Recipes · Hot chocolate
How to Make Real Hot Chocolate (Kakaw Method)
Learn how to make rich, velvety hot chocolate at home using real Kakaw chocolate. Follow our stovetop or professional coffee machine methods for the perfect cup, and explore optional flavour twists inspired by Aztec and Mayan traditions. A smooth, indulgent drink for any occasion.
Step by step
The Kakaw method
Warm the milk and melt chocolate together
Pour 250ml milk into a small saucepan along with 30–40g of your chosen chocolate. Heat gently on low–medium , stirring constantly with a silicone or wooden spatula to keep it moving and prevent scorching. Do not let it boil.
Optional: Aztec & Mayan flair — For a flavour twist inspired by our chocolate’s ancient roots, add a pinch of cinnamon, chilli, nutmeg, or other warming spices now. For the full story and traditional recipes, click here to explore our in‑depth Aztec & Mayan hot chocolate collection. If you’ve added spices, pass the hot chocolate through a fine strainer before serving for a smooth finish.
Foam until smooth and glossy
Use the Subminimal NanoFoamer to fully incorporate the chocolate, creating a silky, microfoamed texture worthy of a Kakaw café cup. Add a pinch of salt and vanilla or sweetener if desired. (Any good foamer will work, but for the smoothest, café‑quality microfoam, we swear by the Subminimal NanoFoamer.)
Serve
Pour into your favourite mug or a Kakaw Aztec Rustico bowl — inspired by how the Aztecs themselves enjoyed cacao.
Finishing touch
Add a marshmallow for an extra cloud of creaminess or decorate with your preferred spice, herb or citrus grating.
Make it your way
Ingredient ratios
Questions we get asked
What’s the difference between hot chocolate and hot cocoa?
Hot chocolate is made with real chocolate (like buttons or finely chopped pieces) melted into milk. Hot cocoa usually uses cocoa powder. Real chocolate gives a creamier, richer cup.
How do I get café‑style foam?
Use a steam wand, milk frother, or Subminimal NanoFoamer while melting the chocolate, or foam vigorously for 20–30 seconds right before pouring.
Can I batch‑make hot chocolate?
Absolutely. Multiply the recipe and keep the heat low. A hand blender, milk frother, or Subminimal NanoFoamer helps when scaling up.
What chocolate percentage should I choose?
For a classic, balanced cup, 60–72% dark works beautifully. For sweeter and creamier, go milk chocolate in the 34–47% range. Ruby chocolate gives a fruity twist.
Can I make this with water?
Yes, but it’ll be lighter. Try half water, half milk for a leaner cup that still tastes rounded.
Chocolate used
