Hershey's Hot Chocolate Recipe for a Rich, Cozy Mug

This Hershey’s hot chocolate is a smooth stovetop drink made with cocoa powder, sugar, milk, and a little vanilla. First, you cook the cocoa with hot water to make a glossy base, then whisk in milk for a comforting mug that’s easy to adjust to your taste.

Ingredients

½ cup (100 g) granulated sugar
¼ cup (21 g) Hershey’s unsweetened cocoa powder
⅛ teaspoon (about 0.75 g) fine salt
⅓ cup (80 ml) hot water
4 cups (960 ml) milk, preferably whole milk
¾ teaspoon (4 ml) vanilla extract

These amounts make four servings of about 1 cup (240 ml) each. The cocoa is unsweetened baking cocoa, not a sweetened instant cocoa mix; the recipe supplies its own sugar. Whole milk gives the drink a round, creamy texture, while lower-fat milk works if that is what you have. For the smoothest result, measure the cocoa and sugar rather than estimating them.

Instructions

Mix the dry ingredients. In a medium saucepan, whisk the sugar, cocoa powder, and salt until evenly combined and no large cocoa clumps remain. This quick dry mix helps the cocoa disperse when liquid is added. Use a saucepan with enough room to hold all the milk and still leave space at the top for stirring.
Make a cocoa base. Pour in the hot water and whisk until the mixture is smooth and dark, scraping around the base and corners of the pan. Set the saucepan over medium heat. Bring the mixture to a gentle boil, stirring constantly, then let it bubble gently for 2 minutes. Keep whisking so the sugar dissolves and the cocoa does not stick or scorch; lower the heat if it starts boiling vigorously.
Add the milk and warm it through. Gradually pour in the milk while whisking. Continue to heat over medium-low to medium heat for about 6 minutes, stirring often, until the drink is steaming and hot throughout. Avoid a rolling boil: boiling milk can foam up quickly, develop a cooked flavor, or catch on the bottom of the pan. If it begins to simmer at the edges, lower the heat and keep stirring.
Finish and serve. Take the pan off the heat and stir in the vanilla. Taste carefully after letting a spoonful cool briefly, since the drink will be very hot. Pour into mugs and serve promptly. If the cocoa has sat for a minute, give it another whisk before pouring so the sugar and cocoa are evenly distributed.

The timing assumes the water is already hot when you begin and the milk warms in about 6 minutes; the exact time depends on the pan, burner, and starting temperature of the milk. The drink is ready when it is steaming and hot, not when it reaches a hard boil. If you use a thermometer, check the center of the liquid without touching the pan; temperature is a useful check, but visual cues and steady stirring help protect the milk’s texture.

Tips

Whisk cocoa before adding liquid. Cocoa powder tends to form dry pockets when dumped into milk. Combining it with sugar and salt first, then stirring it into a small amount of hot water, creates a smooth paste that blends more easily into the full amount of milk. If a few tiny lumps remain, whisk firmly before adding the milk rather than trying to break them up in the finished mugs.
Keep the heat moderate. A gentle bubble for the cocoa-and-water mixture helps dissolve the sugar, but the milk should be heated more gently. Stay close to the stove and stir regularly, especially near the bottom of the pan. If you need to pause, move the pan off the burner; a thin layer of scorched milk can affect the taste of the whole batch.
Adjust sweetness after the cocoa is hot. Cocoa can taste more bitter before it is fully mixed with milk. Taste a cooled spoonful before adding extra sugar. If you want it sweeter, stir in 1 teaspoon (4 g) of sugar at a time until it suits you; for a less sweet mug, start with ⅓ cup (about 67 g) sugar next time.
Choose a milk substitute with the flavor in mind. Unsweetened oat milk makes a fairly creamy, neutral alternative; unsweetened almond milk gives a lighter, subtly nutty drink. Use the same volume as the dairy milk and check the package for added sugar. Sweetened plant milks may make the finished cocoa noticeably sweeter, so you can reduce the recipe sugar slightly.

Serving Suggestions

Pour the cocoa into warmed mugs for a slower-cooling drink, especially on a cold day. A small spoonful of whipped cream or a few mini marshmallows makes a familiar topping; add either just before serving so it stays fluffy rather than melting completely into the cocoa. A light dusting of cocoa powder or cinnamon adds aroma without changing the recipe much. For a richer finish, shave a little semisweet chocolate over each mug, keeping in mind that it will add sweetness.

This drink pairs nicely with plain or lightly sweet baked goods, such as butter cookies, shortbread, cinnamon toast, or a simple slice of banana bread. If serving it alongside a very sweet dessert, keep the toppings minimal so the whole pairing does not become overly sugary. For a gathering, keep the cocoa in the saucepan over the lowest heat only briefly and stir it often; for a longer serving window, reheat small portions as needed rather than leaving milk-based cocoa out on the counter.

Variations

Make it darker. Use ⅓ cup (about 28 g) cocoa and keep the other quantities the same for a more pronounced chocolate flavor. The drink will taste less sweet by comparison, so taste before adding more sugar. Another option is to stir 1 ounce (28 g) finely chopped semisweet chocolate into the hot cocoa after taking it off the heat. Whisk until melted; the chocolate makes the drink fuller and sweeter, so it may not need extra sugar.

Add gentle spice. Whisk ¼ teaspoon ground cinnamon into the dry ingredients, or add a small pinch of ground nutmeg. For a little heat, use a tiny pinch of cayenne; start very small because its warmth becomes more noticeable as you sip. You can also steep a small strip of orange peel in the warm milk for a few minutes, then remove it before serving. These additions change the flavor without changing the basic method.

Make a dairy-free batch. Replace the milk with 4 cups (960 ml) of an unsweetened plant-based milk. Oat milk usually gives a thicker result, while almond milk tends to be lighter. Heat it gently just as you would dairy milk, since some alternatives can separate or develop a grainy texture if boiled. Taste before serving and adjust the sugar to account for any sweetness already present in the carton.

Make individual mugs in the microwave. For one serving, whisk 2 tablespoons (25 g) sugar, 1 tablespoon (5 g) cocoa, and a small pinch of salt in a large microwave-safe mug. Stir in 1 tablespoon (15 ml) hot water until smooth, then gradually whisk in 1 cup (240 ml) milk. Microwave in 30-second intervals, stirring each time, until steaming; the mug can heat unevenly, so handle it carefully and do not let the drink boil over. Stir in a scant ¼ teaspoon (1 ml) vanilla before drinking.

Storage and Reheating

Let extra hot chocolate cool briefly, then refrigerate it in a covered container within 2 hours of cooking. Store it at 40°F (4°C) or colder and use it within 3–4 days. If the cocoa has been sitting at room temperature longer than 2 hours, discard it rather than saving it. The cocoa may settle or form a light skin as it cools; that is a texture change, not a reason to leave it unrefrigerated.

To reheat, pour only the amount you plan to drink into a small saucepan and warm it over low to medium-low heat, stirring frequently. For food-safety guidance, USDA FSIS recommends reheating leftovers to 165°F (74°C); check the temperature in the center with a food thermometer, then remove the pan from the heat and stir well. Avoid boiling, which can cause the milk to scorch or foam over. You can also microwave a serving in a large microwave-safe cup in short intervals, stirring between each one and checking that it is heated evenly. Refrigerated cocoa thickens slightly as it cools, so whisking while reheating restores a smoother texture. Freezing is not ideal because the milk can separate after thawing.

Frequently Asked Questions

Can I use water instead of milk?

Yes, but the result will be thinner and less creamy, with the cocoa flavor more exposed. For a lighter drink, replace some of the milk with water rather than all of it; for example, use 3 cups (720 ml) milk and 1 cup (240 ml) water. Keep the cocoa paste method, since it still helps prevent lumps. Taste the finished drink before changing the sugar, as the perceived sweetness may differ when you change the liquid.

Is Hershey’s cocoa the same as hot cocoa mix?

No. Hershey’s unsweetened cocoa powder is a baking ingredient, while hot cocoa mix usually contains sugar and may include milk powder or other ingredients. This recipe is written for unsweetened cocoa, so do not substitute an equal amount of sweetened mix without changing the sugar. If you want to use a packaged mix, follow its directions for the amount of mix and liquid instead.

Can I make this hot chocolate ahead?

Yes. Prepare the full recipe, cool and refrigerate it within 2 hours, and use it within 3–4 days. The cocoa may separate a little while it sits, so whisk it before reheating. For the freshest texture, you can also measure the sugar, cocoa, and salt in advance, then make the hot water base and add the milk shortly before serving.

Why is my hot chocolate grainy or lumpy?

Most often, cocoa was added directly to a large amount of cold milk, or the dry ingredients were not mixed thoroughly before liquid was added. Whisking the cocoa, sugar, and salt together and making a smooth paste with hot water helps avoid that. If the finished drink is only slightly lumpy, whisk it vigorously while warm; for persistent lumps, strain it through a fine-mesh sieve before pouring.

Can I make it less sweet without losing the chocolate flavor?

Yes. Reduce the sugar to ⅓ cup (about 67 g) while keeping the cocoa and milk the same. The cocoa flavor will seem more prominent, and a small pinch of salt helps keep the drink balanced. You can also make the recipe as written and add a splash of extra milk to an individual mug if it tastes too sweet, though that will make it a little lighter.

What cocoa powder should I use?

Use unsweetened natural cocoa powder, such as Hershey’s natural unsweetened cocoa, for the flavor and proportions intended here. Dutch-process cocoa can also make a good drink, but its flavor and color may differ, and it can taste smoother or less sharp. Since this recipe is not relying on cocoa for leavening, there is no baking-soda reaction to account for; choose the cocoa you enjoy and avoid sweetened drinking chocolate powders unless you also adjust the sugar.

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Hershey’s Hot Chocolate Recipe for a Rich, Cozy Mug