Hot Chocolate Recipe

Combine dry ingredients

In a small bowl, whisk together the unsweetened cocoa powder, granulated sugar and fine sea salt until evenly combined and free of lumps.

Warm milk and cream

In a medium heavy-bottomed saucepan over medium-low heat, pour in the whole milk and heavy cream. Heat gently until the mixture is warm and small bubbles appear around the edges (do not boil), about 4–6 minutes, stirring occasionally to prevent a skin from forming.

Incorporate cocoa mixture

Whisk about 2 tablespoons of the warm milk mixture into the cocoa-sugar-salt bowl to make a smooth paste. Then pour that paste back into the saucepan, whisking continuously to fully dissolve and avoid lumps.

Melt chocolate

Add the finely chopped bittersweet chocolate to the saucepan and continue to cook over low heat, stirring constantly, until the chocolate is fully melted and the mixture is smooth and slightly thickened, about 3–5 minutes. Do not let it boil.

Finish and flavor

Remove the pan from heat. Stir in the vanilla extract. Taste and adjust sweetness or salt if needed. For a spiced note, optionally stir in 1/4 tsp peppermint extract or 1 tablespoon bourbon/rum now.

Serve

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

Top each mug with a generous dollop of whipped cream, marshmallows, and chocolate shavings as desired. Sprinkle a pinch of ground cinnamon over the whipped cream or place one cinnamon stick into each mug for stirring.

If using peppermint extract, start with 1/4 teaspoon as listed; stir and taste — peppermint is strong, adjust in 1/8 teaspoon increments if desired.

For adult variation, stir 1 tablespoon of bourbon or dark rum into each mug just before serving.