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black forest hot chocolate
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Black Forest Hot Chocolate

This Black Forest Hot Chocolate is a rich, 10-minute dessert in a mug that blends deep dark chocolate with sweet tart cherry syrup. It’s the ultimate cozy homemade drink for cold evenings!
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Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Drinks
Cuisine: German-Inspired
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups Whole milk Use oat or coconut milk for a dairy-free treat!
  • 2 oz Dark chocolate Use at least 60% cocoa; finely chopped for smooth melting.
  • 2 tablespoons Unsweetened cocoa powder Dutch-process gives a lovely, less bitter finish.
  • 2 tablespoons Cherry syrup Use the juice from an amarena or maraschino cherry jar.
  • 1 tablespoon Sugar Adjust this to your liking!
  • ½ teaspoon Vanilla extract A little hint of warmth.
  • 1 pinch Salt Just a tiny bit to make the chocolate flavors pop.
  • 2 dollops Whipped cream For topping.
  • 2 whole Maraschino or amarena cherries For that classic Black Forest look.
  • 1 teaspoon Chocolate shavings For a beautiful garnish.

Equipment

  • 1 Small Heavy-Bottomed Stainless Steel Saucepan Perfect for even heat so your milk doesn't scorch!
  • 1 Classic Stainless Steel Balloon Whisk Essential for getting that chocolate perfectly smooth.
  • 2 Thick-Walled Clear Glass Coffee Mug I love seeing the layers of chocolate and cream through the glass.

Method
 

  1. Take the pan off the heat and stir in the cherry syrup. Adding it now preserves that bright, sweet-tart cherry flavor that defines a Black Forest treat. Give it a tiny taste, this is where you can add a splash more syrup if you're feeling extra sweet!
  2. Now for the magic! Add your finely chopped dark chocolate and whisk continuously. There’s something so therapeutic about watching the chocolate ribbons melt into the milk until it looks glossy and smooth. Keep whisking until every little lump is gone.
  3. Whisk in your unsweetened cocoa powder, sugar, vanilla extract, and that pinch of salt. I find that whisking while the liquid is warm is the secret to a silky texture, cocoa powder can be stubborn in cold milk! Whisk until the color is deep and uniform.
  4. Take the pan off the heat and stir in the cherry syrup. Adding it now preserves that bright, sweet-tart cherry flavor that defines a Black Forest treat. Give it a tiny taste, this is where you can add a splash more syrup if you're feeling extra sweet!
  5. Pour your rich creation into mugs. Top with a cloud of whipped cream, a cherry, and a few chocolate shavings. Serve it immediately while it's hot and the cream is just starting to melt into the cocoa. Pure bliss!

Nutrition

Serving: 1mugCalories: 320kcalCarbohydrates: 38gProtein: 9gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 140mgPotassium: 450mgFiber: 3gSugar: 32gVitamin A: 400IUVitamin C: 1mgCalcium: 280mgIron: 2mg

Notes

  • Make it Boozy: For the adults, stir in 1 oz of cherry liqueur or bourbon off the heat.
  • Storage: If you have leftovers (lucky you!), store the base in the fridge for up to 2 days and reheat gently on the stove.
  • Pro Tip: Always whip your cream fresh! It makes such a difference in the texture compared to the canned stuff.
  • Pairing: This is incredible served alongside my chocolate peanut butter no-bake cookies!
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