Hot Chocolate Recipe

Combine dry components

In a small bowl, whisk together the unsweetened cocoa powder, granulated sugar, and fine sea salt until evenly combined. This helps prevent clumps when added to the milk.

Warm milk and cream

Pour the whole milk and heavy cream into a medium saucepan. Heat over medium-low heat, stirring occasionally, until the mixture is warm and small bubbles appear at the edges (do not let it boil). This should take about 4–6 minutes.

Incorporate cocoa mixture

Add the cocoa-sugar-salt mixture to the warmed milk. Whisk continuously until the dry mixture is fully dissolved and the liquid is smooth, about 1–2 minutes.

Melt the chocolate

Reduce heat to low. Add the chopped bittersweet chocolate and whisk constantly until the chocolate is completely melted and the hot chocolate is glossy and uniform, about 2–3 minutes. Keep the mixture at a gentle steam — do not boil, to avoid scalding and separating.

Finish and season

Remove the pan from the heat and whisk in the pure vanilla extract. Taste and adjust sweetness or salt as desired (add up to 1 additional tablespoon sugar or a pinch more salt).

Serve

Ladle the hot chocolate into four mugs (about 1 cup each). Serve immediately while hot.

Top each mug with a generous dollop of whipped cream or a handful of mini marshmallows, if desired.

Sprinkle a light dusting of ground cinnamon and/or chocolate shavings or cocoa powder over the top for aroma and presentation.

For a finishing touch, scatter a tiny pinch of flaky sea salt on the whipped cream to heighten the chocolate flavor.

Optional variation: for a spiced version, whisk 1/4 tsp ground cinnamon and a pinch of cayenne into the cocoa mixture in Step 1; for a peppermint twist, stir in 1/4 tsp peppermint extract with the vanilla at the end.