After a blind taste test of 14 hot chocolate mixes, we found one we love, plus three others we like
Hot chocolate seems like such a simple, warming, take-me-back-to-childhood kind of comfort drink. But there are tons of confusing products out there: Some use water, some use milk, some use a combination of both. Then there are the names: cocoa, hot cocoa, hot chocolate, or drinking chocolate. Technically, hot chocolate is made from a bar of chocolate, hot cocoa from powder. In these tests, we use the terms interchangeably.
We tested 14 water-based powder varieties. Most are traditional supermarket brands (including some low-and no-sugar selections). But we threw in a few gourmet options, including one elegantly decorated tin produced by a New York —based chocolatier. We then made a cup of each according to the instructions on the packets and boxes. Our goal: To find out which tastes best and to see if the more expensive cocoas are worth the price.
Methodology: In a blind taste test, eight judges compared the flavor, consistency, and appearance of the water-based hot chocolates one at a time (all at a consistent temperature) and ranked them according to our four-fork rating system. One Epi Top Pick emerged from the group. Three others merited distinction in specific subcategories.
Epi Top Pick: Land O' Lakes Cocoa Classics Hot Chocolate Supreme (69 cents per sachet)
Pros: Not only is this the least costly of all the products we tested, it's also the tastiest. With its golden hue and foamy top layer, this mix impressed the judges with a toasted-marshmallow scent and thick, rich, milky flavor and nutty aroma. One participant described it as the "perfect mix of flavors," while another said, "It looks and tastes homemade."
Cons: The mix was "not dark-chocolaty enough " for one tester.
Best Budget-Friendly Hot Chocolate (tie)
Ten of the hot chocolates we tested cost less than a dollar per serving. Below are our Epi recommended selections.
Pros: This cocoa has a milky appearance and visible foamy swirls that contrast nicely against the deep dark-brown coloring. One tester noted it tastes like "authentic chocolate" and is "well-balanced." Another stated, "It's not too rich, with a nice hint of vanilla."
Cons: Lacked a strong chocolaty scent, something that lingered from a few other mugs.
Pros: Several tasters found the "nice dark chocolate, bitter finish" makes this selection the most "natural"-tasting of the bunch. It's not too sweet, and has a slight cinnamon flavor.
Cons: Left an obvious amount of residue at the bottom of the cup.
Three of the hot chocolates we tested come from high-end chocolatiers. One clearly took the prize.
Winner: MarieBelle Aztec Original (60%) Hot Chocolate ($25 per tin; 14 servings)
Pros: This cup has a distinctly luscious body. One tester said, "It's wonderfully thick and releases the perfume of a melting dark-chocolate bar." Others added that there was a "slight coffee flavor, with a nice bittersweet taste."
Cons: "Way too thick!" said one taster. "Better as
chocolate sauce on a sundae."
Surprisingly, it was a no-sugar-added option that appealed to our tasters in this category.
Winner: Swiss Miss Sensible Sweets No Sugar Added ($3.69 per box of 8 sachets)
Pros: This lower-calorie alternative fared well against its conventional competitors. "A lovely creamy foam covers the top surface," said one judge. "I like how the taste of milk lingers as you sip," said another. "It's a very familiar hot chocolate, but with a slightly nutty taste," commented a third.
Cons: "A bit too watery and not sweet enough," noted one tester, who thought that it might be better with milk.
By Carolina Santos-Neves
Photo by Steven Torres
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