Judy’s Hot Chocolate Recipe from The Santa Clause

What’s Up, Hungry People

‘Tis the season for Christmas movie marathons! One of my favorite Christmas movies is Tim Allen’s 1994 classic The Santa Clause—and if you haven’t seen this cinematic masterpiece that is peak 1990s family-friendly comedy, do yourself a favor and watch it this Christmas. It’s one of those movies that brings back all the nostalgic holiday vibes, complete with magical snowfalls, adorable elves, and of course, the unforgettable scene where Scott Calvin (Tim Allen) drinks a cup of perfect hot cocoa made by the elf, Judy. That cup of cocoa had a chokehold on my childhood, and to this day, I can’t watch that scene without feeling the urge to grab a mug and cozy up.

I remember being very concerned as a four-year-old that we didn’t have a fireplace—and how would Santa enter our home without one? Well, The Santa Clause made sure to answer this question for my childhood self in a way that solidified my belief in Santa for many years. Plus, it added an extra sprinkle of magic knowing that elves like Judy were hard at work making sure Santa (and all of us) got the best cocoa possible. Judy said she’d been perfecting her hot chocolate recipe for 1200 years, and honestly, it shows. There’s something so comforting about the thought of sipping that iconic hot chocolate while Santa’s sleigh flies overhead.

As a kid, I was determined to recreate Judy’s hot cocoa magic right in my kitchen. My method? Sneak in as many marshmallows as I could and stir until they melted—then sneak a few more because, hey, it was Christmas after all!

I’d stand there with my oversized mug, the chocolatey aroma filling the kitchen, convinced I had unlocked the secret to the perfect hot chocolate. Sure, it was just a bunch of marshmallows and store-bought cocoa mix, but it soothed my little four-year-old soul and made me feel like I was part of the North Pole magic. And today, I’m sharing a version that’s a little more grown-up, but still packed with all the nostalgia and warmth of that first taste of holiday cocoa.

Making Judy’s Hot Chocolate

This hot chocolate recipe relies heavily on my own childhood nostalgia for hot cocoa. Here’s what you need:

• Milk: Whole milk is best because its fat content will hold on to the most chocolatey flavor.
• Evaporated milk: This addition will make the hot chocolate silky smooth and a bit richer.
• Heavy cream: When shaken, it adds air and fluffiness to the drink.
• Semi-sweet chocolate chips: Semi-sweet is preferred over dark chocolate for this recipe to achieve a balanced chocolate flavor (feel free to adjust the amount to your personal preference).
• Hot fudge sundae topping: Adds the “extra chocolate” in the cold foam, making it even more decadent.
• Marshmallows: These are whisked into the recipe—not just on top—creating a fluffy texture in the hot chocolate.

“Not too hot, not too cold. Extra chocolate.”

The secret to the perfect hot chocolate isn’t necessarily the cream or cocoa. In fact, getting the temperature just right is the key to the highest enjoyment.

This recipe has two chocolatey phases—the first is heating the whole milk, evaporated milk, and marshmallows together with the chocolate chips to make a thick but smooth chocolate sauce. You want this chocolate to be steaming hot, but as soon as it starts to bubble, remove it from the heat so it doesn’t start to cook and burn.

The second phase is to make a cold chocolate cream to mix into the chocolate sauce, achieving the perfect hot chocolate in both temperature and taste.

“Shaken, not stirred.”

Now, please understand this is a fictional movie with fictional characters and apparently fictional physics. I cannot stress enough—DO NOT SHAKE HOT LIQUIDS IN ENCLOSED CONTAINERS—IT WILL EXPLODE.

I’m not sure what Judy was on when she said shaking the drink was part of the process. Unfortunately for Judy, this is not possible.

WARNING – IMPORTANT – DO NOT SHAKE HOT LIQUIDS! DON’T LISTEN TO THE ELF!

Instead, make a cold chocolate cream that can be shaken into a foam in a cocktail shaker or mason jar. You want to shake until foamy and slightly thickened (but don’t over-shake into a chocolate butter, as good as that sounds).

Then pour this cold chocolate foam into the steaming hot chocolate sauce and stir until it is just combined into a consistent color. The hot chocolate will mix with the cold cream to make the perfect temperature hot chocolate.

Let’s Cook

In a large pot over medium heat, whisk together the whole milk, evaporated milk, and marshmallows. Keep stirring until the marshmallows start to melt into the milk—this is when the magic happens! Once the marshmallows are just beginning to melt, add in your semi-sweet chocolate chips. Stir continuously, making sure nothing sticks or burns on the bottom of the pot. Keep it going until the marshmallows are completely melted, and the chocolate has fully combined into the milk. You want the liquid to be soupy but not thickened. When it begins to steam and bubble, take it off the heat. Remember, we’re looking for a perfect temperature—not too hot!

Making the Cold Chocolate Cream

While your hot chocolate sauce is coming together, grab a mason jar or cocktail shaker and combine the cold heavy cream, cold whole milk, and hot fudge sundae topping. Shake it like you mean it! (But remember—only shake cold liquids!) You’re aiming for a light and foamy consistency, which should take about five minutes of vigorous shaking.

Combining the Hot and Cold

Now that both components are ready, carefully transfer your hot chocolate sauce to a serving pitcher. Pour the cold cream on top, then use a long spoon to stir everything together until it’s a consistent color throughout. The combination of hot and cold will bring it to the perfect drinking temperature—just like Judy would want!

Alternative Serving Instructions

For a fun presentation, use a ladle to fill individual cups about halfway with the hot chocolate sauce. Then, pour the cold chocolate cream on top until each cup is about 3/4 full. Stir each cup until the color is consistent, and serve warm. This method lets everyone see the magic of the hot chocolate and cold cream mixing together.

Reheating Judy’s Hot Chocolate

If you’ve got leftovers (unlikely, but just in case), you’ll notice that as the hot chocolate cools, it’ll firm up to about pudding consistency. To bring it back to its original state, reheat the hot chocolate in 30-second intervals in the microwave, stirring between each round until it returns to a warm, drinkable consistency.

Extra Tips for the Perfect Hot Chocolate

• Avoid burning the chocolate: Always keep an eye on the heat when making the hot chocolate sauce. Chocolate can burn quickly, so remove it from the heat as soon as it starts to bubble.
• Don’t over-shake the cream: When shaking the cold cream mixture, aim for a foamy texture, not a thick one. Over-shaking can turn it into butter, which is not what we’re going for here.
• Use quality chocolate: The type of chocolate chips you use will significantly affect the final taste. Choose a good brand of semi-sweet chocolate for the best results.
• Temperature is key: Mixing the hot chocolate sauce with cold cream brings the temperature down to a perfect drinking level. If it’s still too hot or too cold for your taste, adjust the amount of cold cream added.
• Serve immediately: This hot chocolate is best served fresh. If left to sit, the texture may change, so gather everyone around before pouring!

Common Questions about Hot Chocolate from the Santa Clause

• Can I use dark chocolate instead of semi-sweet? Yes, but keep in mind that dark chocolate will make the hot chocolate richer and a bit more intense in flavor. Adjust the amount of chocolate chips to suit your preference.
• What if I don’t have evaporated milk? You can substitute half-and-half or just add more whole milk, but the texture might not be as silky.
• Why shouldn’t I shake hot liquids? Shaking hot liquids can cause the container to build up pressure and potentially explode. Always shake cold liquids or use a stirring method for hot beverages.
• Can I make this ahead of time? You can prepare the hot chocolate sauce and cold cream separately in advance, but don’t mix them until just before serving. Reheat the hot chocolate sauce gently before adding the cold cream for best results.

Making Judy’s hot chocolate is like reliving a little bit of childhood magic, one cup at a time. This recipe brings back all those warm holiday vibes and just a bit of the fun whimsy that The Santa Clause promises. So next time you’re curled up on the couch with your favorite holiday movie, this hot chocolate will be the perfect cozy companion. With each sip, you can taste the nostalgia, that comforting sweetness that’s just right. There’s no need for a North Pole elf to make this feel special—it’s all about capturing that simple joy of a great cup of cocoa. Get your mugs ready, gather your favorite people, and let the holiday cheer begin!

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