16 Oz. Hot Chocolate Recipe

Hot Chocolate

1. 1

   Heat milk and cream

   In a small saucepan over medium-low heat, combine 1 cup whole milk and 1/2 cup heavy cream. Warm the mixture gently, stirring occasionally, until small steam wisps appear and tiny bubbles form at the pan edge (do not let it boil). This should take about 4–5 minutes.

2. 2

   Whisk dry chocolate elements

   While the milk warms, whisk together 1 tablespoon unsweetened cocoa powder and 1 teaspoon granulated sugar in a small bowl to remove lumps. Add a fine pinch of salt to the cocoa-sugar mixture and mix.

3. 3

   Temper cocoa into milk

   When the milk is hot but not boiling, add the cocoa-sugar mixture to the saucepan and whisk vigorously until fully dissolved and smooth, about 30–45 seconds.

4. 4

   Add chopped chocolate

   Reduce heat to low. Add 3 oz chopped dark chocolate (or chocolate chips) to the saucepan. Let sit for 20–30 seconds to begin melting, then whisk continuously until the chocolate is completely incorporated and the mixture is smooth and glossy, about 1–2 minutes.

5. 5

   Finish and flavor

   Remove the saucepan from the heat. Stir in 1/2 teaspoon vanilla extract. Taste and adjust sweetness if desired (add up to 1 teaspoon additional sugar, 1/4 teaspoon at a time).

6. 6

   Serve

   Pour the hot chocolate into a 16 oz mug or cup. Top with about 2 tablespoons whipped cream and 2 tablespoons mini marshmallows if using. Dust lightly with 1 teaspoon cinnamon or cocoa powder for garnish if desired.

7. 7

   Safety and storage note

   Serve immediately while hot. Leftover hot chocolate can be cooled, refrigerated up to 2 days, and gently reheated over low heat, whisking to recombine; you may need to add a splash of milk to restore texture.