Hot Chocolate Recipe

Prepare chocolate slurry

In a small heatproof bowl, combine the unsweetened cocoa powder and granulated sugar. Add 2 tablespoons of the milk and whisk until you have a smooth, pourable paste with no lumps.

Warm the milk

Pour the remaining milk (about 3 7/8 cups) into a medium saucepan. Warm over medium-low heat, stirring occasionally, until steam rises and small bubbles form around the edges (do not boil), about 4–6 minutes.

Combine slurry and milk

Whisk the cocoa-sugar slurry into the warmed milk until fully incorporated and the mixture looks uniform.

Add chocolate and seasonings

Tear or chop the semisweet chocolate into small pieces and add to the saucepan along with the pinch of kosher salt. Continue to heat gently, whisking constantly, until the chocolate is fully melted and the mixture is smooth, about 2–3 minutes. Do not let it boil.

Finish with vanilla

Remove the pan from heat and whisk in the vanilla extract. Taste and adjust sweetness: add up to 1 tablespoon more sugar if you prefer a sweeter drink.

Serve

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

Top each mug with a generous dollop of whipped cream (about 2 tablespoons per cup) and a small handful of mini marshmallows if desired.

Sprinkle a light dusting of ground cinnamon and a tiny pinch of nutmeg over the whipped cream for warm spice notes.

Finish with chocolate shavings (about 1/4 tablespoon per mug) or a drizzle (1 tsp) of peppermint syrup for a holiday variation.

For a richer, frothier texture: after heating, use an immersion blender to froth the hot chocolate for 10–20 seconds before ladling into mugs.