Honey Hot Chocolate. Or Honey Hot Cocoa, if you will.
Call it what you like but make it. Definitely make it!
The Back Story on This Honey Hot Chocolate
Our family keeps bees and we belong to a regional beekeepers’ association. My husband and his mother sometimes attend the monthly meetings. They don’t attend the meetings often because they are held a good distance away from where we live.For us, the best part of belonging to the beekeeping group by far is getting its monthly newsletters. My favorite part of the newsletters—not surprisingly—is the recipes.
But the “What’s Blooming?” section also pleases me. The January listing: “rain—for the trees and bee plants; snowballs would be nice; house plants; and icicles.”
Back to the recipes. They’re always recipes that use honey, of course.
We love using honey from our bees, so when we can incorporate it in recipes—it’s a lovely, sweet bonus!
This month’s newsletter recipes were Spaghetti Sauce and Honey Salad Dressing. Both were made from naturally gluten-free ingredients—so gfe!
I can’t wait to try both. However, it was a recipe from last month’s newsletter that came to mind when I finally settled down this evening.
It had rained endlessly all day and the promised high of 50-degrees had never materialized. It was in the lower 30s when I left home and equally cold when I returned.
At work, I had not made much headway on a work assignment with a rapidly approaching deadline and attendance at a meeting on Friday was strongly encouraged. Friday is my usual day off. Sigh.
Outings to attend other meetings during the cold wet day including a slow-to-open umbrella and standing water in our office parking lot had left me chilled to the bone. So I was a bit grumpy and looking for warmth and comfort when I finally hit home.
I changed into comfy, warm clothes, then added wood to the wood stove and cranked it up. I chatted with my husband a little before he left for a weekly visit with a cousin.
While my work decompression routine continued, our son packed up his stuff, hugged and kissed me good-bye, and headed out the door to return to college.
Feeling a bit of melancholy on top of my slight grumpiness, I found the recipe for Honey Hot Chocolate on the top of my “must try” recipe heap.
While the syrup mixture was warming on the stove, I located the friendly snowmen mug that had beckoned to me at the thrift store right before Christmas.
The full Honey Hot Chocolate recipe made four servings, but I made just one serving and filled my mug. The snowmen smiled broadly at me and I immediately started feeling better.
The hot chocolate took little time to make and was very satisfying. It’s quite a nice balance of chocolate and honey—whichever variation you make (explained in the recipe below).
Either way it’s not heavy, as homemade hot chocolate sometimes can be. Usually, I alternate adding additional cocoa and sugar … trying to find that perfect, “just right” combination.
With this recipe, that kind of tweaking is unnecessary—the hot chocolate is “just right” as it is so you can have your warming and satisfying Honey Hot Chocolate fix quickly. And I love that!
Other Hot Beverage Recipes That Will Warm Your Body and Your Soul
~ Homemade Gingerbread Latte (can also be made as creamer)
~ Slow Cooker Wassail (aka Spiced Apple Cider) (kid friendly)
Honey Hot Chocolate Recipe
Chocolate Syrup Ingredients
- ½ cup honey (local, raw/unpasteurized, if available)
- ½ cup unsweetened cocoa
- ½ cup water, optional (see notes)
- 1 tsp vanilla extract
- 3 cups hot milk (dairy or non-dairy--not skim milk if you're using dairy milk; full-fat coconut milk also works)
Chocolate Syrup Instructions
- In a small saucepan, combine honey, cocoa powder, and water (if used); mix well.
- Cook over low heat until mixture is slightly thickened.
- Remove from heat; stir in vanilla extract. Set aside until ready to serve.
- When ready to serve, heat milk (in saucepan or microwave).
Hot Chocolate Instructions
- Stir chocolate syrup mixture into hot milk until thoroughly combined.
How To Make a Single Serving
1. For a single serving of hot chocolate, stir ¼ cup chocolate syrup into ¾ cup hot milk.
The chocolate syrup part of this recipe may be prepared in advance and stored (covered) at room temperature for up to 2 weeks.
For the chocolate syrup, you can leave out the water or only add a tiny amount that you used to rinse out your measuring cup after measuring honey and cocoa. The amount of water to make your chocolate syrup really depends on how thick both your honey and milk are.
Many believe that local honey provides some relief against allergies. Local honey is typically not pasteurized. Pasteurization of honey is not needed; this heating just allows the honey to be processed more quickly as honey flows more readily when heated. Many (myself included) maintain that the flavor for pasteurized honey is less appealing than that of non-pasteurized honey.
Important note: The CDC recommends that children younger than 1 year of age should not be given honey.
This recipe is a member-submitted recipe at the National Honey Board.
Originally published January 7, 2009; updated December 13, 2018.