Hot Chocolate Recipe

Measure and prepare

Measure out milk, cream, cocoa powder, sugar, and chop the semisweet chocolate into small pieces so it melts quickly. Have vanilla and salt ready.

Combine dry cocoa and sugar

In a small bowl, whisk together the cocoa powder and granulated sugar to break up any lumps. This helps create a smooth chocolate base when added to the milk.

Warm milk and cream

Place a medium saucepan over medium-low heat. Pour in the whole milk and heavy cream and warm gently until small bubbles form around the edges and steam rises, about 4–6 minutes. Do not boil.

Incorporate cocoa mixture

Gradually whisk the cocoa-sugar mixture into the warm milk, whisking constantly to fully dissolve and avoid clumps. Continue to heat for 1–2 minutes until the mixture is uniform and aromatic.

Add chocolate and melt

Add the chopped semisweet chocolate to the pan. Stir constantly with a heat-resistant spatula or whisk until the chocolate is fully melted and the drink is smooth, about 2–3 minutes. Keep heat at medium-low to prevent scorching.

Season and finish

Remove the pan from heat. Stir in the vanilla extract and sea salt. Taste and adjust sweetness — add up to 1 tablespoon more sugar if you prefer sweeter hot chocolate. If you want a spicy note, whisk in the cayenne pepper (optional) a pinch at a time.

Ladle the hot chocolate into 4 warmed mugs (about 1 cup each).

Top each mug with whipped cream and/or a handful of mini marshmallows as desired.

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

Serve immediately while hot. If reheating later, warm gently over low heat and whisk to recombine.