Hot Chocolate Recipe

Combine dry ingredients

In a medium bowl, whisk together the unsweetened cocoa powder and granulated sugar until evenly combined and there are no large lumps.

Warm dairy

In a medium saucepan over medium heat, combine the whole milk and heavy cream. Warm gently, stirring occasionally, until the mixture is steaming and small bubbles form around the edges (do not boil).

Incorporate cocoa mixture

Reduce heat to medium-low. Sprinkle the cocoa-sugar mixture into the warm milk while whisking continuously to dissolve the cocoa and prevent clumps.

Add chocolate and salt

Once the cocoa is fully incorporated and the mixture is smooth, add the finely chopped bittersweet chocolate and salt. Continue to whisk and stir until the chocolate is completely melted and the hot chocolate is glossy and smooth, about 2–3 minutes.

Adjust flavor

Remove from heat and stir in the vanilla extract. Taste and, if desired, stir in the ground cinnamon and/or the espresso/strong brewed coffee for extra depth. If the hot chocolate tastes too bitter, add up to 1–2 tablespoons more sugar to taste.

Keep warm

Keep the hot chocolate over the lowest heat setting while you prepare cups and toppings, stirring occasionally to prevent a skin from forming.

Serve

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

Top

Top each mug with a generous dollop of whipped cream and/or a handful of marshmallows. Sprinkle with chocolate shavings or a dusting of cocoa powder. If using, add crushed peppermint candy for a festive touch.

Optional finishing step

For a richer foam, use an immersion blender briefly (5–10 seconds) directly in the saucepan or in each mug to create a light froth before adding toppings. Serve immediately while hot.