The Ultimate Homemade Hot Chocolate

This homemade hot chocolate is extra rich and delicious, has two types of chocolate, and you can add other flavor add-ins for fun!

The post The Ultimate Homemade Hot Chocolate appeared first on Budget Bytes.

Fun fact: the number of times people searched the internet for hot chocolate in December 2020 was twice that of previous years. Why? Probably because we all needed that extra comfort after a hard year. I don’t know about you, but I still need the creamy, cozy comfort of a mug full of hot chocolate. 😅 Thankfully, homemade hot cocoa is super fast to make, you can make one mug at a time or in a big batch, and I’ve got a bunch of fun ideas for add-ins so you can make a new flavor every time. :) Keep scrolling for delicious, chocolatey goodness!

overhead view of four mugs of hot chocolate with different toppings

What Makes this Hot Chocolate Extra Good

I went all out with this hot chocolate. To make it extra creamy and extra chocolatey I used a 50/50 mix of milk and half and half, semi-sweet chocolate, and unsweetened cocoa powder for a one-two chocolate punch. I added just enough sugar to keep it sweet, but not so much that it’s hard to finish your mug (you can always add more to taste). The result is a perfectly balanced rich, sweet, and chocolatey mug that will give you all the warm and fuzzy cozy winter vibes.

What Type of Chocolate to Use

I used Baker’s semi-sweet chocolate because that’s what I had on hand, but you can definitely use semi-sweet chocolate chips to make this hot chocolate more affordable. You can also experiment with using either milk chocolate or dark chocolate depending on how sweet or bitter you like your hot cocoa. Semi-sweet is right in the middle, which fits my flavor preferences.

Can I Use a Different Type of Milk?

Technically, you can use different types of milk or non-dairy milk substitutes for your hot chocolate, just keep in mind that the type of milk you use will directly impact the creaminess and sweetness of your hot chocolate. The recipe below is designed for a combination of whole milk and half and half, which I found to be rich and creamy without being too heavy.

Half and half is a 50/50 mix of whole milk and heavy cream, so if you don’t have half and half you can change the ingredients below to be 3 cups whole milk and one cup heavy cream for the same result.

What Else Can I Add to Hot Chocolate?

This is where homemade hot chocolate gets fun. There are so many extra ingredients that you can add to make new flavors. Here are a few things you can add to hot chocolate to give it more flavor:

  • Instant coffee or espresso powder
  • Almond extract
  • Peppermint extract
  • Crushed candy canes or peppermint candies
  • Cinnamon
  • Cardamom
  • Cayenne pepper (see my Spicy Hot Cocoa)
  • Nutella
  • Caramel sauce
  • Malted milk powder
  • Maple syrup
  • Almond butter
  • White chocolate
  • Bailey’s Irish cream ;)
Side view of four mugs of hot chocolate with different toppings
close up overhead view of a single mug of hot chocolate with marshmallows and chocolate syrup

The Ultimate Homemade Hot Chocolate

This homemade hot chocolate is extra rich and delicious, has two types of chocolate, and you can add other flavor add-ins for fun!
Course Beverage, Drinks
Cuisine General
Total Cost $3.96 recipe / $0.99 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 1 cup each
Calories 377kcal
Author Beth – Budget Bytes

Ingredients

  • 1/4 cup unsweetened cocoa powder $0.14
  • 2 oz. semi-sweet chocolate $1.75
  • 1/4 cup sugar $0.04
  • 1/8 tsp salt $0.01
  • 2 cups whole milk $0.84
  • 2 cups half and half $0.90
  • 1 tsp vanilla extract $0.28

Instructions

  • Add the cocoa powder, semi-sweet chocolate, sugar, and salt to a medium saucepot. Pour the milk and half and half over top.
  • Place the saucepot over medium heat. Heat the ingredients over medium while whisking until the chocolate has fully melted into the milk and the milk is beginning to steam (but not simmering).
  • Once the chocolate is fully melted into the milk and the milk is has begun to steam, remove it from the heat and stir in the vanilla extract. Taste and adjust the sugar or chocolate to your liking.
  • Serve hot with your favorite toppings.

Notes

This recipe scales up or down easily. Just change the number in the box next to “servings” at the top of the recipe and the ingredient amounts will adjust for you.

Nutrition

Serving: 1cup | Calories: 377kcal | Carbohydrates: 34g | Protein: 9g | Fat: 24g | Sodium: 178mg | Fiber: 3g
close up overhead view of a single mug of hot chocolate with marshmallows and chocolate syrup

How to Make Homemade Hot Chocolate – Step by Step Photos

Milk being poured into a sauce pot with chocolate sugar and salt

Add ¼ cup unsweetened cocoa powder, 2 oz. semi-sweet chocolate, ¼ cup sugar, and ⅛ tsp salt to a saucepot. Pour 2 cups whole milk and 2 cups half and half over top.

Finished hot chocolate

Heat the mixture over medium while whisking. The cocoa powder will sit on top at first while the milk is cold, but will begin to incorporate as the milk heats up. The semi-sweet chocolate will begin to melt as you heat, but will not fully incorporate into the milk until the milk gets so hot that it begins to steam. Once steaming, remove it from the heat and stir in the vanilla extract.

four mugs of hot chocolate with different toppings

Taste the hot chocolate and adjust the sweetness or other ingredients before serving and adding your favorite toppings! If you want it to be extra, EXTRA special, try topping it with some homemade whipped cream!

The post The Ultimate Homemade Hot Chocolate appeared first on Budget Bytes.

1-Bowl Chocolate Peppermint Cookies (Vegan + GF)

Friends, if you love our Fudgy Vegan Brownie Cookies (they’re a fan favorite!), we have a holiday twist that must go on the cookie-making list! These chocolate peppermint cookies are crispy on the edges, fudgy in the middle, plus super chocolaty and pe…

1-Bowl Chocolate Peppermint Cookies (Vegan + GF)

Friends, if you love our Fudgy Vegan Brownie Cookies (they’re a fan favorite!), we have a holiday twist that must go on the cookie-making list! These chocolate peppermint cookies are crispy on the edges, fudgy in the middle, plus super chocolaty and perfectly sweet and minty! We are truly obsessed — these are too good to leave out for Santa (sorry, Santa).

Bonus points? They’re so easy to prepare (just 1 bowl and 30 minutes required)!

1-Bowl Chocolate Peppermint Cookies (Vegan + GF) from Minimalist Baker →

3-Ingredient Instant Hot Chocolate (Dairy-Free!)

Did anyone else love instant hot chocolate as a kid!? We’re talking the packets you dump in a mug, add hot water, and stir for instant, chocolaty comfort. When we saw coconut milk powder in the store, inspiration struck for a dairy-free, naturally swee…

3-Ingredient Instant Hot Chocolate (Dairy-Free!)

Did anyone else love instant hot chocolate as a kid!? We’re talking the packets you dump in a mug, add hot water, and stir for instant, chocolaty comfort. When we saw coconut milk powder in the store, inspiration struck for a dairy-free, naturally sweetened version that’s just as easy and delicious!

Just 3 ingredients required for the mix, then simply add it to a mug with hot water whenever the cocoa craving strikes!

3-Ingredient Instant Hot Chocolate (Dairy-Free!) from Minimalist Baker →

Cranberry Flourless Chocolate Cake

Cranberry Flourless Chocolate Cake
Flourless chocolate cake is a dessert that everyone should learn how to make. It’s a cake that doesn’t require very many ingredients, so you will probably always have what you need to bake one already on hand. And since it is simple, it’s not difficult to put your own twist on them. This …

The post Cranberry Flourless Chocolate Cake appeared first on Baking Bites.

Cranberry Flourless Chocolate Cake
Flourless chocolate cake is a dessert that everyone should learn how to make. It’s a cake that doesn’t require very many ingredients, so you will probably always have what you need to bake one already on hand. And since it is simple, it’s not difficult to put your own twist on them. This Cranberry Flourless Chocolate Cake is perfect for the holidays. It adds sweet-tart cranberries to a melt-in-your-mouth flourless chocolate cake for a dessert that is downright addictive.

The cake batter for this Cranberry Flourless Chocolate Cake comes together easily, and in just a few minutes. It is made with dark chocolate, butter, sugar, eggs and cocoa powder. It has a rich, satisfying chocolate flavor because chocolate is the bulk of the cake. This also means that you’ll really be able to taste the depth of flavor from the chocolate that you use, so this is a great recipe to splurge with high quality chocolate in the the batter. The cake is also gluten free, which means that it will fit a variety of dietary needs, too.

Whole cranberries are folded in to the batter just before the cake goes into the oven. The cranberries have a bright, tart flavor that adds a wonderful contrast to all that chocolate. There are just enough cranberries that you should get one in every bite or two, giving the cake a great balance.

I really prefer using fresh cranberries in this cake over frozen ones. They have a slightly better texture because they don’t release too much extra liquid into the cake. That said, you can use frozen cranberries. If you do, mix them in quickly so they don’t thaw before the cake gets into the oven. You will also need to extend the baking time by 2-3 minutes.

The cake should be cooled completely before serving, but will keep for 2-3 days after baking when stored in an airtight container. Serve it at room temperature or slightly warmed, alongside a generous scoop of whipped cream.

Cranberry Flourless Chocolate Cake
4-oz dark chocolate, coarsely chopped (approx. 1/2 cup)
1/2 cup butter
3/4 cup sugar
3 large eggs
1 1/2 tsp vanilla extract
1/2 cup unsweetened cocoa powder
1 cup whole, fresh cranberries

Preheat oven to 375F. Line an 8-inch cake pan with aluminum foil or parchment paper and lightly grease.
In a small, microwave-safe bowl, melt together chocolate and butter, stirring with a fork until very smooth.
Pour warm chocolate mixture into a medium mixing bowl with sugar. Whisk to combine. Beat in eggs one at a time, waiting until each has been fully incorporated to add the next, then mix in vanilla extract. Sift cocoa powder into the bowl and whisk until well-combined. Fold in cranberries until evenly distributed.
Pour into prepared cake pan.
Bake for 25-27 minutes, until cake is set and cranberries are bubbling slightly.
Allow cake to cool completely in the pan for 5 minutes, then lift the cake out of the pan using the parchment paper or aluminum flour. Slide cake onto a serving platter using a large spatula.

Serves 8-10

The post Cranberry Flourless Chocolate Cake appeared first on Baking Bites.

Edible Brownie Batter

This article is from Delicious Everyday.
You only need 10 minutes to whip up a batch of this Edible Brownie Batter. If you love brownies, you’ll love this rich, chocolate-flavored batter. Nibble away with no guilt! This brownie batter is so good, you …

This article is from Delicious Everyday.

You only need 10 minutes to whip up a batch of this Edible Brownie Batter. If you love brownies, you'll love this rich, chocolate-flavored batter. Nibble away with no guilt! This brownie batter is so good, you may never finish baking your brownies ever again! For you batter-lovers out there, I also have a delicious...

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©2017 Delicious Everyday.

All content in this feed (including photographs and text) are copyrighted to Delicious Everyday and may not be republished in part or full without written permission and appropriate credit. Please contact me for republication or syndication rights.

If you suspect copyright infringement please contact me.

Chocolate Molasses Cookies

Growing up we called these cookies “chocolate gingersnaps” but they’re not like a crunchy gingersnap at all, they’re actually a classic soft and chewy molasses cookie full of warm spices and chunks of melty chocolate. These Chocolate Molasses Cookies are the perfect cozy cookie for cold winter days and they pair perfectly with a hot […]

The post Chocolate Molasses Cookies appeared first on Budget Bytes.

Growing up we called these cookies “chocolate gingersnaps” but they’re not like a crunchy gingersnap at all, they’re actually a classic soft and chewy molasses cookie full of warm spices and chunks of melty chocolate. These Chocolate Molasses Cookies are the perfect cozy cookie for cold winter days and they pair perfectly with a hot cup of cocoa or coffee (especially with my gingerbread creamer). And the best part? They freeze beautifully, so you can keep a batch in your freezer and just take one or two out at a time to enjoy with your afternoon cup of tea or coffee. :)

Originally posed 12/11/2011, updated 11/29/2021.

Close up of chocolate molasses cookies on a cooling rack

Why You’ll Love these Molasses Cookies

Molasses creates an incredible chewy texture when added to cookies, as well as a slight sweetness with a rich and earthy flavor. If regular cookies tend to be a bit too sweet for you, I bet you’ll be a fan of these chocolate molasses cookies. Not only is the sweetness not super over the top, but the warm spices and semi-sweet chocolate give the cookie a little kick that helps counteract the sweetness. The flavor combination is absolute heaven!

What Kind of Molasses to Use

I used Grandma’s Original Molasses for these cookies. While you can use blackstrap molasses, keep in mind that it has a much more intense, slightly bitter flavor and the ingredients in these cookies were not formulated using that type of molasses. Will it still be good? Maybe! At the end of the day, that’s going to be a matter of personal preference.

How to Store Chocolate Molasses Cookies

Once the cookies have cooled completely to room temperature, store them in an air-tight container to keep them from going stale. The cookies will keep at room temperature for about a week, or you can freeze them for about three months. I absolutely love keeping these in the freezer so I can take just one or two out at a time. I like to microwave the frozen cookie for a few seconds to make it extra soft and gooey.

Can I Substitute the Fresh Ginger?

While I do think the fresh ginger is what makes these cookies extra special, you can substitute it for more ground dried ginger if needed. If you don’t have fresh ginger on hand, use two teaspoons of dried ginger instead of the 1 ¼ tsp listed in the recipe below.

Chocolate molasses cookies stacked on a cooling rack

 

Chocolate molasses cookies stacked on a cooling rack

Chocolate Molasses Cookies

These unique molasses cookies are sweet, chewy, full of warm spices, and big chunks of melty chocolate inside.
Total Cost $6.50 recipe / $0.27 each
Prep Time 30 minutes
Cook Time 24 minutes
Refrigerate Time 1 hour
Total Time 1 hour 54 minutes
Servings 24 cookies
Calories 136kcal
Author Beth - Budget Bytes

Ingredients

  • 1.5 cups all-purpose flour $0.23
  • 1.25 tsp ground ginger $0.12
  • 1/4 tsp ground cloves $0.02
  • 1/4 tsp ground nutmeg $0.02
  • 1 Tbsp unsweetened cocoa powder $0.04
  • 1 tsp baking powder $0.02
  • 8 Tbsp butter, room temperature $0.80
  • 1 Tbsp fresh grated ginger $0.30
  • 1/2 cup brown sugar $0.24
  • 1/2 cup molasses $1.18
  • 4 oz. semi-sweet chocolate $3.49
  • 1/4 cup granulated sugar $0.04

Instructions

  • Add the flour, ground ginger, cloves, nutmeg, coocoa powder, and baking powder to a bowl and stir until well combined.
  • To a separate bowl, add the butter, fresh ginger, brown sugar, and molasses. use a mixer to beat these ingredients together until light and creamy.
  • Begin adding the flour mixture into the molasses mixture, ½ cup at a time, beating at low speed, until all of the flour mixture has been incorporated.
  • Roughly chop the chocolate, then stir it into the cookie dough. Wrap the cookie dough in plastic, then refrigerate for at least one hour.
  • When you're ready to bake the cookies, preheat the oven to 325ºF. Place the granulated sugar in a small bowl. Divide the cookie dough into four equal-sized pieces, then divide each of the quarters into six small pieces to make 24 total cookies.
  • Roll each piece of cookie dough into a ball, then roll the dough ball in the granulated sugar to coat. Place the shaped cookies on a parchment-lined baking sheet, 12 per baking sheet.
  • Bake the cookies for about 12 minutes in the 325ºF oven, or until they're slightly cracked on top. Transfer the cookies to a cooling rack. Enjoy warm or at room temperature.

Nutrition

Serving: 1cookie | Calories: 136kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Sodium: 56mg | Fiber: 1g

A hand holding a chocolate molasses cookie broken in half

How to Make Chocolate Molasses Cookies – Step By Step Photos

dry ingredients in the bowl

Add 1.5 cups all-purpose flour, 1.25 tsp ground ginger, ¼ tsp ground cloves, ¼ tsp ground nutmeg, 1 Tbsp cocoa powder, and 1 tsp baking powder in a bowl and stir until well combined.

Wet ingredients for cookies in a bowl

Add 8 Tbsp room temperature butter, 1 Tbsp fresh grated ginger, ½ cup brown sugar, and ½ cup molasses to a separate bowl.

Whipped whet ingredients in the bowl

Use a mixer to beat the wet ingredients together until they are light and creamy.

Flour added to the cookie dough

Begin mixing in the flour mixture at low speed, adding about ½ cup at a time, until all of it is incorporated.

Chopped choclate

Roughly chop the semi-sweet chocolate. You definitely want it to be fairly chunky.

Chocolate stirring into cookie dough

Stir the chopped chocolate into the cookie dough.

Cookie dough wrapped in plastic

Wrap the cookie dough in plastic, then refrigerate for about an hour to help firm it up. You can refrigerate overnight if needed.

Cookie dough being shaped and rolled in sugar

When you’re ready to make the cookies, preheat the oven to 325ºF. Place ¼ granulated sugar in a small bowl. Divide the cookie dough into four equal-sized pieces, then divide each quarter into six small pieces (24 total pieces). Roll each piece into a ball, then roll the ball in the granulated sugar to coat. 

molasses cookies on a baking sheet ready to bake

Place twelve of the shaped cookies on a parchment-lined baking sheet.

Baked molasses cookies on a baking sheet

Bake the cookies in the preheated 325ºF oven for about 12 minutes, or until the cookies are slightly cracked on top. Repeat with the second 12 cookies.

Chocolate molasses cookies on a plate with the cooling rack and glass of milk in the background

Transfer the cookies to a cooling rack to cool for a few minutes, or serve warm. Allow the cookies to cool completely to room temperature before storing in an air-tight container.

Chocolate Gingersnaps - BudgetBytes.com

The post Chocolate Molasses Cookies appeared first on Budget Bytes.

Easy Baked Chocolate Cheesecake (Vegan + GF)

Chocolate lovers, rejoice! Our beloved Easy Baked Cheesecake is a fan favorite (and for good reason), but there’s a new treat in town stealing our hearts: Chocolate Cheesecake! We already have No-Bake Chocolate Cheesecakes on the blog, but this new bak…

Easy Baked Chocolate Cheesecake (Vegan + GF)

Chocolate lovers, rejoice! Our beloved Easy Baked Cheesecake is a fan favorite (and for good reason), but there’s a new treat in town stealing our hearts: Chocolate Cheesecake! We already have No-Bake Chocolate Cheesecakes on the blog, but this new baked version really takes things to the next level. 

A perfectly tender chocolate cookie crust is topped with a rich, creamy, not-too-sweet chocolate cheesecake layer and fresh raspberry sauce.

Easy Baked Chocolate Cheesecake (Vegan + GF) from Minimalist Baker →

Mini Bourbon Fudge Pies

Tiny but mighty, these adorable bite-sized pies are small in size but certainly not short on flavor, with a crisp, buttery crust and a rich, fudgy filling that packs a boozy punch. Bourbon and chocolate go together like… well, name any number of ubiquitous food pairings or famous couples and you have your answer. They […]

The post Mini Bourbon Fudge Pies first appeared on Love and Olive Oil.

Tiny but mighty, these adorable bite-sized pies are small in size but certainly not short on flavor, with a crisp, buttery crust and a rich, fudgy filling that packs a boozy punch.

Bourbon and chocolate go together like… well, name any number of ubiquitous food pairings or famous couples and you have your answer. They were meant to be enjoyed together, in my opinion, and a recipe like this, with a deeply chocolate filling spiked with a generous glug of bourbon, is sure to make your Thanksgiving table that much more exciting.

Stack of Mini Bourbon Fudge Pies on a plate, one topped with a swirl of whipped cream, shot of bourbon and bowl of whipped cream in the background

A fudge pie, sometimes called a chocolate chess pie, is little more than sugar, butter, eggs, and chocolate. I’d describe the texture as falling somewhere in between a fudgy, slightly-undercooked brownie, and a chocolate cream pie or baked custard.

I made a fugde/pecan pie mashup a few years ago, and it’s always been one of my favorite recipes, perfect for those who think Thanksgiving should include a little more chocolate.

Anyway, I wanted to revisit that recipe and give it a bit of a new twist. I may have also received a not-so-subtle hint to maybe, pretty please bring something chocolatey and boozy to ceramics class next week (please and thank you). And I’m certainly not one to ignore a request like that. As it turns out, bourbon provided the perfect medium for such a mission.

Of course, I’m no stranger to baking with booze, and these little guys are no exception. And we’re not talking a measly teaspoon or two of bourbon here (I mean, if you’re going to be stingy you might as well just use vanilla). No, you certainly won’t miss the boozy kick when you pop one of these morsels in your mouth.

(more…)

Pumpkin Chocolate Swirl Bread

No matter if you call it bread or cake, this chocolate and pumpkin swirl bread is a revelation, with mesmerizing swirls of deeply spiced pumpkin and rich dark cocoa in a moist and tender loaf. Give it a swirl! Whether you enjoy it for breakfast, as a satisfying afternoon snack, or as a decadent after-dinner […]

The post Pumpkin Chocolate Swirl Bread first appeared on Love and Olive Oil.

No matter if you call it bread or cake, this chocolate and pumpkin swirl bread is a revelation, with mesmerizing swirls of deeply spiced pumpkin and rich dark cocoa in a moist and tender loaf. Give it a swirl!

Whether you enjoy it for breakfast, as a satisfying afternoon snack, or as a decadent after-dinner dessert, this dramatically swirled quick bread is a flavorful fall delight.

Sliced loaf of Pumpkin Chocolate Swirl Bread on an olivewood bread board on a dark gray background

Cake, bread. Bread, cake. Really, what’s the difference?

Just one of the many reasons I love quick breads: they’re basically cake disguised as breakfast food. Especially if there’s a little chocolate in the mix.

Calling it bread means it’s perfectly acceptable for breakfast, served warm with your morning tea or coffee. Calling it cake makes it similarly satisfying as a dessert (take it a step further with a drizzle of chocolate glaze or a scoop of vanilla ice cream and it’d be downright decadent!)

I’ve also been enjoying the heck out of this bread in the afternoons, as it makes a perfect, satisfying snack to get me through the afternoon lull.

Closeup of a sliced cross-section to show the texture of this Pumpkin Chocolate Swirl Bread

This is a loose adaptation of my sweet potato crumb cake recipe. In addition to chocofying half the batter, I also made a few more adjustments to give the crumb a bit more depth and heft. I wanted a dense, weighty cake that was packed with spices and pumpkin flavor and that stayed moist for days.

The result is quite remarkable, like your favorite banana bread all dressed up for fall. All it needs is a cable knit sweater and a pile of leaves to play in.

(more…)

Almond Flour Brownies

This article is from Delicious Everyday.
In 10 minutes you can have these homemade Almond Flour Brownies baking in the oven. These rich and decadent fudge-like brownies are bursting with chocolate flavor. This delicious dessert pairs perfectly with a …

This article is from Delicious Everyday.

In 10 minutes you can have these homemade Almond Flour Brownies baking in the oven. These rich and decadent fudge-like brownies are bursting with chocolate flavor. This delicious dessert pairs perfectly with a big scoop of ice cream! If you are on the hunt for a gluten-free brownie, this recipe here fits the bill. The...

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This content is copyrighted protected by DeliciousEveryday.com.

©2017 Delicious Everyday.

All content in this feed (including photographs and text) are copyrighted to Delicious Everyday and may not be republished in part or full without written permission and appropriate credit. Please contact me for republication or syndication rights.

If you suspect copyright infringement please contact me.