It was a Tuesday night in January, my first cup. I had run out of cocoa sachets and decided to Google what Al Roker actually makes at home. I wasn’t expecting anything special. Then I saw “custard mix” in the ingredients list and thought someone was joking.
Al Roker’s hot chocolate recipe is one of those things that sounds a little weird until you try it. Instead of cocoa powder, he uses two kinds of chocolate chips, brown sugar instead of white sugar, a real vanilla bean, and one spoonful of chocolate instant pudding mix, which quietly transforms the whole texture. He called it his “analog version of hot chocolate” on NBC’s TODAY Show. And he is completely right.
The custard mix makes it thicker and silkier than anything you have ever had from a packet. Fifteen minutes on the hob. Serves four. I’ll walk you through every step, give you tips that actually matter, and show you how to customize it once you have the foundation down.
Key Takeaways
- Al Roker skips cocoa powder entirely and uses milk chocolate and semi-sweet chips together, which is why the flavor is so much more complex than regular hot cocoa.
- The secret ingredient is 1 tablespoon of instant chocolate custard mix. It makes the drink creamy and almost dessert-like in texture.
- The full recipe takes 15 minutes. Milk heats in about 4 minutes, chocolate melts in 2, and the custard mix thickens everything in under 2 more minutes.
- You can make this completely dairy-free using oat milk or full-fat coconut milk with dairy-free chocolate chips. It stays just as creamy.
- Leftovers keep in the fridge for up to 3 days. Reheat slowly on t,hwhisking inove with a splash a whisk to bring it back to the right consistency.
What Is Al Roker’s Hot Chocolate Recipe
Al Roker has been the weather anchor on NBC’s TODAY show since 1996 and is likely the most recognizable weatherman in America. What most people don’t realize is that he is also a genuinely great cook, with culinary segments on TODAY that have built their own loyal following over the years.
This hot chocolate recipe originally appeared on the TODAY show website. Al Roker himself called it the analog version of hot cocoa, drawing a direct contrast to the quick sachet you rip open and stir into boiling water. It is made from scratch, with real ingredients, and it rewards a little attention.
What sets this apart from other homemade hot chocolate recipes is the specific combination he chose. Most recipes use either cocoa powder or chocolate chips. Al Roker uses both types of chips together: milk chocolate for its creamy sweetness and semi-sweet for just enough bitter edge to keep the drink from tasting one-dimensional. Then comes the custard mix, which reacts with the hot milk to create a velvety thickness you simply cannot replicate with chips or powder alone. That one detail is what makes his recipe different from everything else online.
Why You Will Love This Homemade Hot Chocolate
It actually tastes like chocolate. Not powdery sweet brown water. Real melted chocolate. The kind where you take one sip, and your brain immediately says, yes, that is it.
The texture feels expensive. The custard mix adds a velvety thickness that feels like something a chocolatier would serve you. Each sip coats your mouth.
It takes 15 minutes. Milk, chips, sugar, vanilla, and a spoon of custard mix in a saucepan. If you can stir something on a stove, you can make this.
Kids ask for it by name. Once your household has had this version, the packet kind stays in the cupboard. It is sweet without being overpowering and rich without being heavy.
You can change it up endlessly. The base recipe is just a starting point. Swap the chocolate, add a spice, or try a different milk. Once you understand how each ingredient works, the recipe is forgiving and flexible.
Al Roker’s Hot Chocolate Recipe
Al Roker’s Hot Chocolate Recipe
Al Roker’s hot chocolate recipe uses milk chocolate, semi-sweet chocolate, brown sugar, and a secret spoonful of instant pudding mix to create an extra creamy homemade hot chocolate.
4
servings5
minutes10
minutes350
kcal15
minutesKeep the screen of your device on
Ingredients
4 cups whole milk
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
tablespoons brown sugar
2 teaspoons vanilla extract
1 tablespoon chocolate instant pudding mix
Pinch of salt
Directions
- Warm the milk (3 to 4 minutes). Pour the 4 cups of whole milk into a medium pot over medium heat. Watch for small bubbles forming along the edges of the pan. That is your signal to move forward. Do not let it reach a full boil, and do not walk away during this step.
- Add vanilla (30 seconds). If using a vanilla bean, split it lengthwise and scrape out the seeds with the back of your knife. Whisk them into the warm milk. If using extract, add 2 teaspoons and stir. Either way, the smell this creates in your kitchen is genuinely wonderful.
- Melt the chocolate chips (2 to 3 minutes). Add both types of chips to the warm milk and start whisking immediately. The chips will begin melting within a minute. Keep whisking in a steady circular motion until the mixture is completely smooth with no solid pieces remaining.
- Add brown sugar and salt (1 minute). Add the brown sugar and a pinch of salt. Stir for about a minute until both are fully dissolved. The mixture will deepen in color and start smelling incredible at this point.
- Add the pudding mix (1 to 2 minutes). This step needs your full attention. Hold the custard mix above the pan and sprinkle it in slowly, a little at a time, whisking continuously. Do not dump it all in at once, or it will clump, and you will not be able to whisk it out. Done correctly, the hot chocolate will visibly thicken and turn silky smooth in about 1 to 2 minutes.
- Taste and adjust. Run a spoon through and taste it. Want it sweeter? Add another half tablespoon of brown sugar. Want more chocolate intensity? Add a small extra handful of semi-sweet chips. This brief step is how you make the recipe yours.
- Pour and serve immediately. Remove from heat, pour into mugs, add toppings, and serve right away. The custard mix will continue thickening the drink as it sits, so fresh is always best.
Recipe Video
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Tips for Rich and Creamy Hot Chocolate
Spend a little extra on the chocolate. You are melting actual chips into warm milk, so the quality shows directly in the cup. The difference between Ghirardelli or Guittard and a random store brand is noticeable. The extra dollar or two is worth it.
Keep the heat at medium throughout. Nothing in this recipe needs high heat. Medium heat prevents scorching, lets the chocolate melt evenly, and allows the custard mix to combine without lumps. Rushing it over high heat is the quickest way to ruin a batch.
Sprinkle the pudding mix; do not dump it. This is where first-timers often go wrong. The powder clumps instantly when it hits hot liquid all at once. Hold it above the pan and let it fall in slowly while you whisk steadily with your other hand. Two minutes of patience gets you a silky, flawless result.
Do not skip the salt. A pinch of salt in a sweet drink sounds odd, but it is one of the oldest tricks in cooking. It removes the flat edge and makes the chocolate taste more fully like itself. Leave it out and something will feel missing, even if you cannot quite say what.
Use a real vanilla bean at least once. Extract works perfectly fine, but a real vanilla bean gives the drink a fragrant, aromatic depth that extract does not quite match. If you have one in the pantry, this is the recipe to use it in.
Flavorful Variations
Spiced hot chocolate: Add a quarter teaspoon of cinnamon and a very small pinch of cayenne with the chips. The cinnamon blooms into the warm milk, and the cayenne builds as a gentle warmth at the end of each sip. It sounds aggressive, but the result is wonderfully balanced.
Peppermint hot chocolate: Stir in a quarter teaspoon of pure peppermint extract just before pouring. Not peppermint flavoring: real extract. The difference in intensity is significant. Top with crushed candy cane for the full effect.
Dark chocolate version: Swap both types of chips for dark chocolate chips at 70% cocoa or higher. Reduce the brown sugar to 1 tablespoon since dark chocolate brings its own bitterness. This version is for anyone who wants their hot chocolate to taste purely like chocolate.
Dairy-free option: Replace the whole milk with oat milk for the cleanest swap or full-fat coconut milk for a richer result. Use dairy-free chocolate chips and check that your pudding mix does not contain milk solids.
Salted caramel hot chocolate: Whisk in a spoonful of good caramel sauce along with the brown sugar and finish with a pinch of flaky sea salt. A caramel drizzle inside the mug before pouring looks beautiful.
Best Toppings
● Real whipped cream: A little chilled heavy cream whipped to soft peaks melts gently into the hot chocolate, making each sip a little richer.
● Mini marshmallows: Classic for a reason. They soften slowly without fully dissolving and add a nice change of texture as you drink.
● Chocolate shavings: Use a vegetable peeler on a good quality chocolate bar and drop the curls right on top of the whipped cream. They melt in about 30 seconds. ● Cocoa powder or cinnamon: A light dusting through a fine-mesh strainer looks clean and professional and adds a mild sharpness against the sweetness.
● Flaky sea salt: Three or four flakes over whipped cream genuinely change how you perceive the chocolate. Worth trying at least once.
Storage and Reheating
Storage: Let the hot chocolate cool for about 20 minutes, then transfer to an airtight container and refrigerate. It keeps well for up to 3 days. It will thicken considerably in the fridge due to the custard mix, which is completely normal.
Stovetop reheating: Pour into a small saucepan over low heat, add 2 to 3 tablespoons of milk, and whisk gently as it warms. This brings it back to the right consistency in 3 to 4 minutes.
Microwave: Heat in 30-second increments, stirring between each round. Three rounds is usually enough. Stir well before drinking, as the temperature inside the mug can be uneven.
Freezing: Not recommended. The custard mix breaks down after thawing and turns gritty even with vigorous whisking. Since the recipe only takes 15 minutes, a fresh batch is always the better call.
Common Mistakes to Avoid
Turning up the heat to speed things along. This scorches the bottom of the pan and leaves a faint burnt taste that carries through even after everything else is added. It cannot be fixed once it happens.
Adding the custard mix all at once. The clumps that form are persistent and will not whisk out. Add slowly, continuously whisking, and you will never have this problem.
Using low-fat or skim milk. The fat in whole milk affects how the chocolate emulsifies and how the custard mix thickens. Lower-fat milk produces a visibly thinner drink with noticeably less of that pleasant creamy texture.
Stopping to whisk and walking away. Chocolate chips can settle and stick to the bottom of the pan if left alone. This recipe needs steady whisking for the full 10 minutes of cooking time. Making it too far ahead. The custard mix keeps thickening even off the heat. If you make it 30 minutes before serving, it will be substantially thicker than when it came off the stove. Make it fresh, adjust, and serve.
FAQs
Can hot chocolate be made ahead of time?
Yes, and it keeps well for up to 3 days in the fridge. Just know that the custard mix thickens it significantly as it cools, so it will look more like chocolate custard than a drink when cold. Warm it gently on the stove with a splash of milk and a whisk, and it returns to the right consistency in 3 to 4 minutes. Fresh is still ideal when possible.
What chocolate works best?
Al Roker’s recipe uses equal parts milk chocolate chips and semi-sweet chips, and that balance matters. Milk chocolate alone is too sweet. Semi-sweet alone can feel a little harsh. Half and half is what makes the drink taste balanced. For a richer, more powerful result, try swapping both for dark chocolate chips at 60 to 70% cocoa.
Can this be made without dairy?
Absolutely. Oat milk is the closest substitute to whole milk in terms of flavor and body. Full-fat coconut milk is richer and adds a mild coconut sweetness that works surprisingly well with chocolate. Almond milk is fine in a pinch but produces a noticeably thinner drink. Whatever you use, check that your chocolate chips and pudding mix are both dairy-free.
Why does the recipe use pudding mix?
The custard mix is not there for flavor; it is there for texture. Instant pudding contains modified food starches that react with hot liquid to create a thick, velvety consistency. One tablespoon in four cups of milk is enough to transform the whole drink without making it taste like custard. It is the detail that makes this feel like a real experience rather than just a warm drink.
