Warm Up with Homemade Hot Chocolate: Recipes and Memories
Hot Chocolate & Cold Weather: A Cozy Winter Treat
Few things are more comforting on a chilly day than a warm mug of hot chocolate—unless, of course, it’s paired with dry gloves and cozy boots! Living in Mississippi, we don’t experience much snow, so when those rare flakes fall, it’s a special occasion. For us, even an inch or two is enough to turn the day into something magical. I can’t imagine what it must be like for those who see snow measured in feet rather than inches—it’s a whole different world!
National Hot Chocolate Day is January 31, and although the few inches of snow we got this weekend have already melted, the cold weather is still hanging around! It’s the perfect excuse to make a warm cup and add your favorite toppings. So, are you a hot chocolate purist? Do you whip it up from scratch?
I’m not! Sure, I know how to make hot chocolate from scratch, but honestly, the convenience of a single-serve brewer has me hooked. Just hand me a packet of hot chocolate mix, and I’ll happily doctor it up to perfection!
Hot Chocolate from Scratch: A Cozy Tradition
When I was growing up, my mother always made hot chocolate from scratch and taught us how to do it too. I don’t recall the exact measurements, but the ingredients were simple: milk, cocoa, sugar, and of course, a dash of salt—she never made it without that dash of salt!
She would pour the milk into a saucepan, add the remaining ingredients, and heat it slowly until tiny bubbles appeared around the edges. She was careful never to let it boil. Since the cocoa didn’t dissolve easily, she stirred it constantly. The result was delicious—rich, warm, and comforting—even without marshmallows or whipped cream. We sipped it straight from coffee cups, no fancy extras, just pure, homemade goodness.
Here’s a little side note: my parents and grandparents always drank their coffee in cups with saucers, never mugs. And those saucers weren’t just for decoration. Since their coffee was always boiling hot, they’d pour a bit into the saucer to cool it off, then sip from it until the coffee in the cup was cool enough to drink. Just a random memory that still makes me smile!
Fast forward to today, and things are definitely different. When I make hot chocolate now, I load it up with marshmallows, whipped cream, peppermint sticks, and, if it’s later in the day, maybe even a splash of Peppermint Schnapps. And when I’m feeling adventurous, I’ll throw in a dash of red pepper for a little kick. Times have changed, but one thing hasn’t—hot chocolate will always be a cozy, comforting classic!
Hot Cocoa vs. Hot Chocolate: What’s the Difference?
We often refer to our warm, comforting cup of sweetness as “hot chocolate,” when, technically, it’s usually hot cocoa. You wouldn’t know just by looking, but there’s actually a difference!
To clarify, here are a couple of classic Betty Crocker recipes from the 1950s that highlight what sets hot cocoa apart from true hot chocolate.
Hot cocoa and hot chocolate may seem similar, but each has its own vibe—both have become cozy staples we reach for when the weather turns chilly and comfort is a must!
Baking Tip: Watch Out for Changes in Chocolate Squares!
Speaking of unsweetened chocolate squares, I tried a chocolate frosting recipe from my mother’s old notebook over Christmas. The recipe called for a certain number of chocolate squares, but it didn’t seem like nearly enough! Maybe the squares used to be bigger or thicker—who knows? Just a little heads-up when you’re working with “old” recipes: you might need to adjust for modern ingredient sizes!
Chocolate Milk Additives: A Sweet Trip Down Memory Lane
I can barely recall Ovaltine as a chocolate milk additive, but I think we had it now and then. Bosco, on the other hand, I remember vividly! At first, we scooped it out of a jar, and later, those iconic squeeze bottles showed up. My little brother—who could get away with just about anything—always snuck in an extra squeeze or two when Mom wasn’t looking. Bosco was mostly for cold chocolate milk, not hot chocolate. And then, of course, Nestle’s Quick Powder made its debut. Fun fact: you can still buy Bosco! I had no idea!
Delicious Add-Ins for Hot Chocolate: Suggestions from Followers
Looking to take your hot chocolate to the next level? Here are some fun and creative add-ins recommended by our Facebook community:
- Liquor & Creamers: Peppermint Schnapps, Baileys, Butterscotch Schnapps, RumChata, Amaretto, Brandy, Salted Caramel Vodka, Kahlua, Fireball, Almond Joy Creamer
- Sweet Toppings & Mix-Ins: Whipped Cream, Marshmallows, Marshmallow Cream, Chocolate Shavings, Chocolate Chips, Peppermint Sticks, York Peppermint Patty
- Spices & Flavors: Cinnamon, Vanilla, Cayenne Pepper, Chili Powder, Lavender Syrup
- Bonus: Coffee
Whew, that’s a lot of tasty ideas! Did I miss your favorite? Drop me a comment and let me know!
One of my new favorite toppings is Salted Caramel from Walmart.
Stay Connected & Share the Chocolate Love!
With so many fun ways to customize hot chocolate, the possibilities are endless! If you enjoyed these ideas, be sure to follow for more cozy recipes, seasonal inspiration, and creative decorating tips. And don’t forget to share this post with fellow hot chocolate lovers—because everything is better when shared with friends. Stay warm, and happy sipping! ☕✨
My Grandparents used a cup and saucer to drink their coffee. Grandpa could never wait and always got “just a sup” of scalding hot coffee from his saucer. Thanks for reminding me of such sweet memories.
Thanks for following Jo, I appreciate it)))
Enjoyed this read Girl….thanks……….
Thanks!