Dairy Farmers of Canada

The Very Best Hot Chocolate

This recipe is taken from the 2005 Milk Calendar. An amazingly delicious and satisfying homemade hot chocolate, and at a fraction of the cost of specialty coffee shops. Made of course with high-quality 100% Canadian Milk!

  • Prep: 5 min
  • Cooking: 8 min
Yields 4 servings
The Very Best Hot Chocolate


  • 3 cups (750 mL) Canadian Milk
  • 1 cup (250 mL) Canadian 35 % cream
  • 1/4 cup (60 mL) sugar
  • 1/4 cup (60 mL) cocoa powder
  • Pinch of salt
  • 1 tsp (5 mL) vanilla extract
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In saucepan, heat 2-1/2 cups (625 mL) of Canadian milk and 3/4 cup (180 mL) of Canadian cream over medium heat, stirring often, until steaming.

Meanwhile, in bowl, whisk together sugar, cocoa and salt. Whisk in remaining 1/2 cup (125 mL) cold milk and vanilla extract to make a smooth paste. Reduce heat to medium-low and gradually whisk cocoa mixture into hot milk mixture until blended. Heat for about 2 min or until steaming hot.

In small chilled bowl, using electric mixer or whisk; whip remaining cream until thick.

Ladle hot chocolate into 4 warmed mugs. Dollop the whipped cream evenly into each mug; stir to swirl lightly. Serve immediately.


For the Adventurous: Add 1 tbsp (15 mL) coffee- or chocolate-flavoured liqueur and/or 1/2 cup (125 mL) strong hot coffee to each mug of hot chocolate before adding whipped cream.

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Nutritional information

Per serving
Energy: 346 Calories
Protein: 8 g
Carbohydrate: 26 g
Fat: 25 g
Fibre: 1.7 g
Sodium: 337 mg

Top 5 Nutrients

(% DV*)
Calcium: 24 % / 264 mg
Riboflavin: 26 %
Vitamin A: 35 %
Vitamin B12: 46 %
Vitamin D: 63 %