Hot Chocolate Recipe

Combine dry ingredients

In a small bowl, whisk together the unsweetened cocoa powder, granulated sugar, and kosher salt until evenly mixed and free of lumps.

Warm milk and cream

Pour the whole milk and heavy cream into a medium saucepan. Place over medium heat and warm gently, stirring occasionally, until steam appears at the edges and small bubbles form (do not boil) — about 5 to 6 minutes.

Incorporate cocoa mixture

Add the cocoa/sugar/salt mixture to the warm milk in a thin stream while whisking continuously to fully dissolve and avoid clumps. Continue whisking for about 1 minute.

Melt chocolate

Reduce heat to low. Add the finely chopped bittersweet chocolate (or chips) to the saucepan and whisk gently until the chocolate is fully melted and the mixture is glossy and smooth, about 2 to 3 minutes. Keep the liquid below a simmer.

Stir in the vanilla extract, ground cinnamon, and optional instant espresso powder (if using) until incorporated. Taste and adjust sweetness or salt if desired. Heat just until hot, about 1 minute, keeping it under a simmer.

Ladle the hot chocolate into four mugs (about 1 cup each). Top each serving with a generous dollop of whipped cream and a handful of mini marshmallows.

Finish with a light dusting of chocolate shavings or cocoa powder over the whipped cream. Serve immediately and enjoy while hot.

Storage: leftover hot chocolate can be cooled, covered, and refrigerated for up to 3 days. Reheat gently on the stovetop over low heat, whisking to recombine; add a splash of milk if it has thickened.