The best hot chocolate is deeply rich, silky and luxuriously creamy — true decadence in a mug. Dark chocolate and a pinch of salt balance the sweetness and bring out the full chocolate flavor.
This really is THE BEST hot chocolate. The recipe combines melted chocolate and unsweetened cocoa powder for depth, and an egg yolk emulsified into the hot chocolate creates an exceptionally rich, velvety texture.
If you prefer a simpler option, a prepared hot cocoa mix can still be luxurious, or you can make an adult version with a splash of liquor. No matter which you choose, serving the hot chocolate with large, pillowy marshmallows is highly recommended — homemade marshmallows melt into the drink and elevate it to another level.
I always serve mine with homemade marshmallows — they’re non-negotiable. The combination of rich chocolate and melting marshmallows is pure bliss.
I’m serious about chocolate, which is why I stand by this recipe as the best hot chocolate I know.
A quick note on why this works so well:
- I’ve loved chocolate from an early age and I favor desserts that deliver an unmistakable chocolate punch.
- For authentic dark chocolate flavor use both unsweetened cocoa powder and chopped semi-sweet (or baking) chocolate.
- Whole milk gives the drink body and smoothness — dairy helps chocolate achieve that classic, comforting richness.
- The secret: an egg yolk. Emulsified into the hot chocolate, it creates a luscious, custard-like mouthfeel without turning the drink into scrambled eggs.
This isn’t just warmed chocolate and milk. The combination of cocoa powder, melted semi-sweet chocolate, milk and an emulsified egg yolk produces a deeper, more luxurious chocolate flavor and an impossibly smooth texture.
To make the drink extra special, top each mug with homemade marshmallows. They soak up the hot chocolate and melt into soft, sweet clouds that complement the drink’s richness.
Practical note: you will want an immersion blender, regular blender, or a food processor for this recipe. That equipment lets you add the egg yolk while blending so it emulsifies and cooks gently without curdling. If you don’t have a blender, temper the yolk by whisking some hot liquid into it slowly, then return it to the pot and strain the mixture to remove any lumps.
The BEST Hot Chocolate
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Ingredients
- 2 cups Whole milk 16 oz
- 2 tablespoons sugar
- 3 tablespoons unsweetened cocoa powder
- 5 oz semi-sweet baking chocolate, chopped
- Large pinch kosher salt
- 1 egg yolk
Instructions
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Melt the chopped chocolate in a microwave-safe bowl at 50% power in 30-second intervals, stirring between each interval until smooth.
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Heat the milk and sugar in a small pot over medium heat. Once it begins to steam, whisk in the cocoa powder, melted chocolate and salt. Bring the mixture to a gentle boil, then remove from heat.
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With an immersion blender running, add the egg yolk to the pot and blend until fully emulsified. Alternatively, transfer the hot mixture to a blender or food processor and blend in the yolk.
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Pour into two mugs, top with plenty of marshmallows, and enjoy immediately.
Notes
If you don’t have an immersion blender, temper the yolk by whisking it in a bowl while slowly streaming in about half of the hot chocolate, then whisk in the remainder. Pass the finished drink through a fine sieve to catch any small cooked egg bits. Using a blender is easier and gives the smoothest result.
Nutrition
