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Hot Cocoa Recipe


7 minutes
5 cups

This classic Hot Cocoa will warm you from the inside out. Sweet and delicious, it’s Winter’s perfect partner!

Ingredients & Directions

Prep Time
5 minutes
2 minutes


  • 1/2 cup
    granulated sugar (125 mL)
  • 1/4 cup
    HERSHEY'S Cocoa (50 mL)
  • pinch
  • 1/3 cup
    hot water (75 mL)
  • 4 cups
    milk (1 L)
  • 3/4 tsp
    vanilla extract (4 mL)
  • mini marshmallows or sweetened whipped cream (optional)


Equipment Needed 
saucepan Saucepan
stovetop Stovetop
whisk Whisk
mixer Mixer
serving glasses Serving Glasses

Stir sugar with cocoa and salt in a medium saucepan; gradually stir in hot water and set over medium heat. Continue cooking, stirring constantly, until mixture comes to a boil. Cook, stirring, for 2 minutes.


Add milk. Cook, stirring constantly, until steaming and heated through (do not boil). Remove from the heat and stir in vanilla. Beat with a whisk or electric mixer until foamy. Serve topped with marshmallows or whipped cream (if using).


Spiced Cocoa:
 Stir in a pinch each of ground cinnamon and nutmeg. Serve with a cinnamon stick.

Mint Cocoa: Stir in 1/2 tsp (2 mL) mint extract, 3 tbsp (45 mL) crushed peppermint hard candies or 2 tbsp (30 mL) white créme de menthe.

Citrus Cocoa: Stir in 1/2 tsp (2 mL) orange extract or 2 tbsp (30 mL) orange liqueur.

Swiss Mocha: Stir in 2 tsp (10 mL) instant coffee granules.

Cocoa au Lait: Omit marshmallows or whipped cream. Spoon 2 tbsp (30 mL) softened vanilla ice cream on each serving.

Slim-trim Cocoa: Omit sugar and substitute nonfat milk for regular. Stir in sugar substitute to taste before serving.

Canadian Cocoa: Stir in 1/2 tsp (2 mL) maple extract.

Microwave Single Serving: Combine 1 tsp (5 mL) HERSHEY'S Cocoa, 2 tsp (10 mL) sugar and a dash of salt in a heat-proof mug. Add 2 tsp (10 mL) cold milk; stir until smooth. Fill cup with milk. Microwave on HIGH for 60 to 90 seconds or until hot. Stir before serving.