I love a cozy cup of hot chocolate. Aaand a freshly brewed cup of coffee. All those times I’ve struggled deciding between my two favorite hot beverages was a waste because today I’m combining them!
This is one of those warm beverages you’ll be craving throughout the chilly months. As an insanely decadent drink, an uber rich and indulgent treat, it’s one of those drinks you feel nourishing your soul with every sip.
One of my favorite ways to celebrate hot chocolate season are these Easy & Fun Hot Cocoa Bombs but if you want to take the hot chocolate obsession one step further into something edible, this 10 Minute Warm & Gooey Hot Chocolate Dip is a MUST!
Why You’ll Love this Hot Chocolate Coffee
Rich Flavor. We’re combining the rich and comforting flavors of both hot chocolate and coffee. It marries the sweetness of the warm chocolate with the boldness of coffee, creating a drink not only oozing with flavor, but packs a decadent punch.
Warm and Cozy. There’s nothing quite like cozying up on a chilly day with a mug of hot chocolate. It’s relaxing, warming and gives you feelings of indulgence.
Caffeine Bump. For those who love coffee for its caffeine content but also appreciate the taste of hot chocolate, this beverage offers the best of both worlds. It provides an energy bump that tags along with our favorite flavors of hot chocolate.
Works for dietary differences. This recipe can be adapted to various dietary preferences, such as dairy-free or vegan, by using your favorite dairy free milk options and vegan sweeteners and marshmallows. Try oat milk for an extra cozy undercurrent of flavor.
Ingredients to Grab
Milk is the base of this decadent drink. It provides creaminess and a smooth texture while balancing out the intensity of the espresso and chocolate.
Heavy cream adds extra richness and body to the beverage. It creates a luxurious, silky texture.
Using a chocolate bar, rather than cocoa powder or chocolate syrup, provides a more complex and authentic chocolate flavor. You melt the chocolate bar into the liquid, allowing it to infuse with the espresso and milk, resulting in a velvety, chocolatey goodness.
Agave nectar serves as a natural sweetener that dissolves well in cold and hot liquids. It adds sweetness to the drink without the granular texture of sugar. Feel free to sub in honey or maple syrup if you prefer.
Espresso shots or instant espresso powder are the coffee component of your drink giving it a robust and concentrated coffee flavor that pairs wonderfully with the richness of the chocolate and cream. The espresso’s natural bitterness complements the sweetness from the other ingredients, creating a well-balanced drink.
How to Make Hot Chocolate Coffee
On the stovetop
If you have an espresso machine, prepare 1-2 shots of espresso. Alternatively, if you’re using instant espresso powder, dissolve 1-2 teaspoons in a small amount of hot water (about 1-2 tablespoons) until it forms a concentrated espresso-like liquid.
Heat it up.
In a saucepan, combine the milk, heavy cream, chocolate, agave and espresso over medium heat. Stir continuously to prevent scorching or boiling. Heat until it’s steaming hot but not boiling.
Continue to stir until the chocolate is completely melted and the mixture is smooth and creamy.
Pour the mixture into a mug and top it with whipped cream, marshmallow fluff, chocolate shavings, or a dusting of cocoa powder for added indulgence.
In the microwave
Follow the same instructions as for the stovetop method to prepare 1-2 shots of espresso or dissolve 1-2 teaspoons of instant espresso powder in hot water.
In a microwave-safe container, combine the milk, heavy cream, chocolate, agave nectar, and espresso. Microwave in 30-second increments, stirring after each interval, until the mixture is steaming hot. Be cautious not to overheat and cause it to boil over. Continue this process until the chocolate is fully melted and the mixture is smooth.
Pour the yumminess into a mug and enjoy! Customize it with your favorite toppings.
Can I make this Hot Chocolate Coffee Iced?
With ice cubes
Follow the steps to prepare your drink using either the stovetop or microwave method, making sure it’s well-flavored and sweetened to your liking.
Cool Down the Coffee
Allow it to cool to room temperature. You can speed up this process by placing it in the refrigerator for about 30 minutes.
Add Ice Cubes
Fill a tall glass with ice cubes. Keep in mind more ice will dilute the coffee flavor and create a milder taste.
Pour the Cooled Coffee
Once it has reached room temperature, pour it over the ice cubes in your glass.
Use a long spoon to stir the coffee and ice thoroughly. This will help chill the coffee evenly and ensure it’s well-mixed.
Top with a dollop of whipped cream and a sprinkle of chocolate shavings for an extra touch of indulgence. Serve your iced hot chocolate coffee immediately with a straw or a long spoon for stirring.
Begin by following the steps to make your drink using the method above.
Allow it to cool down to room temperature. You can speed up the cooling process by placing it in the refrigerator for about 30 minutes.
Pour into Ice Cube Tray
Once the hot chocolate coffee has cooled, carefully pour it into an ice cube tray. Leave a small gap at the top of each cube slot to allow for expansion during freezing.
Place the ice cube tray in the freezer and allow the hot chocolate coffee to freeze solid. This typically takes a few hours, but the exact time may vary depending on your freezer’s temperature. I think it’s best to just leave it overnight.
Blend the Coffee Cubes
Once the coffee cubes are frozen solid, take the ice cube tray out of the freezer. Transfer the coffee cubes to a blender. You can add a splash of additional liquid (such as milk or cream) if your blender needs a little help mixing crushing the cubes.
Blend the coffee cubes until they break down into a slushy-like consistency. You may need to pause and scrape down the sides of the blender a few times to ensure even blending.
Pour your hot chocolate coffee slushy into a glass. You can garnish it with whipped cream or chocolate shavings for an extra touch of indulgence if desired. Grab a straw or a spoon and enjoy your homemade hot chocolate coffee slushy. It’s a perfect treat for warm days!
How to Store Leftover Hot Chocolate Coffee
Allow it to Cool. Let your leftover hot chocolate cool down to room temperature before attempting to store it. This helps prevent condensation from forming inside the storage container.
Choose an Airtight Container. Select a clean, airtight container that can hold your leftover hot chocolate. Glass or plastic containers with a secure lid work well.
Pour Carefully. Carefully pour the cooled hot chocolate into the container. If freezing, make sure to leave some room at the top for some expansion.
Refrigeration. If you plan to consume the leftover hot chocolate within a day or two, store it in the refrigerator. Seal the container tightly and place it in the fridge.
Freezing. If you want to keep the hot chocolate for an extended period, consider freezing it. Freezing helps preserve the flavor and texture. Pour the hot chocolate into an airtight, freezer-safe container or into ice cube trays. If using ice cube trays, transfer the frozen cubes to a freezer-safe bag once they are solid. This method is especially useful for preserving hot chocolate for several weeks or months.
Variations to Try
Peppermint Hot Chocolate Coffee
Add a few drops of peppermint extract or crushed peppermint candies to your hot chocolate coffee for a refreshing and festive twist.
Drizzle caramel sauce into your hot chocolate coffee and top it with whipped cream and a sprinkle of sea salt for a sweet and salty treat.
Spiced Mexican Hot Chocolate Coffee
Add a pinch of ground cinnamon and a dash of cayenne pepper to your hot chocolate coffee to give it a spicy kick, inspired by traditional Mexican hot chocolate.
Hazelnut Hot Chocolate Coffee
Incorporate hazelnut-flavored coffee or a splash of hazelnut syrup for a nutty and aromatic twist on your hot chocolate coffee. Or, mix in a tablespoon or two of Nutella as you warm it up.
Coconut Hot Chocolate Coffee
Sub in coconut milk or coconut cream to your hot chocolate coffee for an Almond Joy option.
White Chocolate Raspberry Hot Chocolate Coffee
Use a white chocolate bar and add a drizzle of raspberry syrup for a fruity and sweet variation.
Irish Cream Hot Chocolate Coffee
Add a splash of Irish cream liqueur like Baileys to your hot chocolate coffee for a creamy and slightly boozy treat.
- 1 cup whole milk
- 1/2 cup heavy cream
- 4 oz. semi-sweet chocolate bar
- 2 tablespoons agave nectar, honey or maple syrup
- 2 shots of espresso (or 2 teaspoons instant espresso dissolved in 2 tablespoons water)
- toppings: marshmallow fluff, mini marshmallows, chocolate shavings
- To a saucepan over medium-high heat, add the milk, heavy cream, chocolate, and agave.
- Pour in the espresso into the pan. Stir continuously to prevent scorching or boiling. Heat until the hot chocolate is steaming hot but not boiling.
Continue to stir until the chocolate is completely melted and the mixture is smooth and creamy.
- Pour your hot chocolate coffee into a mug.
- Top it with whipped cream, marshmallow fluff, chocolate shavings, or a dusting of cocoa powder for added indulgence.
Make it in the microwave:
- Follow the same instructions as for the stovetop method to prepare 1-2 shots of espresso or dissolve 1-2 teaspoons of instant espresso powder in hot water.
- In a microwave-safe container, combine the milk, heavy cream, chocolate, agave nectar, and espresso. Microwave in 30-second increments, stirring after each interval, until the mixture is steaming hot. Be cautious not to overheat and cause it to boil over. Continue this process until the chocolate is fully melted and the mixture is smooth.
- Transfer your hot chocolate coffee drink into a mug and enjoy! Customize it with your favorite toppings.
- Serving Size: 1 cup
- Calories: 374
- Sugar: 34.3g
- Sodium: 62mg
- Fat: 23.1g
- Saturated Fat: 14.2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38.8g
- Fiber: 1.5g
- Protein: 4.6g
- Cholesterol: 53mg