Hot Chocolate Recipe

Combine dry ingredients

In a small bowl, whisk together the unsweetened cocoa powder, granulated sugar, and a pinch of salt until evenly combined and free of lumps.

Warm the milk and cream

In a medium saucepan, combine the whole milk and heavy cream. Place over medium-low heat and warm gently until steam begins to rise and small bubbles form around the edges, about 4–6 minutes. Do not let it boil.

Incorporate cocoa mixture

Whisk about 2 tablespoons of the warm milk mixture into the dry cocoa-sugar mixture to make a smooth paste (this prevents clumps). Then pour that paste back into the saucepan, whisking constantly to incorporate.

Melt the chocolate

Add the finely chopped bittersweet chocolate to the saucepan. Continue to cook over medium-low heat, whisking frequently, until the chocolate is fully melted and the mixture is smooth and slightly thickened, another 2–3 minutes. Do not boil.

Finish and season

Remove the saucepan from the heat. Stir in the vanilla extract. Taste and adjust sweetness or salt if needed. If using peppermint extract, add here (start with 1/4 tsp and adjust to taste).

Ladle the hot chocolate into 4 warmed mugs (about 3/4 cup each). Top each serving with an equal portion of whipped cream and mini marshmallows. Sprinkle chocolate shavings and a light dusting of ground cinnamon over the top, or add a cinnamon stick for stirring.

Serve immediately while hot. Leftover hot chocolate can be cooled, refrigerated up to 2 days, then reheated gently on the stove, whisking to recombine. If reheating a previously separated mixture, whisk vigorously or use a handheld frother to restore smoothness.