If you ever walk into my kitchen on a drizzly Saturday, there’s a good chance you’ll find me stirring a big old pot of hot chocolate with condensed milk. My sister once called it “dangerously good” after sneaking two mugs in a row during winter break. It’s that kind of recipe—the one you start making for a treat and then end up finishing straight from the pot, forgetting that you’d promised to share. Sorry, not sorry. Really though, making hot chocolate this way reminds me of being little, when my mum would hand me a chipped mug and wink like we were getting away with something terribly indulgent. I think that’s why I keep making it (plus, it’s absurdly easy, so when I’m feeling lazy—which is more often than I’ll admit—it’s perfect). Anyway, you’re here for something warm, creamy, and a bit over-the-top, so let’s get going.
Honestly, Here’s Why I Keep Coming Back to This
I make this when it’s raining; I make it when my day’s gone pear-shaped; sometimes I make it just because there’s a half-can of condensed milk I forgot about in the fridge (there’s worse things to forget, right?). My family goes nuts for this stuff—my partner always asks if there’s any left for the next morning, but let’s be honest, it’s rare. Thing is, I tried making those fancy multi-step hot chocolates with grated bars and steamed milk, but they just felt like too much fuss. This one: one saucepan, a wooden spoon, sorted. Sometimes the condensed milk sinks weirdly at first and I used to panic about splitting or whatever. But trust me—a good stir and, oh hello, deliciousness.
Your Mishmash Ingredients List
- 2 heaping tablespoons unsweetened cocoa powder (I’ve used everything from the good Dutch stuff to the own-brand—don’t sweat it)
- 1/3 cup (about 80ml) sweetened condensed milk (or a giant spoonful—measure with your heart, as they say)
- 2 cups (about 480ml) whole milk (can swap for oat milk or whatever’s in the fridge; I wouldn’t use skim, honestly, it just tastes thin)
- 1 bar (roughly 50g) dark chocolate, chopped up OR a small handful of chocolate chips (for times I feel fancy, or have them, but it’s totally optional)
- Pinch of salt (weirdly, this is a must—trust me)
- Optional: a splash of vanilla extract (my mate swears by it, I forget about half the time)
This Is How I Do It (But Not Always Exactly)
- Grab a medium saucepan. Toss in the cocoa powder and just a splash of the milk. Stir it up—you’re looking for a paste, not a puddle. Yes, it might look like a bit of a horror show at first. That’s normal.
- Add the rest of the milk, stirring so it’s mostly smooth (don’t chase perfection, just vibes).
- Slop in your sweetened condensed milk—start with 1/3 cup, but sneak a taste before adding more. I always do. If you don’t, are you even making hot chocolate?
- Put the pan on medium-low heat. Stay close, give it a stir every now and then—don’t let it boil. If it starts to bubble up, just yank it off the heat for a sec and turn it back down. This is the bit where my phone usually pings and distracts me, so if you get distracted too, just don’t wander off.
- Toss in the dark chocolate or choco chips. Keep stirring until everything’s melted together and glossy. Taste again (chef’s rights).
- Pinch of salt! Little swirl. Taste. Add that vanilla if you’re feeling it.
- Pour into mugs. If you want to be proper, top with whipped cream, marshmallows, or a dusting of cinnamon. Or just sip and sigh contentedly—that’s what I do nine times out of ten.
Things I’ve Learned the Hard Way (Notes from Trials and Tribulations)
- Don’t try to heat this too quickly. I did once, ended up with a layer of something weird at the bottom of the pan—scrubbing that off is a right pain.
- If you do accidentally add too much condensed milk, a splash more regular milk will rescue it. Or, you know, just embrace the sugar rush.
- I’ve tried using evaporated milk once by accident (wasn’t paying attention); didn’t love it, just didn’t have the same creamy ooof.
- This gets a little thicker as it cools—so if you like it super drinkable, serve it up hot off the stove.
How I’ve Messed With the Recipe (Variations & Disasters)
- Peanut butter swirl: I once added a spoonful just before serving. It was lovely—but don’t try stirring it in at the beginning; chaos.
- Orange zest: Zingy and fab, but really only one or two scrapes! Too much and it gets perfumey, not in a good way.
- I thought chili would be fun. Turns out, half-heartedly sprinkling cayenne on top makes for a weirdly uneven experience—my tongue is still recovering. Maybe infuse a little, but go light—or just skip if you’re not adventurous.
- Soy milk version: works in a pinch (not my favourite), but oat milk actually tastes closer to the original.
Gear I Actually Use—and What You Can Sub In
I’ve always used a basic saucepan and a wooden spoon. That’s it. No fancy milk frothers or anything. If you don’t have a saucepan, I suppose one of those deep frying pans could work…just heat gently, and keep an eye so it doesn’t spill over everywhere (learnt that one the hard way with soup…)
Stashing Leftovers—If You Even Have Any
You can store extra hot chocolate in a jar or Tupperware in the fridge for a day or two (I think it tastes even better the next day, but maybe that’s just because it thickens a smidge). Just give it a stir when you reheat—microwaving is fine, though it sometimes goes a bit lumpy; nothing a brisk whisk can’t fix. But honestly, in my house it never makes it past breakfast.
Serving It Up—Here’s How I Like Mine
I’m a whipped cream person, and sometimes, if it’s a proper celebration or I’m feeling extra, I’ll do both whipped cream and marshmallows. My niece dips cinnamon sticks in hers (it’s adorable—the dog tries to steal them), or you can sprinkle a little grated chocolate on top. We even did a “hot chocolate bar” at a birthday last year—everyone went wild. Highly recommend if you’ve got a crowd.
What I Wish I’d Known (Pro Tips Learned the Silly Way)
- I once tried rushing the heating step because I was late for a Zoom. Regretted it big time—scorched milk tastes like sad campfire and no one wants that in a mug.
- Measure the cocoa powder, or at least be gentle. Once, the lid fell off and I ended up with a gritty, bittersweet disaster. Tasted like a pot of old pennies.
- On second thought, don’t make this if you’re in white clothes unless you’re up for a game of “can I get that stain out?”
Real FAQ From Friends and Kitchen Spectators (Yes, You Can Ask!)
- Is this super sweet?
- Depends how much condensed milk you put in (I’m a medium-sweet person, but if you have a proper sweet tooth, go wild). Taste as you go, it’s all trial and error.
- Can I make it ahead?
- Absolutely. It just needs a really good stir (sometimes a shake if I’m feeling chaotic) when you reheat. It thickens a little so you might want to add a splash of milk, too.
- What if I don’t have cocoa powder?
- Honestly? Melt more chocolate in, if you’ve got it—or even try with some hot chocolate powder (just go easy on the sugar). Not as deep-flavoured, but in a pinch it works.
- Can kids drink this?
- Oh totally. I even make it as an after-school treat sometimes. Just watch the temperature, obviously—no one likes a burnt tongue.
- Does it work with plant milks?
- Yes, but taste and thickness will vary (I think oat is best, almond’s a bit watery, but hey—it’s your cup).
Alright, that’s me done rambling. If you’re up for extra coziness, make a mug and settle down with a good book (or catch up on the telly—I won’t judge). Actually, now that I’m thinking about it, I might go make another batch…
Ingredients
- 3 cups whole milk
- 1/2 cup sweetened condensed milk
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon (optional)
- Whipped cream, for topping
- Chocolate shavings, for garnish
Instructions
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1In a medium saucepan over medium heat, whisk together whole milk, sweetened condensed milk, cocoa powder, and granulated sugar.
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2Continue whisking frequently until the mixture is smooth, well combined, and hot but not boiling, about 8-10 minutes.
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3Remove from heat and stir in vanilla extract and ground cinnamon, if using.
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4Pour hot chocolate into mugs. Top each serving with whipped cream and chocolate shavings if desired.
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5Serve immediately and enjoy your creamy hot chocolate with condensed milk.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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