Hot Chocolate Recipe

Combine dry ingredients

In a small bowl, whisk together the unsweetened cocoa powder and granulated sugar to remove lumps and create an even mixture.

Warm the milk and cream

Pour the whole milk and heavy cream into a medium saucepan. Warm over medium-low heat until it is steaming and small bubbles appear around the edge (do not boil), about 5–7 minutes.

Incorporate cocoa mixture

Whisk about 2 tablespoons of the warm milk mixture into the cocoa-sugar mix to make a smooth paste (this prevents clumping), then pour that paste back into the saucepan, whisking to combine thoroughly.

Add chocolate and finish

Add the chopped bittersweet chocolate and a pinch of salt to the saucepan. Continue to cook over low heat, stirring frequently, until the chocolate has melted and the mixture is smooth and slightly thickened, about 2–4 minutes. Do not let it boil.

Flavor

Remove the pan from the heat and stir in the vanilla extract. Taste and add more sugar or a touch of peppermint extract if desired.

Keep warm: Return the pan to the lowest heat and keep warm, stirring occasionally, or transfer to a thermos or insulated pot if serving later.

Portion: Ladle the hot chocolate into four warmed mugs (about 1 to 1 1/4 cups each).

Top: Add a generous dollop of whipped cream and a handful of marshmallows if desired.

Finish: Sprinkle with chocolate shavings or a dusting of cocoa powder and/or a light pinch of ground cinnamon.

Serve immediately while hot.