This Instant Pot Hot Chocolate recipe is creamy, chocolaty, and easy to whip up in just 15 minutes. This recipe can be doubled and tripled for large parties and gatherings.
You can make six servings of this Hot Chocolate for just $3.06. That works out to be about $0.51 per serving.
For another Hot Chocolate recipe, check out my White Hot Chocolate recipe.
Make a delicious batch of this Hot Chocolate in your Instant Pot and keep it warm until ready to serve! How fabulous is that? This is perfect for family nights, holiday parties, and extended family gatherings.
The rich and creamy blend is perfect for those chilly nights when you want to stay in and cozy up with a blanket. I love to put out different toppings like Homemade Marshmallows, peppermint sticks, and whipped cream to serve with hot chocolate. It makes for a fun dessert bar for movie night!
This recipe uses real ingredients for a fraction of the cost of what you will spend on packets from the grocery store. The taste is way better than store-bought too!
Making hot chocolate has never been so easy as it is now with this recipe. So whether you make it for game night, or when you are decorating Homemade Gingerbread Houses or warming yourself up, I know you will love this creamy, chocolatey recipe.
Ingredients and Cost
Per Serving Cost: $0.51
Recipe Cost: $3.06
- ⅔ cup unsweetened cocoa powder – $1.07
- ½ cup granulated sugar – $0.12
- 1 teaspoon ground cinnamon – $0.04
- ½ teaspoon salt – $0.02
- 1 cup water – $0.00
- 4 cups milk – $0.64
- 1 cup heavy cream – $1.17
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- First, whisk together the dry ingredients.
- Next, add water and cocoa powder mixture to the Instant Pot.
- Select saute and whisk until the mixture gets thick.
- Add in the milk and heavy cream and whisk until creamy and heated through. Don’t let it boil!
- Finally, turn off the Instant Pot and ladle the hot chocolate into mugs for serving.
Serve: You can keep the Instant Pot Hot Chocolate out for about an hour before it needs to be stored and refrigerated.
Store: You will want to put any leftover Hot Chocolate in an airtight jar (like a mason jar) and keep it in the fridge for 3-5 days. You can rewarm it on the stovetop on medium-low until warmed through.
Freeze: You can freeze the dry hot chocolate mix (so without the milk and cream) for 6 months. Just store it in an airtight container.
Milk is better than water because it makes hot chocolate have a creamier and sweeter taste. While you can use water when making hot chocolate, it does not taste the same or as good as milk.
Pour the milk into the Instant Pot. The setting should be on saute. Stir the milk until it is thick and creamy. Do not let it come to a boil, and this can scorch the milk. The temperature of the Hot Chocolate should be about 180 degrees F.
You can substitute instant hot chocolate packets instead of cocoa powder. However, it will alter the taste of this recipe. Recipes with fresh ingredients made from scratch always taste better than store-bought, in my opinion!
- Homemade Hot Chocolate Mix
- Cranberry Limeade Sparkling Mocktail
- Shirley Temple Drink
- Horchata Recipe
- Hot Chocolate Bombs
- Peanut Butter White Hot Chocolate Bombs
Instant Pot Hot Chocolate
- ⅔ cup unsweetened cocoa powder
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup water
- 4 cups milk anything but skim
- 1 cup heavy cream
MIX DRY INGREDIENTS:
- In a small bowl, add unsweetened cocoa powder, granulated sugar, cinnamon, and salt and whisk together.
HEAT AND MIX:
- In your Instant Pot insert add water and your cocoa powder mixture and select the Sauté feature. Keep whisking until it gets thick.
ADD MILK AND CREAM:
- Add in the milk and heavy cream and keep mixing until it becomes creamy and is warmed throughout. Do not allow it to boil.
- Hit the Cancel button.
- Ladle the hot chocolate into mugs and serve.
- You will want to put any leftover Hot Chocolate in an airtight jar (like a mason jar) and keep it in the fridge for 3-5 days.
- You can rewarm it on the stovetop on medium-low until warmed through.