Best Homemade Hot Chocolate Recipes From Scratch (8 Cozy Variations)

Recipe (makes 2 mugs):

• Base recipe above using semi-sweet or dark chocolate
• 4 full sheets graham crackers, roughly broken (you want pieces, not powder)
• 1 generous cup mini marshmallows
• Optional: 1 tbsp chocolate syrup for drizzling

To make: Drop a handful of graham cracker pieces into the bottom of each mug, about one sheet per mug. Pour the hot chocolate directly over them. Load up the top with mini marshmallows. Toast with a kitchen torch until golden and blistered, or slide the mugs under a broiler for 60 to 90 seconds (watch carefully, marshmallows go from perfect to burnt in seconds). Drizzle with chocolate syrup if using. Serve immediately while the graham crackers are still a little crunchy at the edges.

✨ Flavor twist: Swap regular vanilla for smoked vanilla extract. It is a subtle change that genuinely echoes campfire smoke and takes this from good to memorable.

🌱 Dairy-free: Oat milk is the best swap – its natural sweetness and body hold up beautifully here. Most graham crackers are already dairy-free; look for vegan marshmallows to complete the swap.

Recipe (makes 2 mugs):

• 2 cups whole milk (or oat milk)
• 2 oz semi-sweet chocolate, chopped
• 1 tbsp unsweetened cocoa powder
• 3 tbsp good quality caramel sauce, plus extra for drizzling
• 1/4 tsp pure vanilla extract
• 1/4 tsp flaky sea salt (Maldon or similar), plus a pinch for finishing
• Whipped cream for serving

To make: Warm milk over medium-low until steaming. Whisk in cocoa powder until smooth – no lumps. Add chopped chocolate and 3 tbsp caramel sauce and whisk until both are fully melted and combined. Remove from heat, stir in vanilla and 1/4 tsp flaky sea salt. Taste – if you want more caramel, add another tablespoon now. Pour into mugs, top with whipped cream, a generous drizzle of caramel sauce, and a small pinch of flaky sea salt right on top. That final pinch of salt on the whipped cream is not optional. It is the whole thing.

✨ Flavor twist: Stir in 1/4 tsp of espresso powder with the cocoa. It deepens the chocolate flavor without making it taste like coffee, and makes the caramel pop even more.

Salt note: Use flaky sea salt, not table salt. Flaky salt dissolves slowly and gives you bursts of salinity rather than uniform saltiness throughout. The difference is significant. Maldon salt flakes are widely available in most grocery stores.

Recipe (makes 2 mugs):

• 2 cups whole milk (or oat milk)
• 2 oz dark chocolate (60 to 70%), chopped
• 1.5 tbsp unsweetened cocoa powder
• 1 tbsp sugar
• 1/4 tsp pure peppermint extract (start here — taste before adding more)
• 1/4 tsp pure vanilla extract
• Pinch fine sea salt
• Whipped cream and crushed candy cane or chocolate shavings for topping

To make: Follow the base recipe method. Add peppermint extract and vanilla together off the heat once the chocolate is fully melted. Taste at this point — the flavor will mellow very slightly once poured, so what you taste in the pan is roughly what you will get in the mug. Pour into mugs and top with whipped cream and a small sprinkle of crushed candy cane for color and crunch.

✨ Flavor twist: Add a small pinch of cayenne (about 1/16 tsp) along with the cocoa. The heat is imperceptible on its own but it brightens the peppermint and the chocolate in a way that makes the whole mug taste more vibrant.

Peppermint vs. mint extract: Use pure peppermint extract, not mint extract or spearmint extract. They taste noticeably different. Pure peppermint extract has the clean, bright, candy-cane flavor you want here.

Recipe (makes 2 mugs):

• 2 cups whole milk (or full-fat coconut milk for dairy-free — it is spectacular here)
• 2.5 oz good quality white chocolate, chopped (not white chocolate chips)
• 1/4 tsp pure peppermint extract
• 1/2 tsp pure vanilla extract
• Tiny pinch fine sea salt
• Whipped cream, 2 candy canes, and crushed candy cane for garnish

To make: Warm milk over medium-low until steaming. Add chopped white chocolate and whisk gently and continuously until completely melted and smooth — white chocolate can be finicky, so keep the heat low and be patient. Remove from heat, stir in peppermint extract, vanilla, and salt. Pour into mugs, top with whipped cream and a candy cane on the rim. For a festive presentation, dip each mug rim lightly in corn syrup then press into a small plate of crushed candy cane before pouring.

✨ Flavor twist: A few drops of raspberry extract added along with the peppermint makes this taste like a peppermint patty with a raspberry center. Unusual and very good.

White chocolate tip: Add the chopped chocolate to warm (not hot) milk and keep whisking over very low heat. High heat causes white chocolate to seize and turn grainy. Low and slow is the move here.

Recipe (makes 2 mugs):

• 1.5 cups unsweetened almond milk
• 1/2 cup coconut cream (scooped from top of chilled full-fat coconut milk can)
• 2 oz semi-sweet chocolate, chopped
• 1 tbsp unsweetened cocoa powder
• 1 tbsp sugar or maple syrup
• 1/4 tsp coconut extract
• 1/2 tsp pure vanilla extract
• Pinch fine sea salt
• Toppings: 2 tbsp sliced almonds, 2 tbsp toasted coconut flakes, coconut whipped cream

To make: Warm almond milk and coconut cream together over medium-low, whisking to combine as they heat. Whisk in cocoa powder, sugar, and salt until smooth. Add chopped chocolate and whisk until fully melted. Remove from heat, stir in coconut extract and vanilla. While the hot chocolate warms, toast sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until golden and fragrant. Watch them — they go from golden to burnt fast. Pour hot chocolate into mugs, top with coconut whipped cream, toasted almonds, and toasted coconut flakes.

✨ Flavor twist: A tiny pinch of cayenne (1/16 tsp) in the base will not taste spicy but will make every other flavor taste more vivid and alive.

🌱 Naturally dairy-free. This recipe was designed that way. The coconut cream is essential — do not swap it for light coconut milk or the drink will be thin and watery rather than rich and satisfying.

Recipe (makes 2 mugs):

• 2 cups unsweetened oat milk (the creamiest dairy-free option for this recipe)
• 2 oz good quality white chocolate, chopped
• 1.5 tsp ceremonial or culinary-grade matcha powder
• 1 tsp honey or maple syrup (adjust to taste)
• 1/4 tsp pure vanilla extract
• Extra matcha powder for dusting

To make: This step matters — whisk the matcha powder with 2 tbsp cold oat milk in a small bowl until it forms a smooth, lump-free paste. (Skipping this step and adding matcha directly to hot liquid causes clumping that is very difficult to fix.) Warm the remaining oat milk over medium-low until steaming. Add the chopped white chocolate and whisk until fully melted. Add the matcha paste and honey, whisking vigorously until completely incorporated. Remove from heat, stir in vanilla. Pour into mugs and dust lightly with extra matcha powder.

✨ Flavor twist: Add 1/8 tsp of ground cardamom with the matcha. It makes the whole drink smell and taste like something from a specialty tea shop.

Matcha buying tip: Culinary-grade is fine and significantly cheaper than ceremonial. What matters most is color and freshness: good matcha is a vivid, bright green. Yellowish or dull matcha will taste bitter and flat. Buy from somewhere with good turnover and use it within a few months of opening.

Recipe (makes 2 mugs):

• 2 cups whole milk (or oat milk)
• 2 oz Ibarra Mexican chocolate, chopped (or 2 oz dark 70% chocolate + 1 tsp cinnamon + 1/2 tsp almond extract as a substitute)
• 1 tbsp unsweetened cocoa powder
• 1 tbsp brown sugar, packed
• 1/2 tsp pure vanilla extract
• 1/4 tsp ground cinnamon
• 1/8 tsp ancho chili powder (start here — taste before adding more)
• Pinch fine sea salt
• 2 cinnamon sticks for garnish

To make: Warm milk over medium-low until steaming. Whisk in cocoa powder, brown sugar, cinnamon, chili powder, and salt. Add chopped chocolate and whisk constantly until fully melted and smooth – keep the heat at medium-low and do not let it boil. Remove from heat and stir in vanilla. Froth the hot chocolate by whisking vigorously for 30 seconds or using an immersion blender briefly – this creates the characteristic foam of traditional Mexican hot chocolate. Pour into mugs and serve with a cinnamon stick.

✨ Flavor twist: Stir in 1 tbsp of strong brewed coffee per mug. Chocolate and coffee amplify each other beautifully, and the result tastes richer and more complex without tasting like a mocha.

Chili amount note: 1/8 tsp ancho chili powder is a very mild heat – most people will feel warmth rather than spice. Ancho is preferred over cayenne here because it has a fruity, almost chocolatey quality that plays well with the cinnamon. If you only have cayenne, use half the amount called for (1/16 tsp).

Recipe (makes 2 mugs):

• 2 cups whole milk (or oat milk)
• 2 oz dark chocolate (60 to 70%), chopped
• 1.5 tbsp unsweetened cocoa powder
• 1 tbsp sugar
• Zest of 1 large orange (about 1 packed tsp)
• 1/4 tsp ground cardamom
• 1/2 tsp pure vanilla extract
• Pinch fine sea salt
• Optional: 1 drop pure orange extract for a more intense orange note

To make: Combine milk and orange zest in a small saucepan. Warm over medium-low, stirring occasionally, for 3 to 4 minutes until steaming — this infuses the milk with the orange essential oils from the zest, which is the flavor base for the whole drink. Whisk in cocoa powder, sugar, cardamom, and salt until smooth. Add chopped chocolate and whisk until completely melted. Taste here — if you want a stronger orange flavor, add a single drop of pure orange extract and taste again before adding more. Off heat, stir in vanilla. Strain out the zest if preferred, or leave it in. Pour into mugs.

✨ Flavor twist: Balance a small square of dark orange chocolate (Lindt Excellence Orange Intense is perfect) on the rim of each mug. It looks beautiful, melts slightly as you drink, and reinforces the orange flavor in every sip. This is the recipe for Christmas morning.

Cardamom freshness matters: Ground cardamom loses its floral quality faster than most spices. If yours has been in the cabinet for more than a year, buy a new jar. The difference between fresh and stale cardamom is remarkable – fresh smells like perfume; stale smells like almost nothing.