In the context of hot milky beverages, on a daily basis, calling it hot chocolate or hot cocoa is interchangeable to me. But I realize there is a difference, and it's not hard to figure out.

Hot cocoa is made with dry cocoa powder. The easiest way to make is to combine cocoa, sugar and milk and heat it up. Here is a fancier recipe:

Hot Breakfast Cocoa

1/3 cup unsweetened cocoa powder
1/3 cup sugar
Dash salt
1/2 cup water
3 1/2 cups milk
1/2 teaspoon vanilla
Marshmallows

In a saucepan mix cocoa, sugar, and salt. Stir in water. Bring to boiling, stirring constantly, and boil for 1 minute. Stir in the milk, and heat almost to boiling, but do not boil. Add vanilla and beat with a rotary beater just before serving. Float marshmallows atop hot beverage.

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Here is a recipe for real hot chocolate from the February 1999 Gourmet magazine:

Creamy Hot Chocolate

1/3 cup well-chilled heavy cream
1 tablespoon sugar
4 oz fine-quality bittersweet chocolate (not unsweetened)
2 cups whole milk

Beat the cream with sugar until it just holds stiff peaks. Chop the chocolate and reserve 2 teaspoons. In a small saucepan heat the milk with the remaining chocolate over moderate heat, stirring, until it just comes to a simmer. Pour the hot chocolate into two large mugs and top with whipped cream and reserved chocolate.


Either way. Hot cocoa is easier because it has a long shelf life and is less expensive.