14 Hot Chocolate Recipes From Around the World That Feel Like a Warm Hug

Is there anything better than wrapping your cold hands around a mug of hot chocolate on a dark winter evening? Every country seems to have its own idea of the perfect cup. In Mexico it is spiced with cinnamon, in Spain it is thick enough to dip churros, and in Italy it is almost like pudding. We gathered the coziest hot chocolate recipes from around the world so you can travel the globe without leaving your kitchen. Pair your mug with one of these Christmas chocolate desserts for the ultimate cozy night. Which one will you make first..

Rich Homemade Hot Chocolate From Scratch

Let us start with the cup that beats any packet mix. Real hot chocolate made with chopped chocolate, cocoa and whole milk tastes deep, silky and comforting. It takes ten minutes and one small pot. Once you make it this way, the powdered stuff will taste like sweet water. Top it with soft whipped cream and a dusting of cocoa, then curl up with a blanket.

You will need: 2 cups whole milk, 1/2 cup heavy cream, 3 oz dark chocolate chopped, 2 tbsp cocoa powder, 2 tbsp sugar, pinch of salt, 1/2 tsp vanilla, whipped cream to serve.

How to make it: Warm the milk and cream in a pot over medium heat until steaming. Whisk in the cocoa, sugar and salt. Add the chopped chocolate and whisk until smooth and glossy. Stir in the vanilla. Pour into two mugs and top with whipped cream and a little cocoa.

Mexican Hot Chocolate With Cinnamon

Mexican hot chocolate is warm in two ways. It is hot, and it is gently spiced with cinnamon and a tiny pinch of chili that you feel at the back of your throat. Traditionally it is whisked with a wooden molinillo until foamy on top. A regular whisk works fine too. It tastes like a cozy hug with a little kick at the end.

You will need: 2 cups milk, 3 oz Mexican chocolate or dark chocolate, 1 tbsp sugar, 1 cinnamon stick, 1/4 tsp ground cinnamon, small pinch of cayenne, 1/2 tsp vanilla.

How to make it: Heat the milk with the cinnamon stick until steaming. Remove the stick. Add the chocolate, sugar, ground cinnamon and cayenne. Whisk hard until melted and foamy. Stir in the vanilla and serve right away.

Spanish Chocolate Con Churros

In Spain, chocolate con churros is a breakfast, a late night snack and a holiday tradition all at once. The chocolate is so thick that a churro stands up in it. The secret is a little cornstarch, which turns the drink into something closer to a warm dipping sauce. Would you drink it or dip in it? Most people do both.

You will need: 2 cups whole milk, 4 oz dark chocolate chopped, 2 tbsp sugar, 1 tbsp cornstarch, pinch of salt, churros to serve.

How to make it: Whisk the cornstarch into 1/2 cup cold milk. Heat the rest of the milk until steaming. Add the chocolate, sugar and salt and stir until melted. Pour in the cornstarch milk and stir for 3 to 4 minutes until thick. Serve in small cups with hot churros.

Champurrado, the Thick Mexican Chocolate Drink

Champurrado is a cousin of hot chocolate made with masa harina, the corn flour used for tortillas. It sounds unusual, but the corn makes it thick, velvety and very filling. It is a favorite during Day of the Dead and Christmas, often served with tamales. Brown sugar and cinnamon give it a deep, caramel like sweetness.

You will need: 4 cups water or milk, 1/3 cup masa harina, 3 oz Mexican chocolate, 1/3 cup brown sugar or piloncillo, 1 cinnamon stick, pinch of salt.

How to make it: Simmer 3 cups liquid with the cinnamon stick for 5 minutes. Whisk the masa harina into the last cup of liquid until smooth. Pour it into the pot while whisking. Add the chocolate, sugar and salt. Simmer and stir for 8 to 10 minutes until thick. Remove the cinnamon and serve hot.

Italian Cioccolata Calda

If you have ever ordered hot chocolate in Italy, you know it arrives almost as thick as pudding. Cioccolata calda is meant to be eaten with a small spoon as much as sipped. It uses less milk and more chocolate than most cups, plus a little starch. A small cup is enough. It is rich, dark and perfect after a cold walk.

You will need: 1 1/2 cups whole milk, 4 oz dark chocolate (60 to 70 percent), 1 tbsp cocoa powder, 2 tsp cornstarch, 2 tbsp sugar.

How to make it: Whisk the cocoa, cornstarch and sugar into 1/2 cup cold milk. Heat the remaining milk until steaming. Add the chopped chocolate and stir until melted. Pour in the cocoa mix and stir over low heat for 3 minutes until it coats a spoon. Serve in small cups.

French Chocolat Chaud

French chocolat chaud is all about quality chocolate and a little cream. It is smooth, not too sweet, and served in a pretty cup with a saucer, often with a cookie on the side. Parisian cafes are famous for it. Make it on a slow Sunday afternoon and serve it with butter cookies for a cafe moment at home.

You will need: 1 1/2 cups whole milk, 1/2 cup heavy cream, 4 oz bittersweet chocolate, 1 tbsp sugar, pinch of salt, butter cookies to serve.

How to make it: Warm the milk and cream until small bubbles form at the edges. Take the pot off the heat and add the chopped chocolate. Let it sit 1 minute, then whisk until smooth. Add sugar and salt to taste. Warm again gently and pour into cups.

Classic American Cocoa With Marshmallows

This is the cup many of us grew up with after sledding or a snowy walk home from school. Simple cocoa powder, sugar and milk, crowned with a handful of marshmallows that melt into a sweet foam. Quick poll: what is the best hot chocolate topping? A) Marshmallows B) Whipped cream C) Cinnamon D) Nothing, just the cocoa. Tell us your answer!

You will need: 2 cups milk, 3 tbsp unsweetened cocoa powder, 3 tbsp sugar, pinch of salt, 1/4 tsp vanilla, mini marshmallows.

How to make it: Whisk the cocoa, sugar and salt with 3 tbsp of milk to make a smooth paste. Add the rest of the milk and heat, whisking, until steaming. Stir in the vanilla. Pour into mugs and pile marshmallows on top.

Creamy White Hot Chocolate

White hot chocolate is sweet, creamy and tastes a little like melted vanilla ice cream. It is a lovely choice for anyone who finds dark chocolate too bitter. Use real white chocolate with cocoa butter on the label, not white baking chips, so it melts smoothly. A pinch of salt keeps it from tasting too sweet.

You will need: 2 cups whole milk, 3 oz good white chocolate chopped, 1/2 tsp vanilla, pinch of salt, pinch of nutmeg or cinnamon, shaved chocolate to top.

How to make it: Heat the milk until steaming but not boiling. Take it off the heat and add the white chocolate. Whisk until melted and smooth. Stir in the vanilla and salt. Pour into mugs and finish with a pinch of spice and some shaved chocolate.

Peppermint Hot Chocolate

Peppermint and chocolate taste like December in a mug. This one gets a few drops of peppermint extract and a crushed candy cane on top for crunch. It is a fun drink for decorating the tree or watching a holiday movie. Do you love mint with chocolate, or is it a hard no for you? People are rarely in the middle on this one.

You will need: 2 cups milk, 3 oz dark or semisweet chocolate, 1 tbsp cocoa, 2 tbsp sugar, 1/4 tsp peppermint extract, whipped cream, crushed candy canes.

How to make it: Heat the milk until steaming. Whisk in the cocoa and sugar, then the chopped chocolate until smooth. Remove from heat and stir in the peppermint extract. Pour into mugs, add whipped cream and sprinkle with crushed candy canes. Hang a small candy cane on the rim if you like.

Salted Caramel Hot Chocolate

Salted caramel makes everything better, and this hot chocolate proves it. A spoon of caramel sauce melts into the chocolate and a pinch of flaky salt on top wakes up every sip. It tastes like a fancy coffee shop drink without the long line. Drizzle extra caramel over the whipped cream for a cup that looks as good as it tastes.

You will need: 2 cups milk, 3 oz milk or dark chocolate, 3 tbsp caramel sauce, 1 tbsp cocoa powder, pinch of flaky sea salt, whipped cream.

How to make it: Warm the milk until steaming. Whisk in the cocoa and caramel sauce. Add the chopped chocolate and whisk until smooth. Pour into mugs, top with whipped cream, drizzle with a little more caramel and finish with a pinch of flaky salt.

Eggnog Hot Chocolate for the Holidays

Two holiday favorites in one mug. Store bought eggnog mixed with milk and chocolate makes a rich, gently spiced drink that tastes like Christmas morning. Grate fresh nutmeg on top and add a cinnamon stick to stir with. It is a sweet way to use up that carton of eggnog that always sits in the fridge after a party.

You will need: 1 cup eggnog, 1 cup milk, 3 oz semisweet chocolate, 1 tbsp cocoa, pinch of nutmeg, cinnamon sticks, whipped cream.

How to make it: Heat the eggnog and milk together over medium low heat, stirring often. Do not let it boil. Whisk in the cocoa and chopped chocolate until smooth. Pour into mugs, add whipped cream, grate a little nutmeg on top and add a cinnamon stick.

Old Fashioned Stovetop Cocoa

Before packets and pods, grandmas made cocoa on the stove with a saucepan, a wooden spoon and a lot of love. This old fashioned hot chocolate is lighter than the thick European styles but full of honest cocoa flavor. It is also budget friendly because it uses pantry cocoa powder. Who in your family made the best cocoa when you were little?

You will need: 4 cups milk, 1/3 cup cocoa powder, 1/3 cup sugar, 1/3 cup hot water, pinch of salt, 1 tsp vanilla.

How to make it: In a saucepan, mix the cocoa, sugar, salt and hot water. Bring to a gentle boil and stir for 2 minutes to make a syrup. Pour in the milk and heat until steaming, stirring often. Do not boil. Add the vanilla and serve.

Hot Chocolate on a Stick

These are little blocks of chocolate on a stick, topped with a marshmallow. Stir one into a mug of hot milk and it melts into instant hot chocolate. They make sweet holiday gifts for teachers, neighbors and coworkers. Wrap each one in a clear bag with a ribbon. Which would you rather get as a gift: A) Chocolate sticks B) Cookies C) Candy D) A mug?

You will need: 8 oz semisweet chocolate, 2 tbsp cocoa powder, 2 tbsp powdered sugar, mini marshmallows or large marshmallows, wooden sticks, ice cube tray or small silicone mold.

How to make it: Melt the chocolate gently. Stir in the cocoa and powdered sugar. Spoon into the molds and tap to level. When half set, push in a stick and press a marshmallow on top. Chill until firm. To serve, stir one into 1 cup of hot milk until melted.

Slow Cooker Hot Chocolate for a Crowd

Hosting a holiday party or a cold game night? Let the slow cooker do the work. This hot chocolate stays warm for hours and guests can help themselves. Set out a toppings bar with marshmallows, whipped cream, sprinkles and crushed cookies. It is easy, cheap and always the most popular corner of the room.

You will need: 6 cups milk, 2 cups heavy cream, 1 can sweetened condensed milk, 12 oz chocolate chips, 1/4 cup cocoa, 1 tbsp vanilla, pinch of salt.

How to make it: Add everything to the slow cooker and stir. Cook on low for 2 hours, whisking every 30 minutes until smooth. Switch to warm. Set out mugs and toppings and let everyone build their own cup.