Hot Chocolate
Rich, warming hot chocolate — 2 servings at 10 mg each. Infused coconut oil melts right into the cocoa.
Recipe Planning Notes
Best for first-time or low-complexity batches with forgiving steps.
Velvety, rich hot chocolate with a barely perceptible herbal note. The cocoa and sugar completely dominate the flavor. Each mug delivers 10 mg — perfect for a relaxing evening.
Use the calculator handoff below to review portion strength, batch scaling, and prep assumptions before cooking this recipe.
What to Expect
Velvety, rich hot chocolate with a barely perceptible herbal note. The cocoa and sugar completely dominate the flavor. Each mug delivers 10 mg — perfect for a relaxing evening.
Scale This Recipe
Resize the batch and keep the calculator handoff, shopping list, and summary aligned.
BatchCraft scales the source material with the recipe so your target 10 mg per serving stays stable. If you keep the original 1x source amount and only stretch the tray, per-serving strength changes fast.
Recipe Summary
Kitchen Dosing Reference
Based on 2 total portions in this batch.
Assumes 1 tbsp is about 14.2g of infused fat.
Useful for dosing sauces, toast, and baking add-ins.
Pantry Check
Mark what you already have and copy only the remaining items for this batch size.
Prep Plan
Use this as your quick kitchen brief before heat, timers, and cleanup start competing for attention.
Before You Start
- Clear counter space and label a finished-storage container before you start.
- Measure 28g of Coconut Oil and confirm your target yield.
- Set out a scale, strainer setup, and a written potency label for the final batch.
- Prepare a low, steady heat source and avoid boiling during infusion.
- Line your straining vessel before the hot infusion is ready so you can move quickly.
Time Blocks
- Prep window: 5 min
- Infusion / extraction window: N/A
- Total active project time: 10 min
- Before starting, read the full method once and confirm storage space is ready.
Batch Snapshot
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Ingredients
- 28g (2 tbsp) infused coconut oil
- 500ml milk (dairy or plant-based)
- 3 tbsp cocoa powder
- 3 tbsp sugar or sweetener
- Pinch of salt
- Optional: vanilla, cinnamon, whipped cream
How to Make It
- 1Warm milk in a saucepan over medium-low heat. Do not boil.
- 2Whisk in cocoa powder, sugar, and salt until smooth.
- 3Add infused coconut oil and whisk vigorously until fully incorporated.
- 4Heat until steaming. Pour into 2 mugs.
- 5Top with whipped cream or marshmallows if desired.
Pro Tips
- ★Use a whisk or frother to prevent the oil from separating.
- ★Dark cocoa powder gives a richer flavor that hides herbal notes better.
- ★For Mexican-style hot chocolate, add a pinch of cayenne and cinnamon.
Serving Ideas
Serve warm with whipped cream and marshmallows. Best enjoyed in the evening when you can relax fully.
Substitutions
No Double boiler? Use Slow cooker on low
Set to low/warm for 2-4 hours, stir occasionally
No Double boiler? Use Mason jar in simmering water
Finger-tight lid, simmer for 2-3 hours
No Cheesecloth? Use French press
Pour infusion into French press and plunge to strain
No Cheesecloth? Use Fine mesh strainer + coffee filter
Slower but effective
Switch coconut_oil to mct_oil
Flavor: More neutral and less coconut-forward.
Potency handling: Dose handling is similar, but liquid MCT is easier to portion precisely.
Texture: Thinner and better for droppers, capsules, and drinks than for gummies or baking.
Use when you want a pourable oil rather than a semi-solid carrier.
Shelf Life
Based on Coconut Oil carrier
Shopping List
- 28g (2 tbsp) infused coconut oil
- 500ml milk (dairy or plant-based)
- 3 tbsp cocoa powder
- +2 more
- Optional: vanilla, cinnamon, whipped cream
Load this scaled batch into the wizard with pre-filled values
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🍫 Hot Chocolate recipe Rich, warming hot chocolate — 2 servings at 10 mg each. Infused coconut oil melts right into the cocoa. Includes scaled batch math, prep pl… Open the recipe and calculator handoff: /calculator/gallery/hot-chocolate-2x10/ #BatchCraft #EdibleRecipe #oil #drinks
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