Cozy Up with Simple Hot Cocoa for One – A Quick Recipe!
Simple Hot Cocoa for One is my cozy, end-of-day ritual. It started as a quick fix for late-night chocolate cravings and turned into a tiny tradition that makes weeknights feel special. If you want that warm mug in your hands fast without a pile of dishes, this little recipe is for you. No fancy tools, no complicated steps, just creamy chocolate comfort made right when you want it. I’ll show you what to use, how to get it silky and rich, and a few smart swaps so it fits your style. 
What you’ll need
Here’s exactly what I use when I’m making one perfect mug. Nothing tricky. Just good basics you already own.
- Milk: 1 cup. Whole milk gives the creamiest result, but 2% or your favorite unsweetened non-dairy milk works too.
- Unsweetened cocoa powder: 1 tablespoon. Dutch-process or natural both work.
- Sugar: 1 to 1.5 tablespoons. Adjust to taste. You can also use honey, maple, or coconut sugar.
- Salt: a tiny pinch. It wakes up the chocolate flavor.
- Vanilla extract: 1/4 teaspoon for warmth and aroma.
- Optional richness: 1 tablespoon chopped chocolate or mini chips for extra body, or 1 teaspoon cream.
- Toppings: whipped cream, marshmallows, or a sprinkle of cinnamon.
- Tools: small saucepan and whisk, or a microwave-safe mug and spoon.
Pro tip: For super smooth hot chocolate, stir the cocoa and sugar with a splash of milk first to form a paste. Then add the rest of the milk. This keeps clumps away and gives you a glossy finish.
Sometimes I pair my mug with something cozy on the side. If you want an easy sip-and-slurp kind of night, this creamy vegetable soup is a warm, balanced match.
Why Make Hot Chocolate from Scratch?
There are packets in my pantry, too, but making it yourself takes the same amount of time and you get to control everything. The flavor is deeper, the sweetness is right where you want it, and it’s easier to tweak. Also, that smell of cocoa blooming in warm milk feels a little magical at the end of a long day. When you make your own, you can go as rich or light as you want without guessing what’s inside.
Three reasons I always do it:
1. Better ingredients. You pick your milk and sweetener. 2. Custom flavor. Cinnamon, peppermint, or a pinch of espresso powder when you want it. 3. Budget-friendly. One mug costs less and tastes more like the real thing.
I used to think homemade cocoa took forever, but this is faster than waiting for water to boil. It’s creamy and not too sweet. The tiny pinch of salt makes a huge difference.
If you love simple sips like this, you might also enjoy my quick method for an easy hot chocolate with cocoa made two different ways.
How to make homemade hot chocolate?
There are two ways I make it depending on my energy level. Both deliver that silky, drinkable chocolate you’re craving, and both are fast. Before you start, remember the cocoa paste trick. It’s the secret to a smooth, lump-free mug.
Stovetop method
1. In a small saucepan, stir together cocoa powder, sugar, and a tiny pinch of salt. Add 2 tablespoons of milk and mix into a thick, smooth paste. No dry spots.
2. Turn the heat to medium-low. Slowly whisk in the rest of the milk until combined.
3. Warm gently, whisking often, until steaming with small bubbles around the edges. Don’t let it boil hard. Gentle heat keeps it creamy.
4. Off the heat, stir in the vanilla. For extra richness, whisk in the chopped chocolate or a teaspoon of cream until fully melted. Taste and adjust sweetness.
Microwave method
1. In a large microwave-safe mug, stir cocoa, sugar, and salt with 2 tablespoons of milk to make that smooth paste.
2. Whisk in the remaining milk. Microwave 60 to 90 seconds, stopping every 30 seconds to stir. You want it hot and steamy, not boiling over.
3. Stir in vanilla and optional chocolate until melted and glossy. Top and sip slowly.
Flavor ideas
Make it yours: Add a pinch of cinnamon or nutmeg, a drop of peppermint extract, or a dusting of espresso powder for mocha vibes. Want a sweet-spicy kick? A tiny pinch of cayenne warms everything up without taking over.
Make it dairy-free
Use almond, oat, soy, or coconut milk. Oat milk gives a nice body. If your milk is already sweet, reduce the sugar a bit. Everything else stays the same.
On nights when I want a full cozy meal and dessert in a cup, I cook up this one-pan creamy garlic parmesan orzo and follow it with a mug of cocoa. Simple and satisfying.
What kind of chocolate to use in homemade hot chocolate?
This part is flexible depending on your taste and pantry. Cocoa powder gives you that classic, deep chocolate flavor with a lighter body. Adding a bit of real chocolate makes it richer and thicker. Here’s how I decide what to use and when.
- Cocoa powder only: Clean, cocoa-forward flavor. Best for quick, lighter mugs.
- Cocoa plus chopped chocolate: Deeper flavor and silkier texture. I add 1 tablespoon of chopped semisweet or dark chocolate.
- Chocolate chips: Convenient, melt well. Use a good brand so it tastes clean, not waxy.
- Percentage matters: 60 to 70 percent dark chocolate gives a bold flavor. Semisweet is more mellow. Milk chocolate means you’ll need less sugar.
Sweetness check: Always taste at the end. If you add real chocolate, you may need less sugar. If it tastes flat, a small pinch of salt brings the chocolate into focus.
When I make a snack board for movie night, this cozy drink sits next to warm bites and something savory. It pairs surprisingly well with a simple bowl of creamy vegetable soup for that sweet-salty balance.
Recipe notes
Scaling up: Double or triple the amounts for more mugs. Keep the heat gentle and whisk often for smooth texture.
Sweeteners: Honey adds floral notes, maple brings caramel vibes, and coconut sugar leans toasty. If you swap sugars, start small and taste as you go.
Allergy-friendly: Use your favorite non-dairy milk and check your chocolate is dairy-free if needed. Vanilla is usually safe, but you can skip it if you prefer.
Leftovers: If you somehow have any, store in the fridge up to 2 days and rewarm gently. Whisk while heating to bring it back to silky.
Thicker version: Whisk in 1/2 teaspoon cornstarch to your cocoa paste at the start, then proceed as usual. It turns soft and custard-like as it warms. Don’t boil too hard or it can taste starchy.
Make-ahead mix: Stir together 6 tablespoons cocoa, 6 to 8 tablespoons sugar, and 1/2 teaspoon fine salt. Store in a jar. Use 2 to 3 tablespoons per cup of milk. Add vanilla at the end. Easy gifts and even easier weeknights.
Serving ideas: Marshmallows, whipped cream, chocolate shavings, cinnamon, or crushed peppermint. If you like a little heat, stir in a tiny pinch of cayenne or chili powder. For a sweet-savory night, I sometimes serve it after a bowl of easy hot chocolate with cocoa made earlier for friends, and keep one special mug warm for myself.
Common Questions
Can I make Simple Hot Cocoa for One without sugar?
Yes. Use stevia or monk fruit to taste, or go with a touch of honey or maple syrup. Add a little at a time so it doesn’t turn overly sweet.
How do I keep cocoa from clumping?
Make a paste first. Mix cocoa and sugar with a splash of milk until smooth, then add the remaining milk. Whisk while heating and it stays velvety.
What milk works best?
Whole milk makes it creamy. Oat milk is a great dairy-free option with similar body. Almond milk is lighter; consider adding a teaspoon of chocolate for richness.
Can I add protein powder?
Sure. Choose a chocolate or unflavored one and whisk it into warm milk before adding the cocoa paste. Start with half a scoop to avoid chalkiness.
How do I make it extra thick?
Add chopped chocolate or a little cornstarch as noted above. Heat gently and stir well so it sets glossy, not gummy.
A sweet little sendoff
That’s it. You’ve got everything you need to make Simple Hot Cocoa for One exactly the way you like it, any night of the week. If you want to compare notes with other solid versions, I love the approach in the Simple Hot Cocoa for One Recipe | Epicurious and the cozy style from Easy Hot Chocolate for One – Broma Bakery. Trust your taste buds, warm your milk gently, and you’ll land on your perfect mug fast. Take five minutes tonight and treat yourself to a warm, creamy sip.
Hot Chocolate
Ingredients
Method
- In a small saucepan, stir together cocoa powder, sugar, and a tiny pinch of salt. Add 2 tablespoons of milk and mix into a thick, smooth paste.
- Turn the heat to medium-low. Slowly whisk in the rest of the milk until combined.
- Warm gently, whisking often, until steaming with small bubbles around the edges. Don't let it boil hard.
- Off the heat, stir in the vanilla and optional chopped chocolate or cream until fully melted. Taste and adjust sweetness.
- In a large microwave-safe mug, stir cocoa, sugar, and salt with 2 tablespoons of milk to make a smooth paste.
- Whisk in the remaining milk. Microwave for 60 to 90 seconds, stopping every 30 seconds to stir.
- Stir in vanilla and optional chocolate until melted and glossy.
