Rumplemayer’s Hot Chocolate Recipe (2024)

John, if this is too much sugar for you, simply use less. Or... I don’t know, just don’t make this recipe? ¯\_(ツ)_/¯ No need to be negative or judgemental to others.

I have a suggestion John. Replace the chocolate with water. Replace the cream with ice cubes. Omit the sugar. Enjoy!

If you go to Spain, buy a bar of "chocolate a la taza" (any brand; Valor is good and so is Pedro Mayo), and make it as described above. It will come out very thick, almost like a chocolate sauce. Best hot chocolate you'll ever taste!

I remember staying several times at the San Moritz Hotel in the 50s with my family and drinking these wonderful cups of hot chocolate at Rumplemayer's. Rumplemayer's was one of the two restaurants in the hotel along with the Cafe de la Paix. This brings back wonderful memories. Thanks for posting.

I never found diabetics to be a problem. Diabetes, on the other hand... But then again, I never found hot chocolate being sweet to be a problem either.

Loved Rumplemayer's . . . my German immigrant grandparents used to take the subway from Ocean Parkway in Brooklyn to Rumplemayers every Sunday afternoon to have cake and coffee. It reminded them of Europe. Miss it and them!

Just way to much sugar! No wonder diabetics is such a problem. Two tablespoons is already way to much considering the chocolate is already semi-sweet.

When I was 5 (1938) playing in the Tuileries gardens in Paris, my often-away father came to pick me up (leaving nanny and little brother) and walked me across the Rue de Rivoli to Rumplemayer's, having bought me a red balloon outside. When I sat down, I let go the balloon string, and it floated two (more?) stories to a high ceiling...the waiters sorry they could not get to it. The hot chocolate cheered me up, totally!

I suggest heating the milk first and then adding the chocolate, and then stirring till melted--less chance of scorching the chocolate. If you then heat this to around 185F, it'll thicken a lot--similar to French hot chocolate. I prefer it not thickened, and keep it under 145 or so.

sorry. you can't forget the sugar. Sugar brings out the flavor. You can use less, but not by too much. And stevia makes it taste like licorice. yuck.

I totally agree with John - way too much sugar! - if you were having it every day! However, the best part about being an adult is the ability to determine whether something is a twice a year treat, or a twice a day staple! Yay us! ...Oh wait, maybe the last bit makes me a kid after all, and unable to make such monumental decisions for myself :(

Oh, do I remember Rumplemeyer's! Not only was the hotchocolate delicious but it was a great pick up place forsingles!

If you go to Spain, just order hot chocolate and churros. Oh, my.

I have such fabulous childhood memories of drinking this hot chocolate at Rumplemeyers. I continued to go there into my adult hood until they closed. So glad to have the recipe and can’t wait to try it.

In the early '60s, I was secretary to the Food and Beverage Manager at the St. Moritz. What an experience! There were kitchens and sub kitchens, one just for sweets, which employed 5 permanent pastry chefs. To go down to Rumplemeyer's for my coffee break was a daily treat - and one that I prolonged as long as I could! Thanks for this memory.

The first time I made this, I was generous with the sugar and added a pinch of salt and a splash of vanilla extract. I didn't make the whipped cream and used Reddi Whip (the horror) instead with a sprinkle of cinnamon. It was good hot chocolate, if a little too sweet (my fault for adding extra sugar).The SECOND time I made it, I stuck to the recipe exactly and made the unsweetened whipped cream to top it. This time, it was divine. The best hot chocolate I've ever had.

If I want to make it extra special, I sometimes first mix a couple tablespoons of dutch processed cocoa with the sugar. Then add the other ingredients along with a pinch of salt and a dash of vanilla or liqueur. Then top with some of the cream that has been frothed with an immersion blender or frother.

How can a restaurant with the magic name of "Rumplemayer's" close? That's so sad. Thank you for the delicious recipe, though. :)

Now we know why it tasted so good. Going to the city and having hot chocolate at Rumplemayer's from NJ ( yes we were part of the Bridge and Tunnel crowd) with my children and husband brings back sweet memories. Now my children are grown with children have their own. We are all living in California, but thanks to this recipe I can a bit of this experience with my grandchildren.

My mother took me to Rumplemayer’s when I was a child. We traveled from Philadelphia and stayed at the St. Moritz.I’ve lived in Florida for over 50 years now. Still love visiting New York.Thanks for the memory!

Outstanding as written. Don't change anything.

When I was 5 (1938) playing in the Tuileries gardens in Paris, my often-away father came to pick me up (leaving nanny and little brother) and walked me across the Rue de Rivoli to Rumplemayer's, having bought me a red balloon outside. When I sat down, I let go the balloon string, and it floated two (more?) stories to a high ceiling...the waiters sorry they could not get to it. The hot chocolate cheered me up, totally!

I thought this was absolutely delicious--perfect sweetness and perfect viscosity. I'm not a whipped cream lover so I tried it without and thought it rich enough--but not too rich. I used a combination of bittersweet and milk chocolate (about a 4:1 ratio) because that's what I had lying around. I highly recommend it--especially during a bomb cyclone like we're having today.

My husband and I were married at the St. Mortiz Hotel in March, 1982. One of my most vivid memories is of the amazing wedding cake made by Rumplemeyer’s. Oh, to taste that chocolate cake again!

Made this with oat milk for my lactose intolerant wife. Omitted the sugar because it was completely unnecessary. Basically just 62% cacao chocolate melted in oat milk. It was very good. More sugar would have been obscene.

Evoked memories of ice skating in Central Park followed by refuge from the cold with hot chocolate at Rumplemayer’s. Made it this morning in California with Rancho Gordo’s Cacao, used less sugar and didn’t skimp on the whipped cream. Thank you for this wonderful flavor—made me feel like a kid.

In the early '60s, I was secretary to the Food and Beverage Manager at the St. Moritz. What an experience! There were kitchens and sub kitchens, one just for sweets, which employed 5 permanent pastry chefs. To go down to Rumplemeyer's for my coffee break was a daily treat - and one that I prolonged as long as I could! Thanks for this memory.

My mother used to take us to Rumpelmeyer's we loved the hot chocolate. I remember the silver pitchers it came in and the bowls of whipped cream. Loved the stuffed animals, too. Such a treat. Thanks for the recipe!

My English grandmother used to take me to Rumplemayers in the ‘50s. It was such a treat for me. Thank you for evoking wonderful memories along with the recipe (which I will make on this bone chilling cold Sunday afternoon).

I make hot chocolate (vs hot cocoa) a lot, and I agree this would be too sweet for me--health aside, I prefer the taste less sweet. My version would be 5.5 oz Ghiradelli 60% chocolate chips + 2 oz Ghiradelli unsweetened. (The chocolate chips give a slightly better texture than the equivalent bar.) You can obviously alter the ratios to change the sweetness, or add sugar. Add 1/8 tsp salt, maybe vanilla.