Hot Chocolate Recipe

Prep chocolate

Chop the semi-sweet chocolate into small, uniform pieces so it melts quickly and evenly. Measure cocoa powder, sugar, and salt and set aside.

Warm dairy

In a medium heavy-bottomed saucepan, combine the whole milk and heavy cream. Warm over medium heat until the mixture is steaming and small bubbles form around the edges (do not boil), about 5–7 minutes. Stir occasionally to prevent a skin from forming.

Bloom cocoa and sugar

Whisk the unsweetened cocoa powder, granulated sugar, and fine sea salt into a small bowl with 2 tablespoons of the warm milk/cream mixture to make a smooth paste (this prevents lumps). Return the paste to the saucepan and whisk to incorporate fully.

Melt chocolate

Reduce heat to low. Add the chopped semi-sweet chocolate to the warm dairy mixture and stir constantly with a heatproof spatula or whisk until the chocolate is fully melted and the mixture is smooth, about 2–3 minutes.

Finish and flavor

Remove the pan from heat. Stir in the pure vanilla extract. Taste and adjust sweetness or salt as needed. If desired, add 1/4 tsp peppermint extract for a mint variation (optional).

Ladle the hot chocolate into four 8-oz mugs. Top each serving with whipped cream or a handful of mini marshmallows, sprinkle with chocolate shavings and a light dusting of ground cinnamon if desired. Garnish with a cinnamon stick for stirring.

Serve immediately while hot. If reheating, do so gently over low heat or in short bursts in the microwave, whisking between intervals to keep the texture smooth.