Easy Flander’s Hot Chocolate Recipe (5-min)

Flander’s Hot Chocolate

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Servings

2

servings

Equal parts silly and sincere, this is our homage to the famously over-the-top mug of cocoa Ned Flanders offers Bart in The Simpsons Movie — the kind of hot chocolate so good it talks a stubborn kid down from a tree. A blend of whole milk, cream, and evaporated milk gives it an ultra-rich, velvety base, while a mix of cocoa powder and melted dark chocolate brings serious depth. A pinch of cinnamon, a whisper of instant coffee, and a little salt round out the sweetness, and it’s all topped with a towering swirl of whipped cream, a chocolate wafer, and a marshmallow for good measure. Genuinely worth the fuss — no blowtorch required.

Ingredients

  • 1 cup whole milk

  • ½ cup heavy cream

  • ½ cup evaporated milk

  • ¼ cup unsweetened cocoa powder

  • 2 ounces bittersweet chocolate, finely chopped

  • ¼ cup granulated sugar

  • ⅛ teaspoon kosher salt

  • ⅛ teaspoon ground cinnamon

  • ¼ teaspoon espresso powder

  • Whipped cream, to serve

  • Chocolate shavings, to serve

  • Chocolate wafer cookies, to serve

  • Marshmallows, to serve

Directions

  • Combine the milk, heavy cream, and evaporated milk in a medium saucepan and set over medium heat. Warm gently, whisking occasionally, until steaming but not boiling, about 5 to 7 minutes.
  • Whisk in the cocoa powder until fully dissolved and smooth, then add the chopped chocolate, sugar, salt, cinnamon, and espresso powder. Continue whisking over medium-low heat until the chocolate has melted completely and the mixture is smooth, glossy, and hot throughout, about 3 to 5 minutes more. Taste and adjust sweetness if needed.
  • Divide the hot chocolate between two mugs. Top generously with whipped cream, then finish with a scatter of chocolate shavings, a chocolate wafer cookie tucked into the cream, and a marshmallow perched on top. Serve immediately, while the cream is still holding its shape.

Notes

  • For an even richer cup, stir in a splash of sweetened condensed milk along with the evaporated milk.
  • The espresso powder is there to deepen the chocolate flavour rather than add coffee taste — it’s easy to leave out if you’d rather keep this fully caffeine-free for kids.
  • For a toasted marshmallow finish, use a kitchen torch to lightly brown the marshmallow just before setting it on top.
  • Leftover hot chocolate keeps in the refrigerator for up to 2 days. Reheat gently on the stovetop, whisking well, as it will thicken and separate slightly on standing.