Hot Chocolate Recipe: The Best Homemade Mug, 11 Twists and a Christmas Hot Chocolate Station (UK)

The classic homemade hot chocolate

Makes 1 large mug. Takes 5 minutes.

With cocoa powder (the everyday mug)

• 250ml milk (any kind, see below)
• 2 heaped teaspoons (about 10g) unsweetened cocoa powder
• 1 to 2 teaspoons caster or light brown sugar, to taste
• A tiny pinch of salt and a drop of vanilla extract (optional, but they make it taste more chocolatey)

1. Put the cocoa, sugar and salt in your mug. Add 2 tablespoons of the cold milk and stir to a smooth paste. This step stops lumps: plain cocoa doesn’t dissolve on its own.
2. Warm the rest of the milk in a small pan over a medium heat until it steams and tiny bubbles appear at the edge. Don’t let it boil, or it can catch, form a skin and taste flat.
3. Pour a little hot milk into the paste, stir, then add the rest and whisk for 20 seconds until frothy. Add the vanilla and taste for sugar.

With real chocolate (the richer mug)

Heat 250ml milk as above, take it off the heat and whisk in 40g of finely chopped dark chocolate (70% cocoa is a good middle ground) until melted. Add 1 teaspoon of cocoa powder for depth and sweeten only if you need to. Milk chocolate gives a sweeter, milder drink. For more on choosing a bar, see our guide to dark chocolate.

Italian hot chocolate (thick, with cornflour)

Italian hot chocolate, or cioccolata calda, is thick enough to coat a spoon, and cornflour is the secret. Whisk 2 teaspoons of cornflour, 10g cocoa and 2 teaspoons of sugar into a splash of cold milk, add the rest of 250ml milk and 40g chopped dark chocolate, then simmer gently, stirring, for 2 to 3 minutes until thick.

It thickens as it cools, so stop once it coats a spoon.

Which milk is best for hot chocolate?

The NHS counts unsweetened, calcium-fortified plant drinks made from soya, oats or coconut as part of the dairy food group, so pick those if you can. Water works too (see the FAQs), but milk gives the body most people expect.

How to make the best hot chocolate: 5 tips

The best hot chocolate comes from five small habits: make a cocoa paste first, use real chocolate as well as cocoa, add a pinch of salt, heat the milk until it steams but never boils, and whisk hard at the end for froth. Whole milk or a barista oat drink gives the creamiest mug.

Brownie hot chocolate

Costa’s Christmas menu this year includes an Ultimate Yule Brownie Hot Chocolate, which it describes as inspired by a brownie yule log and finished with a chocolate whip and brownie pieces (checked October 2026). Evopure isn’t connected with Costa. Our homemade take is a thick, fudgy mug. Makes 1 large mug in 10 minutes.

• 250ml whole milk (or a barista oat drink)
• 30g dark chocolate (70%), finely chopped
• 1 heaped teaspoon (about 5g) cocoa powder
• 2 teaspoons light brown sugar
• 1 teaspoon butter or dairy-free spread, a drop of vanilla and a pinch of salt
• To finish: whipped cream and 1 small brownie, crumbled

1. In a small pan, stir the cocoa, sugar and salt to a paste with 2 tablespoons of the milk. Add the rest and whisk over a medium heat until steaming.
2. Off the heat, whisk in the chocolate, butter and vanilla until glossy. The butter and brown sugar give the baked flavour.
3. Top with whipped cream and the brownie crumbs.

Make it with reishi: swap the cocoa and sugar for 2 teaspoons (8g) of Reishi Cacao, whisked into warm, not boiling, milk. Adults only. For a bake instead, try our pumpkin chocolate protein cake.

Slow cooker hot chocolate (for a party or crowd)

Slow cooker hot chocolate is the easiest way to serve a party: whisk the cocoa and sugar to a paste, add the milk, cream and chopped chocolate, cook on Low for about 2 hours, whisking every 30 minutes, then switch to Warm to serve. Serves 8 to 10: 5 minutes to prepare, about 2 hours on Low.

• 1.5 litres whole or semi-skimmed milk
• 200ml double cream (optional, for a richer pot)
• 150g dark chocolate and 100g milk chocolate, chopped
• 3 tablespoons cocoa powder and 3 to 4 tablespoons sugar
• 1 teaspoon vanilla extract and a pinch of salt

1. Whisk the cocoa and sugar with a mug of the cold milk until smooth. Pour it into the slow cooker with the rest of the milk, the cream, chocolate, vanilla and salt.
2. Cover and cook on Low for about 2 hours, whisking every 30 minutes so the chocolate doesn’t settle and catch. Avoid High: the milk can boil.
3. Switch to Warm and ladle into mugs, whisking before each round.

For a dairy-free pot, use a barista oat drink and dairy-free chocolate: see our dairy-free hot chocolate guide. Let children’s mugs cool to warm. Cool any leftovers and put them in the fridge within 2 hours, then drink within 48 hours, reheated until steaming.

Make it with reishi: keep the pot plain and set a jar of Reishi Cacao beside it, so adults can stir 2 teaspoons (8g) into their own mug.

Cherry hot chocolate

The Black Forest gateau flavour in a mug, made easy with frozen cherries. Makes 1 large mug in 10 minutes.

• 75g frozen pitted cherries (or 2 tablespoons cherry jam)
• 1 teaspoon sugar (skip it if using jam)
• 250ml milk, 30g chopped dark chocolate and 1 teaspoon cocoa powder
• A drop of almond extract for a Bakewell note (leave it out for nut allergies)
• To finish: whipped cream, chocolate shavings and a cherry

1. Simmer the cherries and sugar with 1 tablespoon of water for 5 minutes, mashing until jammy. Spoon half into the bottom of a mug.
2. Make the classic cocoa paste, add the milk and heat until steaming. Off the heat, whisk in the chocolate, almond extract and the rest of the cherries (strain for a smooth mug).
3. Pour over the cherries in the mug and finish with cream, shavings and a cherry.

Make it with reishi: make the cherry base as above, then use 2 teaspoons (8g) of Reishi Cacao in warm milk in place of the chocolate and cocoa. For cherries in a glass instead, see tart cherry juice.

11 hot chocolate variations

Each one starts from the classic mug above. Add or swap as shown.

How to make hot chocolate bombs

A hot chocolate bomb is a hollow chocolate shell filled with cocoa mix and mini marshmallows that bursts open when you pour hot milk over it. Brush two thin coats of melted chocolate into a silicone sphere mould, chilling between coats, fill one half, then press on a second half warmed on a plate to seal.

The reishi cacao mug

If you’d like a cacao drink with a twist, our Reishi Mushroom Adaptogenic Complex is a ready-made reishi hot chocolate: cocoa, reishi mushroom, maca, cinnamon, a little coconut sugar and stevia. Stir 2 teaspoons (8g) into warm, not boiling, milk or water. A 240g pouch makes around 30 servings.

For the ingredients and the research behind them, see our guide to reishi cacao. Deciding between a mushroom coffee and a mushroom hot chocolate? See mushroom coffee.

Make it with Evopure: which powder fits?

Every recipe on this page works with plain cocoa, so it suits the whole family. For a ready-made adult mug, here’s how our two drink powders compare (product pages, October 2026).

Product	What it is	How to use it	Good to know
Reishi Cacao	Reishi hot chocolate powder	2 tsp (8g) in warm, not boiling, milk	Swaps into any recipe here. A little natural caffeine
Magnesium Glycinate Sleep Complex	Berry magnesium drink powder	Stir into water or a warm drink	Caffeine-free. 290mg magnesium a serving

Reishi Cacao is the one for the recipes. After a late night, such as the fireworks, the Magnesium Complex is a caffeine-free berry alternative: magnesium contributes to a reduction of tiredness and fatigue.

• Vegan and made in the UK
• Royal Mail Tracked delivery, free on UK orders over £45
• 14-day returns on unopened, unused items
• Subscribe and Save takes money off every delivery: skip, pause or cancel any time

They’re food supplements, not medicines, and they’re for adults (18+) only. We don’t recommend our products during pregnancy or breastfeeding. If you take any medication, check with your GP or pharmacist first. Choose Reishi Cacao for your mugs or the Magnesium Complex for a caffeine-free drink. Comparing brands? See our mushroom hot chocolate guide.

Cocoa vs cacao vs drinking chocolate

They all come from the cacao bean, but they’re not the same thing in a mug. UK chocolate law sets out what can be called cocoa and drinking chocolate.

Natural or Dutch-processed cocoa? Some cocoa is treated with an alkali (“Dutched”) to make it darker and smoother. A survey of commercial cocoa powders found that alkalising lowers the flavanols, the plant compounds cocoa is studied for: natural cocoas averaged 34.6mg per gram, heavily alkalised ones 3.9mg. For taste, both work. If you want the less processed option, choose a natural cocoa or cacao. Ceremonial cacao is a different drink again, made from whole cacao paste; see ceremonial cacao.

Sugar and caffeine per mug

Hot chocolate has some caffeine because cocoa naturally contains it, along with theobromine, a milder related stimulant. Here’s how a homemade mug compares, using USDA FoodData Central figures for the ingredients and the NHS’s figures for tea and coffee.

A few things to know:

• Sugar: the NHS says adults should have no more than 30g of free sugars a day, about 7 sugar cubes. A shop-style mug with syrup, cream and marshmallows can use most of that. The natural sugar in plain milk (about 12g in 250ml) isn’t counted as free sugar.
• Caffeine: even a rich homemade mug has far less than tea or coffee. Using more cocoa or darker chocolate raises it. A 10g scoop of cocoa also carries around 200mg of theobromine.
• Your own cocoa will vary: these are average values, so brands differ. The label is the best guide.

For how long caffeine stays in your system, see how long caffeine lasts. If sugar is the bigger issue, our guide to sugar cravings has practical swaps.

A lighter evening mug

After dinner, halve the cocoa to 1 heaped teaspoon (about 5g), which brings caffeine down to roughly 12mg, cut the sugar to 1 teaspoon or none and lean on vanilla, cinnamon or orange zest, use a smaller 150 to 200ml mug and save the toppings for weekends. Our healthy hot chocolate guide covers bedtime timing and what to look for in a mix. Chocolate can bring on heartburn for some people when lying down: see acid reflux at night. For a caffeine-light swap, try our alcohol-free nightcaps or more coffee alternatives.

Halloween and s’mores hot chocolate

Two easy autumn mugs for Halloween and bonfire nights, both built on the classic mug above. They’re family-friendly, so make children’s mugs smaller, with less cocoa and less sugar, and let them cool until just warm.

Halloween hot chocolate

• Ghost mug: make a white hot chocolate and float a large marshmallow on top. Dot on two eyes with melted dark chocolate and a cocktail stick.
• Monster rim: dip the rim of the mug in melted chocolate, then in orange or green sprinkles.
• Pumpkin spice: whisk 1 tablespoon of pumpkin purée and a pinch each of cinnamon, ginger and nutmeg into the milk as it warms, then make the classic mug as usual.

S’mores hot chocolate in 5 minutes

1. Crush a digestive biscuit. Dip the rim of a heatproof mug in melted chocolate, then in the crumbs.
2. Make the classic mug and top it with marshmallows.
3. Toast the top under a hot grill for 30 to 60 seconds, watching all the time, or with a kitchen blowtorch. Toasting is a job for adults.

Most marshmallows contain gelatine, so look for vegan ones if you need them. The reishi cacao mug above is for adults only, so make children’s mugs with plain cocoa. For a lighter mug later in the evening, see our guide to hot chocolate before bed.

Hot chocolate sticks (and spoons) to make as gifts

Hot chocolate sticks are blocks of chocolate on a stick: stir one into a mug of hot milk and it melts into hot chocolate. An easy homemade Christmas gift. Makes 10 in 15 minutes, plus about 2 hours to set.

• 200g dark or milk chocolate (or half and half)
• 2 tablespoons cocoa powder, plus 2 tablespoons icing sugar for dark chocolate
• Mini marshmallows, crushed candy canes or sprinkles to top
• A silicone ice cube tray or paper cases, and 10 wooden lolly sticks or spoons

1. Melt the chocolate in a heatproof bowl over a pan of barely simmering water, or in the microwave in 20-second bursts, stirring each time.
2. Sift in the cocoa and icing sugar and stir until smooth. Keep water out: even a drop can make chocolate seize, so use oil-based flavourings if you add any.
3. Spoon into the moulds, press on the toppings and chill for 20 minutes. Push in the sticks (or dip wooden spoons in instead) and chill until firm.
4. To use: stir one into 250ml of steaming milk for a minute until it melts.

Wrap each in cellophane with a tag: the instructions, the allergens (milk, soya and any “may contain nuts” warning) and the shortest best-before date of your ingredients. Store somewhere cool and dry. For an adult on your list, pair them with a pouch of Reishi Cacao, and keep the sticks themselves plain so anyone can enjoy them.

Hot chocolate for a Christmas crowd

Setting out a tray where everyone builds their own mug is one of the cosiest things you can do for a Christmas gathering, a film night or a hygge evening. Keep a pan of hot chocolate steaming but not boiling, offer a dairy and a plant milk, label allergens on every jar, skip whole nuts for under 5s and keep hot pans and kettles at the back of the counter, away from children. Our guide to setting up a hot chocolate station has the full checklist, toppings and quantities per guest, and our hot chocolate gifts guide covers ready-made kits and hampers.

Homemade hot chocolate mix (a gift in a jar)

A jar of homemade hot chocolate mix is a thoughtful, low-cost present. This makes about 11 mugs.

• 100g unsweetened cocoa powder
• 150g caster sugar (or 100g for a darker mix)
• 50g dried skimmed milk powder (leave out for a dairy-free jar)
• 50g chopped dark chocolate or chocolate chips
• A pinch of salt; add 1 teaspoon cinnamon for a spiced jar

1. Sift the cocoa, sugar, milk powder and salt together so there are no lumps.
2. Stir in the chocolate, then spoon into a clean, dry jar. Layering the cocoa and sugar looks pretty if you’re giving it away.
3. Add a tag: “3 heaped tablespoons (about 30g) per 250ml mug. Make a paste with a splash of milk, top up with hot milk and whisk.” List the allergens (milk, plus any nut warnings on your chocolate) and a best-before date that matches the shortest date on your ingredients.

Each mug works out at around 14g of added sugar. For more present ideas, see our wellness gifts, wellness gifts by budget and wellness stocking fillers.

Related guides

• Is reishi safe to take every day?
• A warm mug is comforting with a cold, but it isn’t a cure: see what actually helps a sore throat.
• Giving it away? Our guide to hot chocolate gifts has a layered gift jar, label wording and hamper ideas.
• Wondering about malted drinks at bedtime? See does Horlicks help you sleep?
• For a bake rather than a drink, see Charlotte’s pumpkin chocolate protein cake.
• To make any of these with a functional mushroom mix, start with our guide to mushroom hot chocolate.
• Avoiding dairy? Our guide to dairy-free hot chocolate covers which powders contain milk and the best plant milk for a creamy mug.
• A jar of homemade hot chocolate mix is also an easy win for an office draw: see our Secret Santa gift ideas under £10 and £20.
• Out of cocoa? Here’s whether you can use hot chocolate powder instead of cocoa powder, and how to adjust the sugar.
• For toppings, quantities per guest and cost per mug, see our hot chocolate station ideas.
• Wondering how much caffeine is in each of these? Our guide to caffeine in hot chocolate compares mixes, cocoa and dark chocolate mugs.
• Cutting back on sugar? Our sugar-free hot chocolate guide has a no-added-sugar mug and explains the sweeteners on the label.
• Best instant hot chocolate UK if you prefer a just-add-water mix.