Hot Chocolate Recipe

Combine dry ingredients

In a small bowl, whisk together the unsweetened cocoa powder and granulated sugar until evenly combined and free of lumps. This helps the cocoa incorporate smoothly into the milk.

Warm milk and cream

In a medium saucepan, pour in the whole milk and heavy cream. Warm over medium-low heat, stirring occasionally, until the milk is steaming and small bubbles form around the edges (do not boil). This should take about 5–7 minutes.

Incorporate cocoa and sugar

Whisk about 2 tablespoons of the warm milk into the cocoa-sugar mixture to make a smooth paste (this prevents clumps), then whisk that paste back into the saucepan with the warmed milk and cream. Continue to heat, whisking steadily, until the mixture is well combined and begins to steam again, about 1–2 minutes.

Melt the chocolate

Reduce heat to low. Add the finely chopped bittersweet chocolate to the saucepan and whisk constantly until fully melted and smooth, about 2–3 minutes. If the mixture appears too thick, raise the heat slightly and whisk until smooth; do not let it boil.

Finish and season

Remove the saucepan from the heat. Stir in the vanilla extract and a pinch of kosher salt. Taste and adjust sweetness if needed by adding up to 1 tablespoon more sugar, whisking until dissolved.

Ladle the hot chocolate into four warmed mugs (about 1 cup each).

Top each mug with a dollop of whipped cream or a handful of mini marshmallows as desired.

Dust with a light sprinkle of cinnamon and/or grated chocolate or cocoa powder. Add a peppermint stick or cinnamon stick for stirring, if using.

Serve immediately. If reheating leftovers, do so gently over low heat or in short bursts in the microwave, whisking between intervals to restore smoothness.