IE 11 is not supported. For an optimal experience visit our site on another browser.

Martha Stewart's Favorite Hot Chocolate

Martha Stewart's Favorite Hot Chocolate
Martha Stewart

Chef notes

Nothing warms you from the inside out quite like a cup of rich, creamy hot cocoa on a chilly day. This perfectly chocolaty recipe is one of my favorites.

Swap options: To add more sweetness, swap out the whipped cream for marshmallows. To make this a spicy Mexican hot chocolate, whisk 1/4 teaspoon ground cinnamon, 1/8 teaspoon cayenne pepper and 1/2 teaspoon pure vanilla extract into milk mixture before heating. Serve each mug with a cinnamon stick for stirring (and aroma).


  • cups whole milk
  • 2 ounces semisweet or bittersweet chocolate, chopped
  • 4 teaspoons packed light-brown sugar
  • 2 teaspoons unsweetened Dutch-process cocoa powder
  • 1/8 teaspoon kosher salt
  • 1/3 cup cold heavy cream


In a saucepan, combine milk, chocolate, sugar, cocoa powder and salt. Heat over medium, whisking frequently, until chocolate melts and mixture is smooth. Cover to keep warm.

Whisk cream to soft peaks in a bowl. Divide hot chocolate between two mugs, dollop each with whipped cream, and serve immediately.