Hot Chocolate Recipe

Warm milk and cream

In a medium saucepan set over medium-low heat, combine 4 cups whole milk and 1 cup heavy cream. Warm gently until steam rises and small bubbles form at the edges, about 5–7 minutes. Do not boil.

Add dry cocoa and sugar

Whisk in 1 tablespoon unsweetened cocoa powder and 3 tablespoons granulated sugar until fully dissolved and the mixture is smooth. Continue heating, stirring frequently, for 1–2 minutes.

Melt chocolate

Reduce heat to low. Add 4 ounces finely chopped bittersweet chocolate and a pinch of salt. Stir constantly until the chocolate is completely melted and the mixture is glossy and uniform, about 2–3 minutes. If mixture seems too thick, add up to 1/4 cup additional milk to reach desired consistency.

Finish with vanilla

Remove the saucepan from the heat and stir in 1 teaspoon pure vanilla extract. Taste and adjust sweetness with an additional 1/2–1 tablespoon sugar if desired.

Divide the hot chocolate among 4 mugs (approximately 1 to 1 1/4 cups per serving).

Top each mug with a generous spoonful of whipped cream and a small handful of mini marshmallows (about 1/4 cup marshmallows per mug).

Sprinkle each serving with a pinch of ground cinnamon and 1/2 teaspoon chocolate shavings or a light dusting of cocoa powder, if using.

Serve immediately while hot. Stir before drinking to incorporate whipped cream if desired.