Christmas Chocolate Hot Cups Recipe tastes like rich, silky hot cocoa with deep dark chocolate notes and a hint of peppermint cheer. It suits anyone hosting a holiday cocoa bar or a cozy family night, and it takes about 25 minutes from start to finish. I first made these during a snow day while my kid decorated the marshmallows like they were tiny snowmen.
Why Christmas Chocolate Hot Cups Recipe Is Worth It
Christmas Chocolate Hot Cups Recipe gives you a thick, creamy sip that beats any packet mix. Real chocolate melts into milk and cream, so each cup tastes luxurious and not overly sweet. You can set out toppings and turn it into a festive activity that keeps everyone busy and happy.
This method scales easily for a crowd. You can whisk one pot and ladle into small cups, which keeps portions just right after a big holiday meal. The scent of cocoa and peppermint makes the whole house feel cozy.
Ingredients You Need
- Whole milk, 3 cups
- Heavy cream, 1 cup (swap half-and-half to lighten it a touch)
- Dark chocolate, 6 ounces, finely chopped; 60 to 70 percent cacao melts smooth. Chocolate chips work in a pinch; I like Guittard or Ghirardelli for reliable melt.
- Dutch-process cocoa powder, 3 tablespoons; natural cocoa works, but Dutch gives deeper color.
- Granulated sugar, 3 to 4 tablespoons, to taste
- Fine sea salt, 1 pinch
- Pure vanilla extract, 1 teaspoon
- Peppermint extract, 1/4 teaspoon optional for a candy cane vibe
- Espresso powder, 1/2 teaspoon optional for mocha depth
- Ground cinnamon or nutmeg, a pinch optional
- Toppings: mini marshmallows, whipped cream, crushed candy canes, chocolate shavings, sprinkles
Pantry shortcuts and swaps:
- Use sweetened condensed milk for part of the sugar and cream if you want a thicker sipping chocolate.
- Choose oat milk or whole-fat coconut milk for dairy-free cups. Use a dairy-free chocolate bar to keep it fully dairy-free.
- Stir in a spoon of caramel sauce for a quick salted caramel twist.
Equipment:
- Medium saucepan
- Whisk and heatproof spatula
- Ladle
- Small heatproof cups or espresso cups
- Fine grater or peeler for chocolate curls
Quick Tips & substitutions
- Chop chocolate fine so it melts quickly and stays silky.
- Keep the heat gentle to prevent scorching or a grainy texture.
- Whisk cocoa with a splash of warm milk first to form a smooth paste. It prevents lumps.
- Sweeten at the end. Different chocolates carry different sugar levels.
- For peppermint, add extract off the heat and go light. It runs strong.
- Make it kid-friendly and grown-up friendly by keeping a bottle of peppermint out so each person can flavor their cup.
- Use candy canes as stirrers for extra mint and instant garnish.
- For dairy-free, pick creamy plant milk like oat and a vegan chocolate bar.
How to Make Christmas Chocolate Hot Cups
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Add milk and cream to a medium saucepan and set it over medium-low heat. Warm it until steam rises and tiny bubbles appear around the edges. Do not let it boil.
- In a small bowl, whisk cocoa powder with 2 to 3 tablespoons of the warm milk from the pot to make a smooth paste. This step keeps the cocoa lump-free.
- Whisk the cocoa paste back into the pot. Add sugar, salt, and espresso powder if using. Keep whisking until the mixture looks smooth and glossy.
- Turn the heat to low. Add the chopped chocolate and whisk until it melts and the hot chocolate turns velvety. Take the pan off the heat.
- Stir in vanilla and peppermint extract if using. Taste and adjust sweetness or mint level to your liking.
- Ladle the hot chocolate into small heatproof cups. Top with mini marshmallows, whipped cream, and a shower of chocolate shavings or crushed candy cane. Serve right away while it steams and smiles appear.
Simple Variations
- Peppermint mocha: Add the espresso powder and the peppermint extract for a coffeehouse vibe.
- Mexican-style spice: Whisk in 1/2 teaspoon cinnamon and a tiny pinch of cayenne for warmth.
- Orange-chocolate: Add 1 teaspoon fresh orange zest and a drop of orange extract for a citrus twist.
- Salted caramel: Stir in 2 tablespoons caramel sauce and finish with a light pinch of flaky salt.
Ways to Serve Christmas Chocolate Hot Cups
- Pour into espresso cups for rich sips after dinner.
- Set up a hot cocoa bar with bowls of marshmallows, crushed candy canes, sprinkles, and chocolate curls.
- Use candy cane stir sticks for instant garnish and gentle mint.
- Pair with sugar cookies, gingerbread, or a slice of panettone.
- Add a shot of espresso for a true mocha if adults want a boost.
Storage
Refrigerate leftover hot chocolate in a sealed jar for up to 3 days. Reheat gently over low heat or in short microwave bursts, and whisk to bring back the shine. If it thickens too much, loosen it with a splash of milk. Keep toppings in separate containers so they stay crisp and fluffy.
Christmas Chocolate Hot Cups
Ingredients
Instructions
- In a saucepan over medium heat, combine the milk and heavy cream. Warm until steaming, but do not boil.
- Whisk in the chocolate chips, cocoa powder, and sugar. Continue stirring until the chocolate is melted and the mixture is smooth.
- Remove from heat and stir in the vanilla extract.
- Pour the hot chocolate into mugs.
- Top each cup with whipped cream and chocolate shavings or sprinkles, if desired.
- Serve immediately and enjoy your festive Christmas Chocolate Hot Cups.