Homemade Hot Chocolate

Homemade Hot Chocolate


Hot chocolate 

  • 2 cups (480 ml) Connacht Gold whole milk
  • 3 ounces (90 grams) semisweet chocolate, chopped
  • 1 ounce (30 grams) milk chocolate, chopped
  • 1 teaspoon granulated white sugar to taste (optional)

Whipped cream with vanilla 

  • 1/2 cup (120 ml) cold Connacht Gold whipping cream
  • 1/4 teaspoon pure vanilla extract
  • 1/2 tablespoon granulated white sugar
  • Grated chocolate or cocoa powder


Hot Chocolate

Place the milk, semisweet chocolate, milk chocolate, and sugar (if using), in a saucepan over medium heat and whisk periodically until the mixture just reaches the boiling point. Remove from heat and if more foam is desired, use a wire whisk or hand held blender to whip the hot chocolate.

Pour the hot chocolate into two cups and garnish with a dollop of whipped cream and a dusting of cocoa powder or grated chocolate, if desired.  Preparation time 10 minutes.

Whipped Cream

In your mixing bowl, place the whipping cream, vanilla extract, and sugar and stir to combine. If you have time, cover and chill the bowl in the refrigerator for about 30 minutes. When chilled, beat the mixture until stiff peaks form. The whipped cream will keep in the refrigerator for a day or two.

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