gluten Free
    • Vegan Option
    child drinking chocolate

    Hot Chocolate Ingredients

    There's just two ingredients in making this delicious drink. You can add some more if you whish. Some cream to make it even richer. A pinch of salt can bring out the flavour of the chocolate or a touch of spice can nod toward the Aztec roots of chocolate.

    Chocolate - Go for the best you can get and go dark. 60% cocoa solids is best, as you don't want it too sweet. A tea spoon of cocoa powder can help reduce sweetness if you can only find cheaper chocolate.
    Milk - Go for whole/ full fat milk and dairy alteritives do work to, such as oat milk or almond milk.
    Cream (Optional) - It just makes it even more luxury. Like the ones in France.
    Salt (optional) - It just helps bring out the flavour, especially if you're using high grade chocolate.

        • 2 tablespoons (about 40g) dark chocolate chips
        • 400ml  (14fl oz) whole milk or dairy alternative
        • a pinch of salt (optional)


    1. Pour the milk into a small saucepan and heat or use a microwave if you're that way inclined.
    2. Whisk in the chocolate. Turn the heat down and keep whisking slowly.
    3. Cook until the milk is heated but not boiling.
    4. It's ready for serving once the chocolate has fully melted.
    5. Pour into your cups and drink.


    Why This Style is the Best Hot Chocolate

    The journey of creating the ultimate hot chocolate begins with the selection of chocolate itself. Forget the cocoa powder or pre-mixed chocolate drinks; the cornerstone of our hot chocolate is high-quality, real chocolate, chosen for its depth of flavor and cocoa content. The transformation of solid chocolate into a drinkable form is a process that demands respect and patience, allowing the chocolate's complex notes to unfold fully.

    In our kitchen, we meticulously melt pieces of this exquisite chocolate, gently stirring it into a blend of milk and cream. The proportions are key — too much liquid and the essence of the chocolate dilutes, too little and the drink becomes too rich. Our aim? A balance that results in a thick, velvety texture that coats the spoon (and your tongue) with a luxurious layer of chocolate. It's this thickness that sets our hot chocolate apart, making each sip a decadent experience that lingers in the memory long after the cup is empty.

    Serving size is equally crucial to the enjoyment of our hot chocolate. In a world where more often seems better, we take a stand for moderation and mindfulness. A small, carefully poured amount of this thick hot chocolate is not just a treat; it's a moment of pause, a ritual that demands you slow down and savor. It's about quality over quantity, where every sip is packed with flavor, warmth, and a hint of nostalgia for the simple pleasures of life.

    This philosophy extends beyond the cup. In the same way we approach our baked goods — focusing on quality ingredients, traditional methods, and the joy of sharing — our hot chocolate is a reflection of our commitment to craftsmanship and community. It's a reminder that sometimes, the best things come in small, unassuming packages, or in this case, cups.

    As the weather turns and the chill sets in, we invite you to join us in celebrating the simple yet profound pleasure of a perfectly crafted cup of hot chocolate. It's a testament to the power of real chocolate, the beauty of thickness, and the joy of indulging in just the right amount..


    Can I add cream and marshmallows?

    Yes, why not. In France they melt the chocolate with some cream in the milk. But you can add squirty cream and marshmallows .

    Can I reheat my hot chocolate if it goes cold?

    Yes, just put it back on the heat. Or store in the fridge for up to 2 of days, then reheat.

    Can I add some spice?

    Yes, cinnamon is good addition, vanilla too. If you're using a whole spices, just infuse it in the milk, before adding the chocolate. Or grate it in in afterwards or use some pre-ground spices.

    Can I use white chocolate?

    Yes, white chocolate does work, but it can separate, so it's good to pot it in a blender afterwards. It's so sweet, we recommend some spice to balance things out.


    This is a much more interesting way to drink hot chocolate over the sugar laden powdered kind or just adding cocoa powder to hot milk.

    We make a version of this hot chocolate in our cafe. Click here to see the menu.

    A Note On Proper Hot Chocolate, The French Way

    In France, hot chocolate, or "chocolat chaud" as it's fondly called, is an art form in itself, much like the country's renowned culinary and pastry traditions. The French approach to hot chocolate is akin to the philosophy embraced by the Exploding Bakery: a celebration of quality, richness, and the joy of savoring. In France, chocolat chaud is famously served thick, velvety, and intensely chocolatey, often made from high-quality, dark chocolate melted into whole milk or even cream, creating a luxurious texture and depth of flavor.

    One of the most iconic representations of French hot chocolate can be found in the cafes and patisseries of Paris, where it is served with a reverence for tradition and craftsmanship. Here, the drink is typically prepared with painstaking care, combining melted chocolate with milk (and sometimes, a touch of cream or even a pinch of salt) over low heat, constantly stirring to achieve the perfect consistency. This method ensures a drink that is rich and smooth, almost like drinking a melted bar of the finest chocolate.

    The French also have a unique way of serving their chocolat chaud, often presenting it in small, elegant cups that invite you to sip slowly and appreciate the complexity of the flavors. This practice mirrors the Exploding Bakery's philosophy of serving hot chocolate in just the right amount, emphasizing the quality of the experience over quantity. In some establishments, the hot chocolate is served alongside a small pitcher of extra milk or even a dollop of whipped cream, allowing patrons to adjust the richness to their liking.

    Moreover, in France, hot chocolate is not just a casual drink; it's a moment of indulgence, often enjoyed as a morning treat with a buttery croissant or as an afternoon pause in a busy day. It's a testament to the French way of life, where taking time to enjoy the finer things, like a meticulously crafted cup of chocolat chaud, is not just appreciated but celebrated.

    Drawing inspiration from this French tradition, the Exploding Bakery's approach to hot chocolate champions the same principles: the use of real, high-quality chocolate, the pursuit of the perfect texture, and the belief that the best things are enjoyed in small, sumptuous servings. It's a nod to the shared belief that to truly appreciate hot chocolate, one must slow down, savor each sip, and revel in the warmth and comfort it brings.

    Our Chocolate

    You can find our chocolate on our web store. Order here.

    This is the same chocolate we use for all our baking and we've conveniently made it the exact weight if you want to use it for making our incredible Almond Brownie, see the recipe here.


    To read more about where we source our chocolate in Colombia read our journal post all about Luker Chocolate here.