Cozy Hot Chocolate Recipes

My favorite cold weather activity? Cozying up in front of the fireplace with a hot mug of hot chocolate. Even better if I’m surrounded with my happy kids in footie pajamas watching a holiday flick.

I don’t get any complaints when I pull out a box of cocoa mix and ‘just add water.’ BUT – I get squeals of delight and big smiles when I start with warming up milk on the stovetop, melt in some chocolate, and load up mugs with whipped cream and sprinkles. It doesn’t take a lot of effort, but no need to tell them that!

Make your cuddling-on-the-couch moments extra special with these three hot chocolate recipes. If you’re a pumpkin pie everything fan, you’ll fall in love with our Pumpkin White Hot Chocolate. Dairy free? You’d never guess that our creamy vegan hot cocoa is vegan!

And, if mint chocolate chip is your favorite ice cream flavor (me too!), you’ll dig this Peppermint Hot Chocolate.

Creamy Vegan Hot Cocoa


  • 1 ½ cups HT Traders Light Coconut Milk
  • 1 ½ cups Harris Teeter Unsweetened Vanilla Almond Milk
  • 4 Tbsp. Harris Teeter Organic Unsweetened Cocoa Powder
  • 1/3 cup agave nectar
  • ½ tsp. Harris Teeter Pure Vanilla Extract
  • Optional: dairy-free whipped topping


Heat coconut milk and almond milk in a small saucepan over medium heat. Bring to a light simmer, whisking frequently. Stir in cocoa powder and agave nectar, reduce heat to low and whisk for 2 minutes. Remove from heat and stir in the vanilla. Stir and divide between two mugs. Top with dairy-free whipped topping if desired.

Pumpkin White Hot Chocolate


  • 1 ½ cups Harris Teeter whole milk
  • ½ cup Harris Teeter half & half
  • ½ cup canned pumpkin puree
  • ½ tsp. pumpkin pie spice
  • Pinch of salt
  • 1 tsp. Harris Teeter Pure Vanilla Extract
  • 6 ounces white chocolate chips
  • Optional: cinnamon sticks, whipped cream, and nutmeg for garnish


Combine milk, half and half, pumpkin puree, pie spice, salt, and vanilla in a medium sauce pan over medium heat. Heat, but don’t allow the mixture to come to a boil. Once hot, stir in the white chocolate. Stir until smooth.

Divide the mixture between two mugs, and garnish as desired.

Peppermint Hot Chocolate


  • ¾ cups Harris Teeter whole milk
  • ¾ cups Harris Teeter half & half
  • ½ cup Harris Teeter Semisweet Baking Chips
  • ½ tsp. Harris Teeter cornstarch
  • ¼ tsp. peppermint extract
  • Optional: whipped cream, sprinkles. and mint for garnish


Combine milk and half and half in a medium saucepan over medium heat. Warm, but don’t allow the mixture to boil. Once hot, remove from heat and add the chocolate. Stir until smooth. Add the cornstarch and peppermint extract, and mix. Divide between two mugs, and garnish as desired.

Katie Harding is the publisher of Forks and Folly . A self-taught cook and die-hard foodie, Katie lives in Charlotte with her husband and three boys. Besides cooking and eating, she loves craft beers, running, and napping.