Making Hot Chocolate in a Coffee Percolator

Quick answer

• Yes, you can make hot chocolate in a coffee percolator.
• It’s a straightforward process, but requires attention to detail.
• Use a good quality cocoa powder and sweetener.
• Avoid adding milk directly to the percolator.
• Clean the percolator thoroughly afterward.
• It’s best for a “quick and dirty” fix, not gourmet hot chocolate.

For the best results, make sure to use a good quality cocoa powder and sweetener.

Cocoa Powder (8 oz) Dutch Processed Cocoa Powder, Unsweetened, Extra Rich Cocoa Flavor, 22-24% Fat, Premium Culinary Grade, Non-GMO Sourced, Fair Trade Certified, Perfect Cocoa for Baking and Cooking

• REACH YOUR RICHEST CHOCOLATE FLAVOR: Experience this cocoa powder's fabulous high fat content of 22-24% that'll give you the freedom to create rich, fudgy creations with chocolate depth and intensity like never before. Whether it's a decadent dessert or a dreamy drink, this Dutch processed cocoa powder will bestow bold and beautiful chocolate flavor.
• DUTCHED FOR DELICIOUSNESS: Drift into a Dutch processed dreamland where bitterness is banished and blissful baking begins. Our cocoa powder is Dutch processed, which helps to remove bitterness and create smooth, chocolatey flavor.
• MEET YOUR NEW GO-TO COCOA COMPANION: No cocoa connoisseur's collection is complete without a pouch of our culinary grade Dutch processed cocoa powder. With its unmatched versatility, it’s the cocoa powder companion for righteously rich brownies, marvelously moist cakes, and sensationally silky frostings that’ll have you saying ‘fudge yeah’ with every bite.
• NON-GMO, FAIR TRADE, UNSWEETENED, DUTCH PROCESSED COCOA POWDER: We sourced the globe to find the highest quality, all-natural, non-GMO cocoa beans for use in our 22-24% fat culinary grade cocoa powder. Our Dutch Cocoa is fair-trade certified by Fair Trade USA, enabling you to feel confident in the sustainable, supportive supply chain that brings cocoa from us to you. Savor the satisfaction of starting with premium, wholesome ingredients for all of your chocolate baking needs.
• BAKE A DIFFERENCE WITH US: When you purchase Modern Mountain products, your great baking helps to give back to people and our planet. Our Rise Up Baking Scholarship supports aspiring bakers with a bit of dough for their first year of a Baking & Pastry Arts program. Additionally, our partnership with 1% for the Planet means that a portion of every purchase is donated to environmental causes that help to heal and support our Earth.

Buy on Amazon

Who this is for

• Campers and outdoor enthusiasts looking for a warm drink.
• Anyone who has a coffee percolator and wants to try something different.
• Folks who need a simple, warming beverage without a lot of fuss.

What to check first

Brewer type and filter type

You’re using a percolator, that’s the main thing. No special filters needed here, just the basket that comes with it. Make sure it’s clean and fits snugly.

Water quality and temperature

Start with good water. If your tap water tastes off, your hot chocolate will too. Filtered water is always a solid choice for any drink. You’ll want hot water to start, but the percolator will do the heating.

Grind size and coffee freshness

This doesn’t apply to hot chocolate. We’re not grinding beans here, so don’t worry about it. Just make sure your cocoa and sugar are fresh.

Coffee-to-water ratio

For hot chocolate, we’re talking about cocoa and sugar to water. A good starting point is about 2 tablespoons of cocoa and 1-2 tablespoons of sugar per 8 oz of water. Adjust to your taste. Too little and it’s weak, too much and it’s cloying.

Cleanliness/descale status

This is huge. If your percolator has old coffee residue, it’ll ruin your hot chocolate. Give it a good scrub. If it’s been a while, a descaling might be in order. Nobody wants coffee-flavored hot chocolate.

Step-by-step (brew workflow)

1. Gather your ingredients: You’ll need cocoa powder, sugar (or your preferred sweetener), and water. Maybe a pinch of salt to enhance the chocolate flavor.

• What “good” looks like: Everything is measured out and ready to go. No scrambling mid-process.
• Common mistake: Forgetting an ingredient. Double-check your pantry before you start.

2. Add water to the percolator: Fill the main chamber with your desired amount of cold water. Don’t overfill.

• What “good” looks like: Water level is below the fill line and the basket will sit properly.
• Common mistake: Overfilling. This can lead to overflow and a messy situation.

3. Prepare the cocoa mixture: In a separate bowl or directly in the percolator basket, combine your cocoa powder and sugar. Mix them well to break up any clumps.

• What “good” looks like: A smooth, dry mixture with no big lumps of cocoa or sugar.
• Common mistake: Adding the cocoa and sugar directly to the hot water in the percolator. This makes it hard to dissolve evenly.

4. Place the basket in the percolator: Put the basket containing your dry cocoa and sugar mixture into the percolator. Ensure it’s seated correctly.

• What “good” looks like: The basket sits firmly on its support, with the tube extending down into the water.
• Common mistake: Not seating the basket properly. This can cause uneven brewing or allow dry ingredients to fall into the water.

5. Place the lid on: Secure the lid on the percolator.

• What “good” looks like: The lid is on tight, ready for brewing.
• Common mistake: Leaving the lid off. This lets heat escape and can make a mess.

6. Heat the percolator: Place the percolator on a heat source (stovetop, campfire). Start with medium heat.

• What “good” looks like: Gentle heat applied evenly. You’re not trying to scorch anything.
• Common mistake: High heat. This can burn the cocoa and sugar, leading to a bitter taste.

7. Wait for perking: Listen and watch. You’ll start to hear bubbling and see liquid dripping from the center tube. This is the “perking” stage.

• What “good” looks like: A steady, rhythmic perking sound and visual. The liquid should be dark and flowing.
• Common mistake: Impatience. Let it perk for a bit to fully dissolve and blend.

8. Perk for 5-8 minutes: Once perking begins, reduce heat slightly to maintain a steady but not aggressive perking. Let it run for about 5-8 minutes.

• What “good” looks like: A consistent flow of hot chocolate liquid. The color deepens as it brews.
• Common mistake: Over-perking. This can make the chocolate too concentrated or even start to burn it.

9. Remove from heat: Carefully take the percolator off the heat source.

• What “good” looks like: The percolator is safely removed from the heat.
• Common mistake: Leaving it on the heat too long.

10. Let it settle: Allow the percolator to sit for a minute or two. This lets the perking action stop completely.

• What “good” looks like: The bubbling has ceased, and the liquid is still.
• Common mistake: Pouring immediately. This can result in a less smooth texture.

11. Pour and serve: Carefully pour the hot chocolate into mugs. Be mindful of the hot liquid.

• What “good” looks like: A rich, dark, steaming mug of hot chocolate.
• Common mistake: Not stirring before pouring. Some sediment might settle.

12. Clean immediately: As soon as you’re done, disassemble and clean the percolator. This is crucial.

• What “good” looks like: All parts are washed and dried, ready for next time.
• Common mistake: Letting it sit dirty. Dried cocoa and sugar are a nightmare to clean.

Common mistakes (and what happens if you ignore them)

Decision rules (simple if/then)

• If your tap water tastes bad, then use filtered water because it will improve the hot chocolate flavor.
• If you want a richer chocolate flavor, then use a higher ratio of cocoa powder to water because it will intensify the chocolate taste.
• If you notice a burnt smell, then immediately remove the percolator from heat because the chocolate is likely scorching.
• If your hot chocolate is too bitter, then add a bit more sugar or sweetener because sweetness balances bitterness.
• If you want a smoother texture, then whisk the cocoa and sugar thoroughly before perking because this helps them dissolve better.
• If you’re making hot chocolate for a crowd, then consider making a larger batch by increasing all ingredients proportionally because this scales the recipe easily.
• If you want to add a hint of complexity, then add a tiny pinch of salt to the dry ingredients because salt enhances chocolate flavor.
• If you want to avoid a mess, then don’t overfill the water because it will boil over.
• If you’re camping and using a campfire, then use indirect heat or coals rather than direct flame because this offers more control and prevents burning.
• If you find the hot chocolate too thin, then you can try reducing the water slightly next time or perking for a minute longer because this concentrates the flavor.

FAQ

Can I use pre-sweetened hot chocolate mix in a percolator?

You can, but it’s usually not recommended. The mix can be finer and might clog the percolator more easily. Plus, you lose control over the sweetness.

What kind of cocoa powder should I use?

Unsweetened cocoa powder is best. Dutch-processed cocoa offers a smoother, less acidic flavor, while natural cocoa can be a bit more robust. Experiment to see what you like.

How do I make it creamier?

Don’t add milk directly to the percolator. Instead, heat your milk separately and then pour the brewed chocolate concentrate into your mug with the warm milk.

Will my hot chocolate taste like coffee?

If your percolator is clean, it shouldn’t. However, if there’s residual coffee oil or grounds, you might get a faint coffee note. Thorough cleaning is key.

How long does it take to make?

From start to finish, including heating and perking, it typically takes about 10-15 minutes.

Can I add marshmallows or whipped cream?

Absolutely! Add those after you’ve poured the hot chocolate into your mug. They’re the perfect finishing touch.

Is this the best way to make hot chocolate?

For convenience and a rustic experience, it’s decent. For gourmet hot chocolate, other methods like stovetop simmering or using a dedicated hot chocolate maker will give you more control and a richer result.

What if I don’t have a separate bowl to mix the cocoa and sugar?

You can mix them directly in the percolator basket. Just make sure to distribute them evenly before placing the basket into the percolator.

What this page does NOT cover (and where to go next)

• Making gourmet hot chocolate with chocolate bars.
• Using alternative brewing methods for hot chocolate (like a French press or stovetop pot).
• Detailed cleaning and descaling procedures for specific percolator models.
• Recipes for flavored hot chocolates (e.g., peppermint, Mexican hot chocolate).