Hot Chocolate Recipe

Warm dairy

In a medium heavy-bottomed saucepan, combine 4 cups whole milk and 1 cup heavy cream. Warm over medium-low heat, stirring occasionally, until steam rises and small bubbles form around the edge (do not boil), about 5–7 minutes.

Bloom cocoa

While the milk warms, whisk 1 tablespoon unsweetened cocoa powder and 2 tablespoons granulated sugar in a small bowl with 2 tablespoons of the warm milk to form a smooth paste (this prevents clumps).

Add chocolate

When the milk is steaming, whisk the cocoa paste into the saucepan. Add 4 ounces chopped bittersweet chocolate and a pinch of salt. Reduce heat to low and stir constantly until chocolate is fully melted and the mixture is smooth and glossy, about 2–3 minutes. Do not let it boil.

Finish flavor

Remove from heat and stir in 1 teaspoon vanilla extract. Taste and adjust sweetness: add up to 1 tablespoon more sugar if you prefer sweeter hot chocolate.

Keep warm

Keep the hot chocolate on the lowest heat or transfer to a thermos or slow cooker on low if serving for a crowd. Stir before serving to recombine any separated cream.

Portion: Ladle hot chocolate into mugs (about 1 cup per serving).

Marshmallows: Top each mug with a sprinkle (about 2 tablespoons) of mini marshmallows so they soften slightly on contact.

Whipped cream: Or add a generous dollop (~2 tablespoons) of whipped cream to each mug.

Garnish: Dust with a pinch of ground cinnamon and a light sprinkle of chocolate shavings or cocoa powder. For a bright contrast, finish with a tiny pinch (~1/8 tsp) of flaky sea salt if desired.

Serve: Serve immediately while hot. Stir lightly before drinking to incorporate any garnish that has melted into the drink.