5 Hot Chocolate Recipes From Around The World That Are Indulgent And Comforting

Last Updated:November 29, 2025, 18:22 IST

Sweet, spicy, creamy and indulgent, while hot chocolate is made differently in various parts, one thing remains constant – love of chocolate.

There’s no better way to welcome the festive sparkle than with a steaming mug of hot chocolate. It ticks all the right boxes – rich, velvety, and endlessly comforting. As temperatures drop, say yes to Christmas movies, getting cosy under a blanket and sipping on a drink that is low-effort but has a high reward.

Did you know that cultures all over the world make their own version of hot chocolate? Well, this drink might be as easy as melting chocolate into milk, but it can turn into a gourmet indulgence and has countless variations to explore. From decadent European-style sipping chocolate and spiced Mexican hot chocolate to frothy café-inspired blends and innovative versions infused with hazelnut, caramel, matcha, or even chilli.

We look at 5 versions of the hot chocolate that is enjoyed all around the world in the winter for its festive appeal and winter warmth.

Colombian hot chocolate

The flavour pairing of sweet and salty is classic. In Colombia, hot chocolate is served with a cube of cheese, and this combination works perfectly. This custom is particularly popular in the capital region of Bogotá, where it is called chocolate santafereño. This drink is made with dark or bittersweet chocolate tablets, and they are melted into milk or water in a special pitcher called an ‘olleta’ or ‘chocolatera’. It is frothed using a wooden whisk called a molinillo.

It is eaten during breakfast or as a snack at noon. The mild, soft white cheese, like queso campesino, queso doble crema, or mozzarella, is dropped into the drink, and the heat melts it, making it gooey and scoopable.

Chai hot chocolate

Not a traditional hot chocolate beverage, but it has found many fans around the world. It is inspired by India’s traditional way of making tea or chai and adopted by the West, as it is similar to the chai tea latte. The Chai hot chocolate is made by steeping the milk and water with whole spices, like cinnamon sticks, cardamom pods, and fresh ginger, along with tea leaves. It is then strained and then chocolate is melted into it and served warm.

Tsokolate

With a deep chocolate flavour, the Tsokolate is a traditional Filipino hot chocolate. It is made with tablea, or tablets of pure ground cacao, milk or water, and sugar. It is made with a traditional wooden whisk called a batirol that is used to mix the ingredients and create a frothy texture. It can either be served thick and rich or ‘Tsokolate Eh’ or ‘Tsokolate Ah’, which is thinner and less decadent. Historically, the richer version is served to important guests.

Champurrado

A warm, thick, chocolate beverage from Mexico, the Champurrado is made from masa harina, Mexican chocolate (often in tablet form, like Ibarra or Abuelita brands), piloncillo (unrefined cane sugar), water or milk, and cinnamon. It is creamy and velvety, yet thick, like a pancake batter. It is traditionally frothed with a wooden whisk called a molinillo. Served hot, it is enjoyed on the Day of the Dead and Christmas holidays with tamales, churros, or pan dulce, a type of sweet bread.