Learn how to make this rich, creamy, and oh so comforting hot chocolate at home! This hot chocolate recipe is made EVEN BETTER with the addition of some espresso powder – it makes it taste even chocolatier and adds a beautifully subtle coffee flavor!
If you’re not adding espresso to your hot chocolate, you’re making hot chocolate wrong.
Okay, I’m kidding. Normal hot chocolate is delicious. But ESPRESSO hot chocolate?? That’s a next level hot chocolate experience.
The espresso adds some delicious mocha goodness and brings out the chocolaty flavor even more. A lot of chocolate cake recipes add coffee to strengthen the chocolate flavor and it’s the same idea in this hot chocolate!
espresso hot chocolate ingredients
To make this hot chocolate, you’ll need just 5 simple ingredients:
• milk: higher fat milk is ideal in this recipe because it’ll meld with the chocolate more smoothly. Chocolate is high in fat – and if you remember learning something like this in science class, like dissolves like. So fat in milk will mingle better with the fat in chocolate.
• sugar: I listed an amount in the recipe below, but it really is to taste. Keep in mind that the chocolate will add a hint of sweetness to the hot chocolate, so always start with less and adjust as needed.
• espresso powder: this is THE ingredient to add to your next round of hot chocolate making! Not only does coffee enhance the chocolate flavor, but it adds such a nice but subtle kick of caffeine. It’s really hard to explain, so just try it and you’ll know what I mean!!
• chocolate: make sure you’re using chocolate that’s labelled as “Baker’s” or “couverture”. That’s the best and smoothest chocolate for melting. Regular chocolate chips are often specially manufactured to hold their shape and can make your hot chocolate grainy.
• vanilla: this is optional, and some people love it, some hate it. If you like hot chocolate with vanilla, go for it! If you don’t, leave it out. Do you! I personally love it and feel like it makes it taste like store bought hot chocolate.
how to make espresso hot chocolate
Making this hot chocolate is so ridiculously easy! You can find the full detailed ingredients and instructions a little further down in this post, but here’s a quick look at how this cozy drink is made:
1. Heat together milk, sugar, & espresso powder. Don’t let the milk boil or it’ll be too hot for the chocolate (which can seize up when exposed to high heat). It should be steamy and slightly bubbly along the edges of the pot.
2. Add chocolate and vanilla. Move your pot off the heat then whisk in the chocolate and vanilla. Keep whisking until everything is dissolved and smooth.
3. Strain into mugs! You’ll want to strain your hot chocolate before serving to catch any undissolved pieces. Then all that’s left to do is top and serve!
hot chocolate topping ideas
You can top your hot chocolate with whatever you like or serve it plain! Some of my personal favorite pairings are whipped cream, marshmallows, marshmallow fluff, a dusting of cocoa powder, chocolate shavings, mini chocolate chips, chocolate syrup, caramel sauce, or any combination. Some people also like to throw in a cinnamon stick, cookie crumbs, crushed candy cane, or chopped nuts.
check out these other cozy Christmas recipes!
• BEST Homemade Cinnamon Rolls
• Hot Chocolate Cake
• Christmas Tree Shortbread Sticks
• Moist Spice Cake
• Cinnamon Monkey Bread
• Coffee Cake Cheesecake
Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you’re making.
Espresso Hot Chocolate
Total Time: 15 minutes
Yield: 2 servings
Description
Learn how to make this rich, creamy, and oh so comforting hot chocolate at home! This hot chocolate recipe is made EVEN BETTER with the addition of some espresso powder – it makes it taste even chocolatier and adds a beautifully subtle coffee flavor!
- 2 cups (480mL) whole milk *see notes
- 2 tablespoons granulated sugar (or more to taste)
- 2 teaspoons instant espresso powder
- ½ cup (3 oz) good quality semi-sweet chocolate **see notes
- ¼ teaspoon pure vanilla extract (optional)
Instructions
- Pour your milk, sugar, and espresso powder into a medium sized saucepot.
- Place the pot over medium heat and warm, while whisking occasionally, until the milk is steaming and just starts to bubble along the edges of the pot. The sugar and espresso should be dissolved as well. Do not boil or the milk can scorch the chocolate.
- Move the pot off the heat and add in your chocolate and vanilla. Whisk until the chocolate is fully dissolved.
- Strain the hot chocolate mixture into your mugs to catch any undissolved bits. Serve plain or topped with some whipped cream and chocolate shavings or anything else you like!
Notes
* Higher fat milk is preferable in this recipe because it yields a smoother and silkier hot chocolate. Chocolate melts into higher fat liquids more easily (because fat in chocolate + fat in milk = better match!) So try to aim for whole milk or milk with a higher % of fat listed on the packaging.
** Chocolate chips and chocolate bars that are labelled “Baker’s” or “couverture” melt more nicely than just plain chocolate chips. Because chocolate is the star of the show here, it’s especially important to pick out something good quality! I usually use Lindt or Baker’s brand. Solid chocolate bars are also a great option (you’ll just need to chop them up before using).
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Drinks
Enjoy!