Go Back

Hershey's Hot Cocoa

Rich, creamy homemade hot chocolate made from scratch using simple pantry ingredients. This classic recipe delivers café-quality results in just minutes with pure cocoa powder, milk, and vanilla.
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings: 2 servings
Course: Drinks and Beverages
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 tablespoons unsweetened cocoa powder
  • 4 tablespoons granulated sugar
  • 1 pinch salt
  • 1/3 cup hot water
  • 2 cups whole milk
  • 1/2 teaspoon vanilla extract
Optional Toppings
  • Whipped cream for topping
  • Mini marshmallows for topping

Equipment

  • Medium saucepan
  • Whisk or wooden spoon
  • Measuring cups and spoons
  • Small bowl for mixing cocoa and sugar
  • Mugs for serving

Method
 

  1. In a small bowl, whisk together the cocoa powder, sugar, and salt until well combined.
  2. Pour the hot water into the cocoa mixture and whisk vigorously for about 30 seconds until you have a smooth paste.
  3. Pour the milk into a medium saucepan and place it over medium heat. Stir occasionally and heat until the milk is steaming and small bubbles form around the edges, about 3 to 4 minutes.
  4. Slowly pour the cocoa paste into the hot milk while whisking constantly to ensure the cocoa paste fully incorporates.
  5. Continue whisking for another minute after combining, incorporating air into the drink to create a light, slightly frothy texture.
  6. Remove the saucepan from heat once the mixture reaches your desired temperature and is steaming hot. Do not let it boil.
  7. Stir in the vanilla extract and mix well to distribute it evenly throughout the hot cocoa.
  8. Carefully pour the hot cocoa into mugs, dividing it evenly between servings. Top with whipped cream and marshmallows if desired, and serve immediately.

Notes

Make a batch of the cocoa paste earlier in the day and store it in the refrigerator; when you want hot cocoa, just heat milk and stir in a few tablespoons of the paste for instant results. The cocoa paste keeps well in an airtight container for up to one week. For dairy-free version, substitute oat milk or almond milk for whole milk. For low-carb/keto, replace sugar with erythritol or monk fruit sweetener.