Hot Chocolate Recipe

Prepare dry chocolate mixture

In a small bowl, whisk together the unsweetened cocoa powder and granulated sugar until evenly combined and free of lumps. This helps the cocoa dissolve more smoothly into the milk.

Warm the milk and cream

In a medium heavy-bottomed saucepan, combine the whole milk and heavy cream. Place over medium heat and warm gently until steam appears at the edges and small bubbles begin to form (do not boil). Stir occasionally to prevent a skin from forming and to avoid scorching.

Incorporate cocoa and sugar

Once the milk is hot (about 170–180°F / 77–82°C if using a thermometer), whisk in the cocoa-sugar mixture gradually, whisking constantly to fully incorporate and remove any lumps.

Melt the chocolate

Reduce heat to low. Add the finely chopped semi-sweet chocolate to the pan and whisk gently until the chocolate is fully melted and the mixture is smooth and glossy. Maintain low heat — do not let the mixture come to a vigorous boil.

Finish and season

Remove the pan from heat. Whisk in the vanilla extract and a pinch of salt. Taste and adjust sweetness, adding more sugar if desired. For a peppermint version, add 1/4 tsp peppermint extract at this point (optional).

Ladle the hot chocolate into warmed mugs. Top with whipped cream or a handful of marshmallows if desired.

Sprinkle a light dusting of cinnamon or ground nutmeg over the whipped cream or marshmallows. Finish with a small pinch of flaky sea salt for contrast, if desired.

Serve immediately while hot. Leftover hot chocolate can be cooled, refrigerated up to 2 days, and reheated gently over low heat, whisking to recombine.