Espresso Hot Chocolate

Learn how to make this rich, creamy, and oh so comforting hot chocolate at home! This hot chocolate recipe is made EVEN BETTER with the addition of some espresso powder – it makes it taste even chocolatier and adds a beautifully subtly coffee flavor!

If you’re not adding espresso to your hot chocolate, you’re making hot chocolate wrong.

Okay, I’m kidding. Normal hot chocolate is delicious.

But ESPRESSO hot chocolate?? That’s a next level hot chocolate experience.

And yes, I know it’s literally the day after Halloween. Pumpkins are still fresh and my Halloween decorations are still up. But it’s NOVEMBER 1ST – so Christmas mode has officially activated in my mind, and no one can convince me otherwise!!

Espresso hot chocolate ingredients:

• milk: higher fat milk is ideal in this recipe because it’ll meld with the chocolate more smoothly. Chocolate is high in fat – and if you remember learning something like this in science class, like dissolves like. Fat in milk will mingle with the fat in chocolate
• sugar: I put an amount below, but it really is to taste. I usually add an unsavory amount of sugar to mine, so I basically always add more to my mug! The amount below is based on normal human being feedback, so don’t worry lol
• espresso powder: this is THE ingredient to add to your next round of hot chocolate making! Not only does coffee enhance the chocolate flavor (like it does in this chocolate strawberry cake or this chocolate buttercream frosting), but it’s so, so tasty with hot chocolate! It adds such a nice, but subtle kick of caffeine – you could basically swap out your morning coffee for this. It’s really hard to explain, so just try it and you’ll know what I mean!!
• chocolate: make sure you’re using chocolate that’s labelled as “Baker’s” or “couverture”. That’s the best and smoothest chocolate for melting – regular chocolate chips can end up grainy
• vanilla: this is optional, and some people love it, some hate it. If you like hot chocolate with vanilla, go for it! If you don’t, leave it out. Do you!

How to make espresso hot chocolate:

1. Heat milk, sugar, & espresso powder. Don’t let the milk boil or it’ll be too hot for the chocolate (which can seize up when exposed to high heat). It should be steamy and slightly bubbly along the edges of the pot.
2. Add chocolate. Move your pot off the heat, and whisk in the chocolate. Keep whisking until dissolved.
3. Strain into mugs! You’ll want to strain your hot chocolate before serving to catch any undissolved chocolate or milk skin. Serve with some marshmallows, whipped cream, chocolate sauce, chocolate chips, or whatever your heart desires!

Check out these other recipes!

• Classic Gingerbread Cookies
• Homemade Caramel Sauce
• Chewy Molasses Ginger Cookies
• Chocolate Bundt Cake

Espresso Hot Chocolate Recipe

Learn how to make this rich, creamy, and oh so comforting hot chocolate at home! This hot chocolate recipe is made EVEN BETTER with the addition of some espresso powder – it makes it taste even chocolatier and adds a beautifully subtly coffee flavor!

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Servings: 2 people

Ingredients

• 2 cups milk * see notes
• 2 tablespoons granulated sugar, or more to taste
• 2 teaspoons instant espresso powder
• 1/2 cup Baker's or couverture chocolate chunks or chips ** see notes
• 1/4 teaspoon pure vanilla extract (optional)

Instructions

• Pour your milk, sugar, and espresso powder into a medium sized saucepot. Place the pot over medium heat, and heat, whisking occasionally, until the milk is warm and just starts to bubble along the edges of the pot. The sugar and espresso should be dissolved as well. Do not boil or the milk can scorch the chocolate.
• Move the pot off the heat, and add in your chocolate. Whisk until the chocolate is fully dissolved.
• Strain the hot chocolate mixture into your mugs to catch any undissolved bits. Serve plain or topped with some marshmallows, chocolate chips, fudge sauce, whipped cream, or anything else you like!

Notes

* Higher fat milk is preferable in this recipe because it yields a smoother and silkier hot chocolate. The chocolate melts into higher fat liquids much more easily – fat in chocolate + fat in milk = better match! So you should aim for whole milk or milk with a higher % listed on the packaging. 

** Chocolate chips and chocolate bars that are labelled as “Baker’s” or “couverture” melt more nicely than just regular chocolate chips. Because chocolate is the star of the show here, it’s especially important to pick out something good quality! I usually use ghirardelli or Baker’s brand. Solid chocolate bars are also a great option (you’ll just need to chop them up before using in this recipe). 

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Enjoy!