How To Make The Perfect Hot Chocolate
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A great hot chocolate isn’t just about the ingredients – it’s about the technique. With a few simple steps, you can create a rich, silky drink that looks great, tastes smooth, and delivers consistent quality every time.
Here’s how to make hot chocolate the professional way.
1) Measure the Chocolate Correctly
Using a quality instant hot chocolate powder (such as a 30% cocoa blend), add one heaped scoop to your cup. This ensures a rich flavour without overpowering sweetness.
2) Make a Smooth Paste First
Instead of adding milk straight away, pour a small blast of hot water onto the powder. Stir well to create a smooth paste, fully dissolving the chocolate.
This step is crucial. Skipping it can lead to grainy texture, chocolate settling at the bottom, and a dull-looking drink.
Avoid: adding chocolate powder directly to a milk jug and steaming it. This method produces poor texture and flavour and can damage equipment.
3) Steam the Milk Slightly Hotter Than a Latte
Purge your steam wand before starting. Fill your milk jug to just below the spout, as you would for a latte.
Introduce air at the beginning of steaming, then continue heating and texturising the milk. For hot chocolate, steam the milk a little hotter than normal latte or cappuccino temperature, without burning it. The goal is a hot, comforting drink – not a lukewarm one.
Once finished, wipe and purge the steam wand.
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4) Loosen the Paste Before Pouring
Before adding all the milk, pour in a small amount and mix it into the chocolate paste. This loosens the base and ensures the chocolate is evenly distributed throughout the drink.
Then top up with the remaining milk, pouring as you would for a latte. Latte art isn’t necessary – a marbled finish looks great.
5) Choose the Right Milk Texture for Toppings
If you’re adding cream or marshmallows, use cappuccino-style milk with a bit more foam. This helps toppings sit nicely on the surface.
Latte-style milk is thinner, which can cause cream to sink or overflow, affecting presentation.
6) Protect Your Equipment
Never steam milk and chocolate powder together in the jug. Steam wands are designed for milk only, and introducing chocolate powder can compromise cleanliness and damage the machine.
The correct process is always:
chocolate paste first → steamed milk after.
The Result
By following these steps, you’ll create a hot chocolate that is:
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silky and smooth
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evenly mixed
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visually appealing
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rich and satisfying
A small change in technique makes a big difference – and turns a basic hot chocolate into a professional-quality drink.
