The Best Campfire Hot Cocoa Recipe

Nothing warms you up quicker than sipping hot cocoa after a day of adventuring in the cold. So the next time you’re packing up to hit the slopes or snowshoe the trails, be sure to bring your Stanley filled with the Best Campfire Hot Cocoa along for the ride.

Recipe contributor Andy Berndt shares, "I love skiing with my boys in Minnesota. We always need a winter warm up when we get back to the car for a snack, and our go-to is hot cocoa."

You’ve probably made hot cocoa a time or two so you might be thinking, “It’s hot cocoa, what makes this one so darn good?”

"After having made hot cocoa about a million times," Andy says, "I picked up some secrets on how to make it better. I slowly started experimenting with different recipes and ingredients and landed on this one. The extra mix-ins take it to the next level!"

Allow us to kick up your traditional hot cocoa a few notches – just in time for National Cocoa Day. Grab your Classic Legendary Bottle or Adventure Shortstack Travel Mug and buckle up! 

The Best Campfire Hot Cocoa Recipe

Servings: This recipe makes approximately 4 8oz cups of hot cocoa.

Ingredients:

• 1/2 cup sugar 
• 2 ounces unsweetened chocolate, chopped
• 1/4 cup unsweetened cocoa powder
• 1/4 cup nonfat dry milk powder or dairy-free milk powder
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 3 1/2 cups of milk or dairy-free substitute

Directions:

1. Put the dry ingredients into a saucepan with two cups milk.
2. Heat on low and start stirring.
3. Stir until chocolate is melted and sugar has dissolved.
4. Add the remaining liquid to your saucepan and bring to 150 degrees, stirring frequently.
5. Transfer hot cocoa to your Stanley Classic Legendary Bottle or Adventure Shortstack Travel Mug. 

Amp it up even further with these optional (but recommended) add-ins:

• Mint extract
• Chili powder
• Orange zest
• Espresso powder
• Chai spices
• Candy cane pieces

And for the 21+ crowd:

• Peppermint Schnapps
• Orange Liqueur 
• Chili Liqueur
• Bourbon

Recipe and photography courtesy of Andy Berndt