Hot Chocolate Recipe

Prepare dry cocoa mixture

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

Heat milk

Pour 2 cups of whole milk into a small saucepan. Place saucepan over medium-low heat. Warm the milk gently, stirring occasionally, until it is hot and steaming but not simmering (about 4–6 minutes). Small bubbles will form around the edges — do not let it boil.

Bloom cocoa

Take about 2 tablespoons of the warm milk from the pan and whisk it into the cocoa-sugar mixture to make a smooth paste (this prevents clumping).

Combine and melt chocolate

Pour the cocoa paste back into the saucepan with the remaining warm milk and whisk to combine. Add the 1 ounce of chopped bittersweet chocolate (or chocolate chips) and a pinch of salt. Continue to cook over low heat, whisking constantly, until the chocolate has fully melted and the mixture is smooth and slightly thickened (about 2–3 minutes).

Finish

Remove the saucepan from the heat. Stir in 1 teaspoon vanilla extract. Taste and adjust sweetness if needed, adding up to 1 additional teaspoon of sugar if you prefer it sweeter.

Serve

Divide the hot chocolate between two mugs. Top each with a generous spoonful of whipped cream (about 1/4 cup per mug) and sprinkle 1 tablespoon of mini marshmallows on each. If desired, dust with a light pinch (about 1/8–1/4 teaspoon) of ground cinnamon for extra warmth. Serve immediately.