Traditional Hot Chocolate Recipe

Prep chocolate

Finely chop the semi-sweet chocolate (or measure chocolate chips) so it melts quickly and evenly.

In a small bowl, whisk together the cocoa powder and granulated sugar to break up any lumps.

Pour 4 cups of whole milk into a medium saucepan. Add the pinch of salt. Warm the milk over medium-low heat, stirring occasionally, until it is steaming and small bubbles form around the edge (do not boil). This should take about 5–7 minutes.

Once the milk is steaming, whisk in the cocoa-sugar mixture until fully incorporated and no dry streaks remain.

Reduce heat to low. Add the chopped chocolate to the milk and whisk continuously until the chocolate is fully melted and the mixture is smooth and slightly thickened, about 2–3 minutes.

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

If the texture is not perfectly smooth, strain the hot chocolate through a fine-mesh sieve into a heatproof pitcher to remove any residual lumps.

Whipped cream (optional)

If making whipped cream, chill a mixing bowl and beaters for a few minutes. Pour 1 cup heavy cream into the bowl, add 1 tablespoon powdered sugar, and whip to soft peaks. Transfer to a piping bag or spoon.

Ladle the hot chocolate into mugs. Top each serving with a dollop of whipped cream, a handful of mini marshmallows, a sprinkle of ground cinnamon or grated nutmeg, and chocolate shavings as desired.

Serve immediately while hot.