This Chocolate Chips Hot Chocolate is my go-to treat once the kids are in bed. It takes just two ingredients: you simply whisk chocolate chips into steaming milk (no cocoa powder needed), and it comes out velvety smooth with a really rich chocolate flavor.
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Unlike my Cocoa Powder Hot Chocolate, this hot chocolate recipe is made with real chocolate, offering an incredibly indulgent taste sensation that's perfect for any chocolate lover (aka me 😉).
The cocoa butter in the chocolate makes it richer and thicker, while cocoa powder has very little fat and makes a lighter drink (technically that's "hot cocoa"). Both are delicious, it just depends on your mood.
Even though this hot chocolate consists of just two ingredients, the taste can change quite a bit depending on which chocolate and milk you use. If you've made my Oat Milk Hot Chocolate, you already know oat milk is my go-to for hot chocolate. But it's totally up to you: whole milk or any other dairy or plant-based milk works too. Just keep in mind that the richer the milk, the creamier and thicker your hot chocolate will be.
It's ready in about 5 minutes on the stove or in the microwave, with no packets or preservatives, and you decide how sweet it gets. The one thing that makes the difference is how you melt the chips. I'll show you my trick below so it turns out silky every time.
Ingredients & substitution notes
- Chocolate Chips: you can really use any kind of chocolate chips: I love dark or semi-sweet chocolate chips but you can also use milk chocolate chips or even white ones. Choose vegan or dairy-free chocolate chips for a dairy-free version. You can really make this your own.
- Milk of Choice: Milk with higher fat content will result in a creamier hot chocolate. My favorite for this drink is Oatly oat milk. It's what I use for my husband and me, but regular milk or any other dairy-free works just as well.
- Pinch of salt (optional, but I recommend it): technically makes this a 3 ingredient hot chocolate. It takes the edge off the sweetness and makes the chocolate taste more chocolatey.
See recipe card for quantities.
What type of chocolate chips are best
For this hot chocolate to turn out perfect, I highly recommend choosing high-quality chocolate.
High-quality chocolate chips are made with high-quality ingredients, such as real vanilla, pure cocoa butter, and high-quality milk (if used). A good quality dark chocolate will contain 70% or more cocoa solids while a milk chocolate contains a little less. Usually, it's also a good sign if the chocolate has very few ingredients.
My favorite chocolate chips for this recipe are from Callebaut. They come in different percentages, and each one tastes a little different: the 54.5% semi-sweet chips (the ones my sweet tooth likes best) make a sweeter, milder hot chocolate, while the 70% dark chips give a richer, more intense cup. Other popular brands that often have just a few ingredients include Guittard, Ghirardelli or Hershey's.
Callebaut's chips (they call them callets) are couverture chocolate, made with extra cocoa butter for melting, which is one reason they turn out so smooth.
How to make hot chocolate with chocolate chips
There are four easy ways to make it, and each one is ready in about 5 minutes:
- Stovetop (shown in the photos and video): heat the milk until steaming, then add the chocolate chips (and a pinch of salt, if using) and whisk constantly until melted and smooth.
- Ganache method (extra-smooth): if your chips don't melt easily, stir them into 4-5 tablespoons of the hot milk first until glossy, then slowly whisk in the rest.
- Microwave: microwave the chips and salt with ¼ cup (60 ml) of the milk for 30 seconds and stir until smooth. Then stir in the rest of the milk and heat in 30-second bursts, stirring in between, until hot (about 1-1½ minutes).
- Milk frother: I even make mine in my large Severin Spuma milk frother, which has a hot chocolate function. Let the milk warm up first, then add the chocolate chips a few at a time so they don't get stuck at the bottom. Whether this works depends on your frother, but it works great with mine.
How much chocolate? My ratio guide
| Style | Chocolate chips per 1 cup (240 ml) milk | Result |
|---|---|---|
| Light | 3 tablespoons (about 35 g) | Like a good chocolate milk, not too sweet |
| Classic | ¼ cup (45 g) | Rich and creamy (the recipe below) |
| Extra-rich | ⅓ cup (about 60 g) | Thick, dessert-style, almost like drinking chocolate (French-style) |
I make the classic ratio with semi-sweet chips; for my husband I go extra-rich.
tips for silky-smooth hot chocolate
- Don't boil the milk. Heat it until steaming, with small bubbles at the edge. Boiling can scorch the milk and turn the chocolate grainy.
- Whisk constantly so the chocolate melts evenly and turns silky.
- Chips not melting? Most chocolate chips contain less cocoa butter than a chocolate bar, and some contain added stabilizers, so they hold their shape in cookies. That's great for baking, but it means they can stay in clumps in a whole pot of milk. Use the ganache method: melt them in a little hot milk first, then whisk in the rest.
- Avoid just a few drops of liquid on the chips. A tiny amount of liquid can make chocolate seize into a stiff paste. Use at least 2-3 tablespoons of milk so it turns into a smooth sauce instead.
- Play around with the flavors by using this recipe as a base to create your own winter magic.
- Already grainy? Whisk hard over very low heat, or blitz it for a few seconds with a stick blender or milk frother.
- Froth it before serving for a foamy, café-style top. This suits your frother.
Add-ins & Toppings
Add-ins
- Peppermint: a few drops of peppermint extract or some crushed candy canes for a Christmas feel.
- Vanilla: a splash of vanilla extract.
- Caramel: a tablespoon of caramel sauce.
- Chili or cayenne for a Mexican-style kick.
- Almond butter or hazelnut butter, a tablespoon whisked in.
- Cinnamon stick heated with the milk.
- Espresso: a shot turns it into a "dirty hot chocolate". Add a little orange zest too.
- Orange zest: lovely with chocolate, especially with white chocolate chips.
- Alcohol: a splash of rum or whiskey for a grown-up version.
Toppings: whipped cream (or my vegan whipped cream), mini marshmallows, grated chocolate or cacao nibs, crushed candy canes, orange zest, fresh raspberries or crumbled chocolate chip cookies.
It's lovely with a slice of banana bread, waffles or brownies on the side.
Storage
- To store: You can store your leftover hot chocolate in the fridge in a sealed mason jar or airtight container for a day.
- To reheat: Reheat gently in the microwave, a milk frother or a small saucepan, and give it a good whisk. The chocolate can settle as it cools.
FAQ
Yes, but you'll need to chop the chocolate bar up into pieces first. Thereafter, treat it just like chocolate chips.
Yes, technically you can but it won't be as creamy as one made with milk, and also a little less sweet so you might want to add a few more chocolate chips.
Yes, you can use cream but it will be very rich, so be prepared.
More drink recipes
Looking for other warm drink recipes? Try these:
📖 Recipe
Chocolate Chips Hot Chocolate
Ingredients
- 1 cup (240 ml) milk of choice
- ¼ cup (45 g) chocolate chips *see notes
- tiny pinch of salt (optional)
Instructions
- Heat milk in a saucepan over medium to low heat until steaming but not boiling.1 cup milk of choice
- Add the chocolate chips and salt (if using) and whisk constantly until fully melted and smooth. (If your chocolate chips don't melt easily, or you'd like to use the microwave or a milk frother, check the notes below.)¼ cup chocolate chips
- Taste and adjust the sweetness: add a few more chips or a little maple syrup or brown sugar if you like it sweeter. For a less sweet cup, use fewer chips next time.
- Stir in any optional add-ins, add your toppings and enjoy!
Video
Notes
-
- Ganache method (extra-smooth): if your chips don't melt easily (some supermarket chips are made to hold their shape), put the chocolate chips and salt in your mug and pour over just 4-5 tablespoons of the hot milk. Wait 30 seconds, stir until you have a thick, glossy chocolate sauce, then slowly whisk in the rest of the hot milk until smooth.
- Microwave: microwave the chocolate chips with ¼ cup (60 ml) of the milk for 30 seconds, then stir until smooth. Stir in the rest of the milk and heat in 30-second bursts, stirring in between, until hot (about 1-1½ minutes). Don't let it boil over.
- Milk frother: if your frother has a hot chocolate or heating function, let the milk warm up first, then add the chocolate chips a few at a time so they don't get stuck at the bottom. This depends on your frother, but it works great with mine.
- Best chocolate chips: Callebaut 54.5% is my favorite for a sweeter, milder cup; use 70% for a richer, more intense one.
- Richer or lighter: use 3 tablespoon chips for light or ⅓ cup for extra-rich.
- Dairy-free/Vegan: choose vegan chocolate chips and a plant-based milk, and check the label, because not all dark chocolate is dairy-free.
Teresa Berry says
Could I use carob chips instead of chocolate chips?
Katie Roux says
Hi Teresa... the only tricky thing with carob is that it doesn't melt as easily as chocolate but it might be worth a try!