Name: Asher’s 5 Minute Vanilla Bean Hot Cocoa
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups whole milk; 1/2 cup heavy cream; 1 vanilla bean, seeds scraped; 2 tablespoons unsweetened cocoa powder; 4 ounces semi-sweet or dark chocolate, chopped; 2 tablespoons maple syrup or to taste; 1/2 teaspoon vanilla extract; Pinch of sea salt; Whipped cream, for topping (optional); Crushed candy canes or chocolate shavings, for garnish (optional)

Why You’ll Love Asher’s 5 Minute Vanilla Bean Hot Cocoa Recipe

It’s ready in about 5 minutes—perfect for when you want something cozy and comforting fast.
The vanilla bean (or generous vanilla extract) elevates the flavor beyond your average hot cocoa, giving it a sophisticated twist.
With just four main ingredients, it keeps things simple yet rich.
It’s versatile—suitable for dairy or plant‑based milk, and you can dress it up with toppings to make it extra special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

whole milk or your favorite unsweetened milk
semi‑sweet chocolate chips
dark chocolate square
vanilla (or vanilla bean powder)
whipped cream (for topping)
chocolate shavings or sprinkles (optional topping)

Directions

Stove‑top method:
In a small pot over medium‑low heat combine the milk, chocolate chips, dark chocolate, vanilla, and a pinch of sea salt. Stir until the milk is scalding but not boiling. Pour into a mug and top generously with whipped cream and chocolate shavings or sprinkles.

Microwave method:
In a glass measuring cup combine milk, chocolate chips, dark chocolate, vanilla, and a pinch of sea salt. Microwave on high for one minute, whisk to combine, then microwave one more minute (or until steaming). Pour into a mug, then add whipped cream and toppings.

Slow‑cooker method (for larger batch):
In a slow‑cooker combine 5½ cups milk, 1⅓ cups chocolate chips, 2 oz dark chocolate, 1 tsp vanilla powder (or 2 tbsp vanilla extract), and a pinch of sea salt. Cover and cook on low for 2 hours, stirring occasionally. Then switch to warm until ready to serve (up to 2 more hours).

Servings and timing

Serves: 1 mug
Prep time: ~5 minutes
Cook time: ~3 minutes
Total time: ~8 minutes

Variations

Use oat milk, almond milk, or canned coconut milk instead of whole milk for a dairy‑free version.
Swap the semi‑sweet chocolate chips for milk chocolate for a sweeter drink, or dark chocolate for a richer cocoa flavor.
Add a splash of espresso or strong coffee for a mocha twist.
Stir in a pinch of cinnamon or a drop of peppermint extract to suit the season.
For a richer treat, fold in a spoonful of marshmallow fluff or top with mini marshmallows instead of whipped cream.

Storage/Reheating

If you have leftover hot cocoa (though it’s best enjoyed fresh), store it in an airtight container in the fridge for up to 24 hours.
To reheat, pour into a small pot and warm over medium‑low heat, stirring frequently until hot but not boiling. You may need to add a splash of milk if the cocoa has thickened.
Whipped cream topping is best added fresh when serving; store any extra whipped cream separately in the fridge for up to 1–2 days.

FAQs

What kind of milk works best for this hot cocoa?

You can use whole milk for the creamiest result, but unsweetened plant milks (such as oat or canned coconut milk) also work well and adapt the recipe for dairy‑free.

Can I make more than one mug at a time?

Yes—just multiply the ingredient amounts accordingly or use the slow‑cooker method for a larger batch as described above.

What is vanilla bean powder and can I substitute it?

Vanilla bean powder is a finely ground form of real vanilla beans and delivers intense flavor and little flecks of vanilla. If you don’t have it, you can substitute with vanilla extract—use a generous amount to keep the flavor bold.

Can I skip the dark chocolate square and just use chocolate chips?

Yes, though the dark chocolate square adds depth and richness. If you skip it, you may want to slightly increase the chips or choose darker chips.

Is this suitable for vegans?

Yes, if you use a plant‑based milk (e.g., oat or coconut) and ensure your chocolate is dairy‑free. The rest of the recipe is easily adaptable.

How should I top the hot cocoa?

Top with a large helping of whipped cream (dairy or plant‑based), and optionally sprinkle chocolate shavings or festive sprinkles on top for extra impact.

Will the cocoa get thick if it sits for a while?

Yes—the cocoa can thicken as it cools, because the melted chocolate and chips will solidify somewhat. If reheating, add a splash of milk and stir well to restore a smooth texture.

Can I make this ahead for a party?

Yes—use the slow‑cooker method to keep it warm and ready for guests. Just stir occasionally and add more milk if it thickens.

Can I store leftovers?

Yes, store in the fridge for up to 24 hours in a sealed container. Reheat gently with added milk as needed. The whipped cream topping is best fresh.

Why does the recipe call for a pinch of sea salt?

The salt helps to balance the sweetness and enhance the chocolate and vanilla flavors, making the hot cocoa taste richer and more nuanced.

Conclusion

This vanilla bean hot cocoa is the perfect blend of simplicity and indulgence. With a creamy texture, rich chocolate flavor, and deep vanilla notes, it’s a warm and satisfying drink you’ll crave all season long. Whether you’re whipping up a quick mug for yourself or making a slow-cooker batch for guests, this recipe is sure to become a cozy favorite.