How to make hot chocolate with milk and chocolate syrup

This is a seriously addictive and easy to make hot chocolate. You can adjust this recipe to suit your taste. If you prefer a darker, richer brew, use more chocolate syrup. This drinking chocolate is perfect with regular or alternative milk such as almond, soy or macadamia. It also suitable for most diets because Nomad's products are vegan and gluten-free. 

YOU WILL NEED:

• 30ml of Nomad's Homemade Chocolate Syrup 
• 200ml of cold milk 
• Milk Jug - Thermometer 
• Cup / heat proof glass

METHOD: 

1. Squeeze Nomad's Homemade Chocolate Syrup into glass, allowing the syrup to pour along sides of the glass  
2. Pour 200ml of cold milk to just below spout 
3. Purge the steam wand 
4. Steam milk to 65 degrees C using a thermometer 
5. Avoid stretching milk 
6. Purge and clean steam wand 
7. Pour most of the milk in circles into the glass, pouring also along the sides of the glass 
8. Enjoy!

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Rich, delicious hot chocolate so good you’ll want to make it over and over again. Made using homemade chocolate syrup and my quick and easy whipped cream.

• Why You’ll Love This Recipe
• Ingredient Notes
• Step-by-Step Instructions
• Expert Tips
• Questions You May Have
• Hot Chocolate Recipe

Why You’ll Love This Recipe

• A delicious, rich hot chocolate that’s made with homemade chocolate syrup (can also use cocoa powder and sugar), creamy whole milk, and a decadent whipped cream topping that’s a little sweet and salty.
• The hot chocolate itself is just milk and chocolate syrup and you can use store-bought or homemade chocolate syrup but the homemade is better! Make a batch of syrup, store it in the refrigerator, and hot chocolate can be made in just a couple of minutes.
• The whipped cream takes seconds to make using my trick of whisking the ingredients using a handheld milk frother. To garnish, sprinkle on a little grated chocolate or cocoa powder.
• There’s no coffee in this hot chocolate, but if you add a bit, you’ve got yourself a mocha.

Love hot chocolate? Make my Earl Grey Hot Chocolate that’s incredibly thick and rich or Matcha Hot Chocolate for the matcha obsessed.

Ingredient Notes

• Chocolate syrup
  Homemade or store-bought chocolate syrup can be used but I recommend the homemade version since it’s very easy to make and you have complete control of the ingredients. If you have cocoa powder, you can use that instead of the syrup.
• Milk
  Whole milk makes the hot chocolate the creamiest but you can use any kind of milk you like.
• Heavy cream
  The main ingredient to make the whipped cream topping.
• Sugar
  White, granulated sugar is what sweetens the heavy cream for the whipped cream topping.
• Sea salt
  I ONLY use this sea salt and it instantly makes everything taste so much better. You’re missing out if you’re using it. The salt adds a nice balance to the sweetness of the drink.

Step-by-Step Instructions

For full ingredients and instructions, scroll down to the recipe.

1. Make whipped cream topping.
   Sugar, salt, and heavy cream are whipped together using a handheld milk frother. It takes less than a minute to thicken and get nice and fluffy.
2. Combine milk and chocolate syrup in a saucepan.
3. Stir chocolate and milk on low heat.
   Don’t let it come to a boil. Stir occasionally.
4. Pour hot chocolate into a mug and top with whipped cream.
   Use a spoon to scoop up the whipped cream into the drink. Add grated chocolate as an optional garnish.

My Handheld Milk Frother Pick

Photo Credit: amazon.com

My trick to making whipped cream in seconds for drinks. It’s super easy to clean and use. If you don’t have one, get one!

SHOP NOW

Expert Tips

• Instead of using chocolate syrup, you can use cocoa powder and sugar. Use good quality cocoa powder since it makes a big difference on how the hot chocolate tastes. For exact ingredient amounts, see the notes section on the full recipe below.
• Homemade chocolate syrup is a cost-saver but store-bought is a time-saver. Homemade chocolate syrup also tastes better than store-bought since I use high-quality cocoa powder to make my syrup.
• Garnish with cocoa powder if you don’t have any grated chocolate.
• Whipped cream can be made as thick or thin (more pourable) as you like. The more you whip, the thicker it’ll get. Move the handheld milk frother up and down so that air get into the cream.
• Whipped cream topping can be made ahead and stored in the refrigerator for up to 2 days in an airtight container. Give it a quick stir before adding to the drink to fluff it back up.

Questions You May Have

What’s in a Starbucks hot chocolate?

Starbucks makes theirs with 2% milk, mocha sauce (water, sugar, cocoa processed with alkali, natural flavor), and whipped cream [cream (cream, mono and diglycerides, carageenan), vanilla syrup (sugar, water, natural flavors, potassium sorbate, citric acid)].

Can I heat the chocolate syrup and milk in the microwave?

It’s best to heat the chocolate syrup and milk on the stovetop since it’s easier to control the heat. The recipe was tested in a microwave and it was a bit of a mess with milk overflowing.

Is there caffeine in hot chocolate?

Yes, there is about 20 mg of caffeine in a 12 ounce hot chocolate. In comparison, brewed coffee has about 240 mg in the same size.

Related

• Easy Mocha
• Simple Homemade Syrups for Coffee and Tea
• Peppermint Mocha Latte
• Whipped Mocha Coffee
• Iced Mocha

Rich, delicious hot chocolate made using homemade chocolate syrup and my quick and easy whipped cream.

Prep Time 5 mins

Total Time 5 mins

Whipped Cream Topping

• ▢ 1/3 cup heavy cream
• ▢ 2 teaspoons sugar
• ▢ pinch salt
• ▢ 1 teaspoon grated chocolate (optional garnish)

• Make whipped cream topping.

  Sugar, salt, and heavy cream are whipped together using a handheld milk frother. It takes less than a minute to thicken and get nice and fluffy.

• Combine milk and chocolate syrup in a saucepan. Stir chocolate and milk on low heat.

  Don't let it come to a boil. Stir occasionally.

• Pour hot chocolate into a mug and top with whipped cream.

  Use a spoon to scoop up the whipped cream into the drink. Add grated chocolate as optional garnish.

• Instead of using chocolate syrup, you can use cocoa powder and sugar. Use 1 tablespoon good quality cocoa powder and 2 tablespoons of granulated sugar. 
• Whole milk makes the hot chocolate the creamiest but you can use any kind of milk.
• Homemade chocolate syrup is a cost-saver but store-bought is a time-saver. Homemade chocolate syrup also tastes better than store-bought since I use high-quality cocoa powder to make my syrup.
• Garnish with cocoa powder if you don’t have any grated chocolate.
• Whipped cream can be made as thick or thin (more pourable) as you like. The more you whip, the thicker it’ll get. Move the handheld milk frother up and down so that air get into the cream.
• Whipped cream topping can be made ahead and stored in the refrigerator for up to 2 days in an airtight container. Give it a quick stir before adding to the drink to fluff it back up.

Calories: 687 | Carbohydrates: 73g | Protein: 11g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 133mg | Sodium: 186mg | Potassium: 568mg | Fiber: 2g | Sugar: 59g | Vitamin A: 1552IU | Vitamin C: 1mg | Calcium: 333mg | Iron: 2mg