← Back to Search Results
 My Family’s Favorite Hot Chocolate

Photo by:
Comments: 0


There are some days—and some moods—when hot chocolate is just simply the answer. And there might not even have been a question! This recipe hits that indescribable spot.

Yield: 2 servings (easily multiplied)
Prep time: 10 Minutes


  • ¼ cup semisweet chocolate chips
  • 1 teaspoon sugar
  • 3 cups milk
  • A pinch of salt
  • ¼ teaspoon vanilla extract


  • Whipped cream
  • Cinnamon




1. Combine the chocolate chips and sugar in a medium-sized saucepan. Pour in the milk, then add the salt and vanilla.

2. Place the saucepan over medium heat, stirring slowly as the mixture heats up and the chocolate melts. Don’t let it boil.

3. Serve hot, topped with whipped cream and a light sprinkling of cinnamon, if desired.


Soy milk–or a combination of milk and cream–can be substituted for the milk.


Introduced to Europe by the Spanish conquistadores— who had been served this mysterious elixir by the Aztecs in the New World—hot chocolate became the drink of the European elite. This fad lasted until the Industrial Revolution, when Europe’s leisure class dwindled and a business class arose, requiring a stronger dose of caffeine to begin the day. Coffee and tea then replaced chocolate as the prevailing morning beverage, and hot cocoa was relegated mostly to children. Several centuries later, this rule has been greatly relaxed, and chocolate is now a universally acceptable breakfast option for people of all ages.


That skin on your hot milk is actually a protein called casein, which evaporates and dries out on the hot Surface of the milk. As you may have noticed, removing the skin while the milk is still heating doesn’t do much good, since another layer will soon appear in its place. That’s a good reason not to bother. Here’s an even better reason to leave it alone: The casein is very nutritious, and every time you skim off a layer, you are removing some of the protein from the milk. Food scientist Shirley Corriher, in her very entertaining and informative book Cookwise, suggests and inspired solution to this dilemma: “With hot chocolate, the simplest solution is to add marshmallows, which melt on the surface. They contain an egg white foam and gelatin, which coat the surface and prevent the casein from drying.” On behalf of all of us who harbor a secret passion for marshmallows on our cocoa, I want to thank Shirley for this permission!

© 2002 Tante Malka, Inc

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include optional Whipped Cream or Cinnamon.

334kcal (17%)
420mg (42%)
0mg (0%)
168mcg RAE (6%)
37mg (12%)
305mg (13%)
11g (53%)
18g (28%)
1mg (4%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
flavor Flavor
by Rocco DiSpirito
west-coast-cooking West Coast Cooking
by Greg Atkinson
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
new-american-table New American Table
by Marcus Samuelsson
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
lucid-food Lucid Food
by Louisa Shafia
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
desserts-4-today Desserts 4 Today
by Abby Dodge
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
Already a member? Sign in here

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here

Sign in to Cookstr

Keep me logged in
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?