20 July 2026

Drinking Chocolate Isn't Just Hot Chocolate

Instant hot chocolate sachets and real drinking chocolate share a name and not much else. Craft drinking chocolate is usually just two ingredients: finely ground chocolate (often 60-70% cacao) and milk — no cocoa powder, no thickeners, no pre-mixed sugar.

Why it’s richer

Cocoa powder has had most of the cacao butter pressed out of it, which is why instant mixes need extra fat, stabilisers, and sugar to feel indulgent. Real drinking chocolate keeps the cacao butter in, so it thickens and coats the palate on its own — no shortcuts needed.

How to make it well

1. Heat milk gently in a saucepan — don’t let it boil, which can scorch the chocolate once added.
2. Finely chop or grate the chocolate so it melts evenly.
3. Whisk the chocolate into the warm milk off the heat, a little at a time, until fully melted and glossy.
4. Taste before adding any sweetener — good drinking chocolate often needs none.

Where it goes from there

Once you’ve got the base right, it’s a genuinely flexible drink — a pinch of chilli, a strip of orange peel, a spoon of espresso, or a splash of good rum all work because the chocolate itself has enough character to carry them, rather than getting lost under sugar.