Maple Hot Chocolate
This Maple Hot Chocolate is a cozy, café-quality drink made from scratch in just 13 minutes. Pure maple syrup adds a subtle sweetness and depth that regular sugar can't match, while Dutch-process cocoa and a pinch of sea salt create a rich, smooth, and sophisticated mug of comfort. It's ridiculously easy to make, fully customizable, and perfect for crisp mornings or afternoon pick-me-ups.
Equipment
- Medium saucepan
- Whisk or wooden spoon
- Measuring cups and spoons
- Milk frother (optional) for extra creaminess
- Two mugs
- Small bowl for mixing dry ingredients
Ingredients
- 2 cups whole milk 480ml; or almond milk, oat milk, or your preferred milk
- 3 tablespoons unsweetened cocoa powder Dutch-process recommended; about 18g
- 3 tablespoons pure maple syrup about 45ml; not maple-flavored syrup
- 2 tablespoons granulated sugar about 25g
- 1/4 teaspoon vanilla extract about 1.25ml
- sea salt small pinch
- whipped cream for topping (optional)
- maple sprinkles or chocolate shavings for garnish (optional)
Instructions
- Whisk the cocoa powder, granulated sugar, and a small pinch of sea salt together in a small bowl, breaking up any lumps. Set aside.
- Pour the milk into a medium saucepan over medium heat and stir occasionally until small bubbles form around the edges, about 4 to 5 minutes. Do not let it boil.
- Gradually whisk the cocoa mixture into the hot milk, adding a little at a time while whisking constantly, until completely smooth with no visible cocoa particles, about 1 to 2 minutes.
- Reduce heat to medium-low, pour in the maple syrup, and stir constantly for about 1 minute. Add the vanilla extract and stir for another 30 seconds.
- Continue heating at medium-low, stirring occasionally, for another 2 to 3 minutes until steaming but not boiling.
- Divide the hot chocolate between two mugs. Top with frothed milk, whipped cream, maple sprinkles, chocolate shavings, or a drizzle of maple syrup if desired. Let cool for a minute before drinking.
Notes
- Use whole milk for the richest, creamiest texture—dairy milk creates better body than non-dairy options, though non-dairy works fine for a lighter version.
- Don't skip the small pinch of salt, as it dramatically amplifies the chocolate and maple flavors.
- Whisk constantly when adding cocoa powder to prevent lumps from forming in your drink.
- Pure maple syrup makes an enormous difference compared to maple-flavored syrup—spend the extra dollar or two.
- Keep the heat moderate; never let the mixture boil rapidly as it can separate and taste less creamy.
- If you prefer a less sweet drink, reduce the maple syrup to 2 tablespoons and the sugar to 1 tablespoon.
- Add the vanilla extract at the end rather than during heating, as high heat can diminish its delicate flavor.
- For extra indulgence, add a tablespoon of heavy cream to each mug before pouring in the hot chocolate.
- Make the base mixture ahead and store it in an airtight container in the refrigerator for up to 3 days; reheat gently over medium-low heat, stirring frequently.
- For freezing, pour cooled hot chocolate into ice cube trays and freeze for up to 2 months for a quick frozen version.
Nutrition
Serving: 1ServingCalories: 185kcalCarbohydrates: 32gProtein: 8gFat: 6gSaturated Fat: 3.5gCholesterol: 22mgSodium: 65mgFiber: 2gSugar: 28g
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