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Ingredients
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Hot Chocolate Base
Optional Finish & Garnish
Method
Hot Chocolate Base
Warm dairy
Combine 2 cups whole milk and 1/4 cup heavy cream in a small saucepan over medium-low heat. Warm gently until tiny bubbles form around the edge and steam rises, but do not let it boil (about 4–6 minutes). Stir occasionally to prevent a skin from forming.
Mix cocoa and sugar
While the milk is warming, whisk together 2 tablespoons unsweetened cocoa powder and 2 teaspoons granulated sugar in a small bowl. Add 2 tablespoons of the warm milk to the cocoa-sugar and whisk to make a smooth paste (this prevents lumps).
Combine and melt chocolate
Pour the cocoa paste back into the saucepan with the remaining warm milk and cream, whisking to combine. Add 2 ounces finely chopped semisweet or dark chocolate. Continue cooking over low heat, stirring constantly, until the chocolate is fully melted and the mixture is smooth and slightly thickened (about 2–3 minutes). Do not boil.
Serve & Garnish
Pour the hot chocolate into two heatproof mugs (approximately 1 cup each).
Top each mug with marshmallows or a generous dollop of whipped cream (about 2 tablespoons per mug). Sprinkle a light dusting of ground cinnamon (about 1/8–1/4 teaspoon total) and 1 teaspoon chocolate shavings across both drinks. If using a cinnamon stick, serve it in the mug as a stirrer.
Serve immediately while hot. Leftovers can be cooled, refrigerated up to 2 days, and gently reheated over low heat, whisking to recombine.