This “Legendary” Hot Chocolate Is 100x Better than Boxed Mix

A good mug of hot cocoa is about balance. It should be sweet, but not headache-inducing. It should be thicker than a glass of milk, but not so thick that you feel like you should be eating it with a spoon. Its chocolate flavor should be deep and rich, not one-dimensional.

To make Jacques Torres’ Legendary Hot Chocolate, start by bringing milk to a boil in a medium saucepan over medium-high heat. When the milk is just boiling, lower the heat to medium and whisk in 60% dark chocolate. When the chocolate has melted, add cornstarch and milk powder to the mixture and continue to whisk until the mixture is smooth and thick.

That’s it! Divide the cocoa into mugs and garnish with whipped cream or marshmallows if you like.

This is the best hot cocoa I’ve had in years. It’s a simple recipe that uses unconventional ingredients to achieve an elevated take on a classic winter treat. Cornstarch thickens the mixture to achieve a silky smooth texture and milk powder adds extra creamy flavor without relying on half-and-half or heavy cream for either. 

I tested six hot cocoa recipes for our showdown and despite many different combinations of ingredients and flavor profiles, this un-fussy recipe came out on top.