Hot chocolate is a delicious and comforting winter drink that can be enjoyed at home. Making hot chocolate from scratch with warmed milk yields a richer, creamier drink than using water or ready-made cocoa mixes. When learning how to make hot chocolate, warming the milk properly is one of the most important steps.
What kind of milk should I use?
The best milk to use for hot chocolate is whole milk. Whole milk contains more fat than lower fat milks, which creates a creamy, indulgent texture and carries the chocolate flavor nicely. Skim milk or low fat milk can lead to a thinner, watery hot chocolate. For the creamiest sip, opt for whole milk.
You can also use half and half or heavy cream for an ultra-rich hot chocolate. Keep in mind that hot chocolate made with heavy cream or half and half will be extremely thick and rich. For a lighter drink that still delivers on chocolate flavor, stick with whole milk.
Should I heat the milk on the stovetop or microwave?
You can heat milk for hot chocolate either on the stovetop or in the microwave. Here is a comparison of the two methods:
Stovetop:
- Heats the milk evenly for consistent texture.
- Allows you to bring the milk just to a simmer for optimal flavor.
- Requires constant watching and stirring.
- Can scorch if you aren’t careful.
- Takes 5-10 minutes.
Microwave:
- Very fast and convenient.
- Easy to overheat and ruin the texture.
- Heating can be uneven.
- Only takes 2-3 minutes.
- Requires stopping to stir periodically.
For the most control and best results, heating milk on the stovetop is ideal. However, the microwave can be used in a pinch as long as you heat the milk in short intervals and stir every 30 seconds.
How to heat milk on the stovetop
Follow these steps for heating milk for hot chocolate on the stovetop:
- Pour milk into a heavy-bottomed saucepan. Use 2-3 cups of milk per serving of hot chocolate. The saucepan should be large enough for the milk to fit without overflowing when heated.
- Heat the milk over medium heat, stirring frequently with a whisk or heat-safe rubber spatula. Bring the milk just to a simmer so small bubbles start to form around the edges.
- As soon as the milk begins to simmer, remove it from the heat. Overheating can cause the milk to curdle or develop a skin on top.
- Add your desired hot chocolate mix to the warmed milk and whisk until fully dissolved. Pour into mugs and top with whipped cream, marshmallows or chocolate shavings if desired.
The key things to remember when warming milk on the stovetop are:
- Use medium heat
- Stir continuously
- Pull it off the heat as soon as bubbles form
How to heat milk in the microwave
You can also easily heat milk for hot chocolate in the microwave with these steps:
- Pour milk into a microwave-safe container. Use 2-3 cups per serving.
- Microwave on high in 30 second intervals, stopping to stir in between. As it gets hotter, reduce intervals to 15 seconds. Heat until small bubbles start to form around the edges and steam rises from the surface.
- Be very careful not to overheat. Milk can bubble up and overflow or develop a skin on top if cooked too long in the microwave.
- Once heated, add hot chocolate mix and stir until dissolved.
When microwaving, pay close attention and stir frequently for the best results. It can help to use a wide, shallow container so the milk heats evenly.
How hot should the milk be?
For hot chocolate, the milk should be heated until small bubbles just start to form around the edges. This is right before a simmer. You want the milk to be hot enough to melt chocolate and extract flavor, but not so hot that it changes the texture significantly.
A good target temperature is between 160-180°F. Use a cooking thermometer to be sure. At this temperature range, the milk with be fully hot and steamy but not scalding.
Can I scald or steam milk instead?
You can scald or steam milk for hot chocolate, but it is not required. Here is how these methods work:
Scalding milk:
Scalding involves heating the milk to just below a boil, around 180-190°F. This denatures the proteins in the milk slightly to create a richer, creamier texture.
Steaming milk:
Steaming uses pressurized steam to incorporate air into the milk, creating foamy, frothy texture. Like scalding, this also changes the proteins in a way that creates a silky mouthfeel.
Both scalding and steaming result in a smoother hot chocolate. However, this effect is modest and the extra steps are not imperative. Gently heating the milk to 160-180°F is sufficient for making a delicious mug of hot chocolate from scratch.
Can I heat the milk and milk alternative together?
If you want to make hot chocolate with both dairy milk and a milk alternative like almond or oat milk, you can heat them together. This allows you to achieve the flavor you want in one step. Here are some tips:
- Use a ratio of 2 parts dairy milk to 1 part milk alternative. This provides enough dairy for creaminess while still getting the flavor of the alternative.
- Heat over medium heat while stirring constantly to ensure even heating.
- Bring just to a simmer, around 160-180°F.
- Add chocolate and stir until melted and smooth.
Blending the two types of milk allows you to incorporate plant-based milk flavors into your hot chocolate while maintaining a creamy texture from the dairy milk. Just be careful not to curdle the milk by overheating.
How do I melt the chocolate?
Once your milk is heated, add your chocolate and stir constantly until melted and incorporated. Here are some tips for melting chocolate into hot milk:
- Use high quality chocolate – look for brands marked 60% cacao or higher.
- Chop or break chocolate into small even pieces so it melts smoothly.
- Add 1-2 ounces of chocolate per serving. Add more or less to taste.
- Whisk vigorously as you pour heated milk over chocolate to help incorporate.
- Keep mixture warm over very low heat or a hot water bath as you stir to prevent cooling and seizing up.
Melting chocolate into hot dairy is an emulsion, so having properly heated milk and stirring constantly helps achieve a smooth, creamy result.
What are good stir-ins and toppings?
Plain homemade hot chocolate is delicious, but you can also customize it with fun additions. Here are some tasty stir-in and topping ideas:
Stir-ins:
- Whipped cream
- Chocolate chips
- Crushed candy canes
- Ground cinnamon
- Vanilla extract
- Instant espresso powder
- Nutella
Toppings:
- Whipped cream
- Marshmallows
- Chocolate shavings
- Crushed peppermint
- Cinnamon sticks
- Chocolate chips
- Crushed Oreos
Get creative and come up with your own signature hot chocolate recipe!
Can I make hot chocolate ahead of time?
Yes, you can make hot chocolate in advance by:
- Heating the milk: Warm the milk fully then cool and refrigerate for up to 4 days. Reheat gently before making hot chocolate.
- Making a mix: Combine dry ingredients like cocoa powder, sugar, spices, etc then store in an airtight container. When ready, add mix to heated milk.
- Preparing a base: Gently heat and melt chocolate into warm milk, let cool, then refrigerate for up to 1 week. Reheat and adjust consistency as needed.
Batches of heated milk, homemade mixes and bases allow you to quickly prepare hot chocolate on demand while still enjoying homemade flavor.
Common questions and troubleshooting
Here are some common questions and troubleshooting tips for heating milk for homemade hot chocolate:
Q: Why did my milk curdle when I heated it?
A: Milk can curdle if overheated or cooked at too high a temperature. Always heat gently, stir constantly, and remove from heat before boiling to prevent curdling.
Q: How can I fix grainy hot chocolate?
A: If your hot chocolate is grainy, the chocolate did not fully melt. Make sure to stir vigorously when adding chocolate to hot milk. Adding a pinch of cornstarch can also help smooth out the texture.
Q: My milk overflowed when microwaving. How can I prevent this next time?
A: Use a wide, shallow container when microwaving to allow the milk room to bubble up without overflowing. Only microwave in short intervals and pause to stir.
Q: Why is my hot chocolate watery and thin?
A: Watery hot chocolate is often caused by using low-fat or skim milk instead of whole milk. For a rich sip, always opt for whole milk when making hot chocolate from scratch.
Q: Can I use milk alternatives instead of dairy?
A: Yes, you can make hot chocolate with almond milk, oat milk, coconut milk, etc. For best results, use a ratio of 2 parts dairy milk to 1 part milk alternative.
Conclusion
Heating milk to perfection is the key to creating the most delicious homemade hot chocolate. By gently warming the milk to just before a simmer, you create the ideal texture and temperature for melting chocolate into creamy deliciousness. Follow the tips above for foolproof steps whether warming on the stovetop or microwave. Soon you’ll be stirring up the richest, dreamiest hot chocolate to delight family and friends all winter long.