Why You’ll Love This Recipe

I love this hot chocolate because it’s far beyond your basic mix-and-water version. It’s creamy, indulgent, and perfectly balanced in sweetness and cocoa flavor. The texture is thick and silky, like a melted chocolate bar in a mug. It feels like something special, yet it comes together quickly with simple ingredients. Every time I make it, I’m instantly reminded of walking down Main Street, U.S.A. with a warm cup in hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Hot Chocolate Base:

2–3 cups whole milk
½ cup heavy whipping cream
½ cup high-quality cocoa powder
1–2 tablespoons grated milk chocolate
1 (14 oz) can sweetened condensed milk
⅛ teaspoon vanilla extract

For Topping and Serving:

Whipped cream
Ground cinnamon
Chocolate shavings (optional)

Directions

In a medium heavy-bottomed saucepan, I combine the whole milk and heavy cream. I heat it over medium until steaming and just starting to bubble around the edges—never letting it boil.
In a small bowl, I mix the cocoa powder and grated chocolate. Then I ladle in about ½ cup of the hot milk mixture and whisk it until smooth and lump-free.
I pour the cocoa mixture back into the saucepan, whisking constantly to blend everything smoothly.
I stir in the full can of sweetened condensed milk and the vanilla extract, then reduce the heat to low.
I let the hot chocolate simmer for 3–5 minutes, stirring often, until it thickens enough to coat the back of a spoon.
I taste and adjust the texture by adding a little extra milk if it’s too thick for my liking.
I ladle the hot chocolate into mugs and top each one with whipped cream, a sprinkle of cinnamon, and chocolate shavings if I have them on hand.

Servings and timing

This recipe makes 4 servings.

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Variations

Dark chocolate twist: I use grated dark chocolate for a deeper, bittersweet flavor.
Spiced version: A pinch of cinnamon, nutmeg, or even cayenne adds warmth and depth.
Minty magic: A drop of peppermint extract turns it into a festive holiday version.
Lighter version: I substitute half of the whole milk with low-fat milk or almond milk.
Mocha style: I add a shot of espresso or some strong brewed coffee to the base for a mocha vibe.

Storage/Reheating

I store leftovers in the fridge in an airtight container for up to 3 days. To reheat, I pour it back into a saucepan and warm gently over low heat, stirring until smooth. I never microwave it—it can separate or become grainy. If the mixture thickens too much in the fridge, I just add a splash of milk when reheating.

FAQs

Can I use regular chocolate chips instead of grated chocolate?

Yes, I’ve used chocolate chips in a pinch. I make sure to melt them completely into the milk mixture for the smoothest result.

How do I prevent the cocoa powder from clumping?

I always whisk the cocoa with a bit of hot milk separately before adding it to the pot. This makes a smooth paste and prevents lumps in the finished drink.

Is this hot chocolate really thick like the Disney version?

Yes, it’s rich and thick—more like sipping chocolate than traditional hot cocoa. If I want it thinner, I just add an extra splash of milk at the end.

Can I make this ahead for a party?

Absolutely. I keep it warm in a slow cooker on low heat and stir occasionally to keep it smooth. It’s perfect for holiday gatherings or cold-weather parties.

What’s the best cocoa to use?

I use Dutch-processed cocoa for the most authentic flavor, but any high-quality unsweetened cocoa powder will work. Brands like Ghirardelli or Scharffen Berger are especially rich and smooth.

Conclusion

This Disneyland Hot Chocolate is a little cup of magic. It’s cozy, chocolatey, and everything I want in a winter drink—especially when I’m craving the charm of the parks from home. With just a few pantry ingredients, I can make something that feels truly special. Whether it’s for the holidays, a snow day, or just a quiet night in, this hot chocolate is one recipe I’ll always come back to.

Disneyland’s Hot Chocolate Recipe