Hot Chocolate Vs Hot Cocoa: What's The Actual Difference?

You have undoubtedly heard "hot chocolate" and "hot cocoa" used interchangeably to refer to the steaming, delicious drink that you savor on chilly days. To be a bit pedantic, however, they are not the same. We got schooled on the chocolate versus cocoa breakdown by chef Richard Sandoval of Richard Sandoval Hospitality, and we even learned some tips and tricks for whipping up what might be the best hot chocolate ever.

Simply put, the distinction between hot chocolate and hot cocoa comes down to what ingredient is being used to provide the chocolatey basis for the drink. "Hot cocoa is made with cocoa powder, sugar, and milk, while hot chocolate uses melted chocolate, making it richer and more velvety," chef Sandoval summarized. For his money, he prefers the latter: "I lean toward hot chocolate for its luxurious mouthfeel and depth of flavor," he said. And don't think that the type of chocolate you use doesn't matter, because it does. Maybe you can use up that leftover cocoa powder by adding it to your coffee instead.

For the most crave-able hot chocolate, chef Sandoval said to "Look for at least 60-70% cacao for deep, balanced flavor." How you treat your chocolate is paramount as well. Melt it carefully, lest you run the risk of the chocolate seizing up and being ruined. Chef Sandoval likes to use a double boiler or a pan on low heat. As you melt the chocolate, make sure you are whisking it constantly to incorporate plenty of air. "Traditional Mexican hot chocolate is aerated using a molinillo, but a whisk or immersion blender works too," he told us. For those not yet in the know, a molinillo is a kind of wooden whisk typically used to craft Mexican hot chocolate, which is a great favorite of the Sandoval's. If you are trying to level up your hot chocolate, the fragrant and warming spices often used in this regional cuppa may be just what you are looking for.

To try Mexican hot chocolate at home, gather your cinnamon, allspice, and a pinch of chili powder or cayenne, and, for the best results, "[i]nfuse the milk with whole spices," chef Sandoval said. "This deepens the flavor and ensures a smooth consistency." 

Don't make the mistake of going overboard with the sugar, either, as Mexican hot chocolate is not meant to be very sweet. "It's about the chocolate and spice," chef Sandoval stressed. Aerate it well, because "[t]he texture is just as important as the flavor" After all, any cup of well-made hot chocolate is meant to be a multi-sensory delight.