Introduction

This Coffee Hot Chocolate is a delightful fusion of rich chocolate and bold coffee flavors, perfect for a cozy pick-me-up. Creamy, sweet, and with just the right caffeine kick, it’s a homemade treat to brighten any chilly day.

The image shows a close-up of a small cup filled with dark brown liquid, topped with a thick layer of light brown frothy cream sprinkled with fine brown powder. On top of the cream, there are three dark brown coffee beans placed near the center. The cup itself is dark-colored with a handle visible on the side, resting on a white marbled surface. Scattered brown powder and a silver spoon lying next to the cup add detail to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup milk
3 tablespoons milk chocolate chips
3 teaspoons granulated sugar
1 teaspoon cocoa powder
1 rounded teaspoon instant coffee powder or instant espresso powder
2 tablespoons heavy cream (for whipped cream)
1 teaspoon granulated sugar (for whipped cream)
¼ teaspoon instant coffee powder or instant espresso powder (for whipped cream)

Instructions

Step 1: In a saucepan over medium heat, combine the milk, chocolate chips, granulated sugar, cocoa powder, and instant coffee powder. Whisk continuously as the mixture warms to fully incorporate all ingredients.
Step 2: Continue heating without letting the mixture boil. Keep whisking until the chocolate is completely melted and the drink is heated through, about 5 minutes.
Step 3: In a small bowl, whisk together the heavy cream, sugar, and instant coffee powder until stiff peaks form to make the coffee whipped cream.
Step 4: Pour the hot chocolate into a mug, top with the coffee whipped cream, and enjoy immediately.

Tips & Variations

Add more instant coffee powder—up to 2 teaspoons per serving—for a stronger coffee flavor and extra caffeine boost.
Use dark or semi-sweet chocolate chips instead of milk chocolate for a less sweet, richer hot chocolate.
For a dairy-free version, substitute milk and heavy cream with almond or oat milk and coconut cream.
To avoid burning or boiling, keep the heat moderate and whisk often while heating the hot chocolate.

Storage

Store leftover hot chocolate in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, stirring occasionally to re-melt any settled chocolate. The whipped cream is best prepared fresh and not stored.

How to Serve

A close-up image shows thick, creamy chocolate liquid being poured from a white ceramic pitcher into a blue and white patterned ceramic mug with a handle. The pouring chocolate forms a smooth stream and fills the mug almost to the top, creating a rich, velvety surface. The mug rests on a white plate, which is placed on a white marbled textured surface. In the background, some scattered dark coffee beans and a golden spoon add subtle detail but remain out of focus. A woman's hand holds the pitcher, tilted to pour. The lighting softly highlights the flow and texture of the chocolate liquid. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of instant coffee powder?

Using brewed coffee will change the texture and sweetness of the drink. Instant coffee powder dissolves completely and blends smoothly, so brewed coffee is not recommended for this recipe.

How can I make this recipe vegan?

Use plant-based milk like almond, soy, or oat milk and substitute the heavy cream with a coconut cream-based whipped topping or chilled aquafaba whipped with sugar and instant coffee powder.