Hot Chocolate Recipe

Prepare dry mix

In a small bowl, whisk together the unsweetened cocoa powder and granulated sugar to remove lumps. Set aside.

Heat milk and cream

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

Incorporate cocoa and sugar

Lower the heat to medium-low. Sprinkle the cocoa-sugar mixture into the warm milk in a steady stream while whisking continuously to fully dissolve and avoid clumps.

Melt chocolate

Add the finely chopped bittersweet chocolate to the saucepan. Continue whisking until the chocolate is fully melted and the mixture is smooth and glossy, about 2–3 minutes. Keep the temperature low so the chocolate doesn’t seize.

Season and finish

Stir in the vanilla extract and fine sea salt. Taste and adjust sweetness: add up to 1–2 tablespoons more sugar if you prefer sweeter hot chocolate. Keep warm on the lowest heat for up to 5 minutes, whisking occasionally.

Divide the hot chocolate among 4 mugs (about 1 cup each).

Top each mug with a dollop of whipped cream (about 2–3 tablespoons per mug) and a sprinkle of cinnamon if desired.

Add mini marshmallows to taste, and finish with chocolate shavings or a light dusting of cocoa powder.

If using flavored syrup (peppermint or caramel), drizzle about 1/2 tablespoon per mug or stir into the hot chocolate before adding toppings.

Serve immediately while hot.