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Ingredients
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Hot Cocoa
Housemade Whipped Cream & Garnish
Method
Hot Cocoa
Warm the milk
In a small saucepan over medium-low heat, combine 2 cups whole milk and 1/4 cup heavy cream. Warm gently until steam begins to rise and tiny bubbles form around the edge, about 3–5 minutes. Do not boil.
Make cocoa slurry
While milk warms, in a small bowl whisk together 2 tablespoons unsweetened cocoa powder and 2 tablespoons granulated sugar with 1–2 tablespoons of the warm milk to make a smooth paste. This prevents lumps.
Combine and melt chocolate
Whisk the cocoa paste into the warm milk. Add 1 ounce finely chopped dark chocolate and continue whisking over low heat until chocolate is fully melted and the mixture is smooth, about 2–3 minutes.
Finish and season
Remove from heat and stir in 1/2 teaspoon vanilla extract and 1/8 teaspoon salt. Taste and adjust sweetness if desired by adding more sugar (start with 1 teaspoon).
Serve
Divide hot cocoa between two mugs (approximately 1 cup each).
Housemade Whipped Cream & Garnish
Chill equipment
Place a metal mixing bowl and beaters or whisk in the freezer for 5–10 minutes to chill (helps cream whip faster).
Whip cream
Add 1/2 cup cold heavy cream, 1 tablespoon powdered sugar, and 1/4 teaspoon vanilla extract to the chilled bowl. Using a hand mixer or whisk, beat until soft-medium peaks form (stiff enough to hold shape but still smooth), about 1.5–3 minutes depending on speed.
Top the cocoa
Spoon or pipe a generous dollop of the whipped cream onto each mug of hot cocoa.
Garnish
Sprinkle 1 teaspoon grated chocolate or a light dusting of cocoa powder over the whipped cream and scatter mini marshmallows (about 1–2 tablespoons divided) if desired. Serve immediately.