Hot Chocolate Recipe

Warm the milk

Pour 4 cups whole milk into a medium saucepan. Heat over medium-low heat, stirring occasionally, until steam rises and small bubbles appear at the edges (do not boil), about 4–6 minutes.

Mix cocoa and sugar

In a small bowl, combine 1 tablespoon unsweetened cocoa powder and 2 tablespoons granulated sugar. Add 2 tablespoons of the warm milk from the saucepan and whisk to form a smooth paste (this prevents lumps).

Incorporate chocolate

Add the cocoa-sugar paste back into the saucepan with the warm milk. Add 3 oz finely chopped semisweet chocolate and a pinch of salt. Stir constantly over low to medium-low heat until the chocolate is fully melted and the mixture is smooth and slightly thickened, about 2–3 minutes. Do not boil.

Finish flavoring

Remove the saucepan from heat and stir in 1 teaspoon vanilla extract. Taste and adjust sweetness — add up to 1 additional tablespoon sugar if you prefer it sweeter, stirring until dissolved.

Serve

Ladle hot chocolate into 4 mugs (about 1 cup each).

Whipped cream (optional)

If making fresh whipped cream: chill a bowl and beaters briefly. Pour 1 cup heavy cream into the bowl, add 1 teaspoon powdered sugar, and whip until soft peaks form. Spoon or pipe whipped cream atop each mug of hot chocolate.

Add marshmallows and dust

Top hot chocolate with a handful of mini marshmallows (about 2–3 tablespoons per cup) if desired. Lightly dust with ground cinnamon or cocoa powder (about 1/4 teaspoon per mug).

Optional finishing touches

For a flavor contrast, sprinkle a small pinch (about 1/8–1/4 tsp) of flaky sea salt on top or serve with a peppermint or cinnamon stick for stirring.