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  • Writer's pictureDash of Hang

Rich, Creamy Hot Chocolate

Updated: Dec 3, 2019

It's freezing cold here. I don't know where all of you are living, but it's cold here. Okay, honestly, it's actually freezing in some of the places you guys are at, so I'll give you that. But I'm waking up to 40° F weather nipping at my nose. Man oh man, I don't even want to leave my toasty comforter in the morning. That is, when I actually have a comforter on me because by some miracle Kent hasn't stolen it in the middle of the night.

The best way to keep me from turning into a popsicle all day long has been to down a hot beverage nonstop. I've been alternating tea combos during the work week in my new favorite travel tumbler from David's Tea. It has wooden bears wearing a red beanie and a red scarf foraging through the blistering winds. The best part is that there is a compartment for loose tea leaves to steep tea without making a mess on the bottom. Literally don't leave the house without it now. Hmm, maybe I'll do a post on my tea collection one day. It's really just herbal teas, I'm not very into fruity or flavored hot teas. Also not into putting milk in my teas, except if I'm buying a boba milk tea...

The milk part might be because I'm developing more and more of a lactose intolerance. Which really sucks when I want to order something rich and creamy at a restaurant. Sometimes I just go with it and pray my stomach doesn't kill itself as I'm tooting about my day. So this recipe for me is really a NSFW recipe because of how rich and creamy it is. I suppose I could've substituted the heavy whipping cream and milk for the vast alternatives: oat milk, almond, soy... But it's just not the same as a thick hot chocolatey lava warming your inside. Trust me, you're going to want to try this!


Makes about 4 cups


  • 1 1/2 cup whole milk

  • 1/2 cup heavy cream

  • 1 Tablespoon espresso/black coffee*

  • 8 ounces bittersweet chocolate bar, 70% cacao (Guittard is my personal preference)

  • Whipped cream, marshmallows, candy cane for toppings

*I made Vietnamese drip coffee (black) and used a tablespoon of that for flavor.


  1. Over medium heat, combine the milk and cream into a small saucepan. Allow the milk mixture to warm without boiling, small bubbles will slowly form around the edge.

  2. Stir in a tablespoon of espresso or coffee (and optional CBD oil). Remove from heat.

  3. Whisk in the chocolate until well-combined. The warmth of the milk will melt the chocolate without burning.

  4. Top with whipped cream and marshmallows with a candy cane to stir. Serve hot.


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