Disneyland’s Hot Chocolate Copycat that’s creamy and chocolatey at every sip! Rich and indulgent, it’s the perfect treat for cold winter days!
Disneyland is our favorite destination during the Christmas season, but while people from all over come for the rides, Mickey and the gang, and the late-night fireworks, it’s all about the footlong churros and the hot chocolate for me.
Have you ever tried Disneyland’s hot chocolate? Best chocolate drink EVER!
But as much as I’d love to drown myself in a decadent cup all day, every day, a visit to the theme park is not always feasible. What best way to satisfy my regular cravings than making it myself?
This recipe is a modified version of a Disneyland hot chocolate copycat I found online years ago. The original copycat was a little overpowering, even for my taste, so I’ve made slight adjustments to tame the richness.
But even with the changes in measurements, rest assured that this hot chocolate is still as creamy, chocolatey, and indulgent as Disneyland’s! Be forewarned; this is a very RICH chocolate drink. I am not sure if you’ll thank or hate me later ’cause you’ll surely need that extra hour on the treadmill. 🙂
Enjoying a cup (or two) of Disneyland’s hot chocolate at home can’t get any easier (and cheaper!) than this. In 15 minutes or less, you’ll have a rich, indulgent drink to cozy up to!
What you’ll need
- Chocolate– your hot chocolate drink is as good as the chocolate you use, so splurge on high-quality cocoa powder and chocolate bars. I like Scharffen Berger, which Disneyland uses in their hot chocolate drink, but I’ve also had delicious success with Guittard or Ghirardelli.
- Milk – substitute with soy or nut milk for a vegan option
- Heavy cream– adds richness; replace with half and half for fewer calories
- Condensed milk– sweetens the drink and adds creaminess
- Vanilla extract– enhances the flavor of chocolate
Stir the cocoa powder and grated chocolate with a bit of warm milk into a smooth paste, as they will be hard to whisk and rid of lumps when added straight to cream-milk mixture in saucepot.
Ladle the hot chocolate into serving mugs. Top with whipped cream and lightly dust with ground cinnamon or cocoa powder, if desired.
Storage and reheating instructions
Store any leftover drink in a container with a tight-fitting lid and refrigerate for up to 3 days. Reheat in a saucepan over low heat just until hot.
- 3 cups milk
- 1 cup heavy cream
- 1/2 cup cocoa powder
- 1/2 cup milk chocolate, grated
- 14 ounces condensed milk
- 1/8 teaspoon vanilla extract
- whipped cream
- ground cinnamon
- In a saucepan, combine milk and heavy cream. Over medium heat, bring to a simmer. Do not bring to a boil!
- In a small bowl, combine cocoa powder, grated chocolate, and about 1/2 cup of the heated milk. Stir until smooth.
- Slowly add to saucepan, whisking vigorously until completely combined.
- Add condensed milk and vanilla extract. Stir until well combined. Simmer for about 3 to 5 minutes.
- To serve, ladle into serving mugs. Top with whipped cream and lightly dust with ground cinnamon or cocoa powder, if desired.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”