By Akshara
February 12, 2026
Hot chocolate has roots in ancient Mesoamerican cacao drinks, which were originally unsweetened and spiced. Over time, European traditions transformed it into the rich, milk-based beverage many associate with winter comfort. The version most people recognise today is thicker and more indulgent than instant cocoa mixes. Using real chocolate instead of just powder creates depth and body. It is the kind of drink that feels tied to cold evenings, festive gatherings, and slow moments at home.
2 cups full-fat milk 80 g dark chocolate (60–70% cocoa), finely chopped 1 tbsp cocoa powder 1–2 tbsp sugar (adjust to taste) A pinch of salt ¼ tsp vanilla extract
Heat milk in a saucepan over low heat until steaming but not boiling.
Add chopped chocolate and stir until fully melted.
Whisk in cocoa powder, sugar, salt, and vanilla.
Simmer gently for 2–3 minutes until slightly thickened.
Pour into mugs and serve hot.