Hot Chocolate Recipe

Combine dry ingredients

In a small bowl, whisk together the unsweetened cocoa powder and granulated sugar to remove lumps. This step helps the cocoa dissolve evenly in the milk.

Heat milk and cream

In a medium saucepan, combine the whole milk and heavy cream. Warm over medium heat, stirring occasionally, until the mixture is steaming and small bubbles form at the edge (do not boil). This should take about 5–7 minutes.

Add cocoa mixture

Reduce heat to low. Whisk in the cocoa–sugar mixture a tablespoon at a time, whisking constantly to fully incorporate and avoid lumps.

Melt chocolate

Add the finely chopped bittersweet chocolate to the saucepan. Continue stirring over low heat until the chocolate is fully melted and the mixture is smooth, about 2–3 minutes. Maintain heat below a simmer.

Finish and season

Remove the pan from heat. Stir in the vanilla extract and a pinch of salt. Taste and adjust sweetness if needed by adding up to 1–2 tablespoons more sugar, stirring until dissolved.

Keep warm

If not serving immediately, keep the hot chocolate warm over the lowest heat with frequent stirring, or transfer to a thermos or insulated carafe.

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

Top each mug as desired with a dollop of whipped cream or a handful of mini marshmallows.

Drizzle a little salted caramel sauce over the whipped cream and sprinkle chocolate shavings or a light dusting of cinnamon/cocoa powder for extra flavor and presentation.

Serve immediately while hot. Stir before drinking to incorporate any garnishes.