Hot Chocolate Recipe

Combine dry ingredients

In a small bowl, whisk together the unsweetened cocoa powder and granulated sugar to remove lumps. This helps the cocoa incorporate smoothly into the milk.

Warm the milk

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

Incorporate cocoa mix

Whisk about 2 tablespoons of the warm milk into the cocoa-sugar mixture to make a smooth paste, then whisk the paste back into the saucepan. Continue stirring to fully combine and prevent lumps.

Melt the chocolate

Add the finely chopped dark chocolate to the warm milk. Stir continuously until the chocolate is completely melted and the hot chocolate is glossy and uniform in texture, about 2–3 minutes. Keep the heat at medium-low to avoid scalding.

Finish and season

Remove the pan from the heat. Stir in the vanilla extract and a pinch of fine salt. Taste and adjust sweetness if needed, adding up to 1 tablespoon more sugar if you prefer a sweeter drink.

Flavor variations

If using peppermint extract, stir 1/4 teaspoon into the finished hot chocolate off the heat. For a spiced version, stir in 1/4 teaspoon ground cinnamon and a pinch of nutmeg.

Serve

Ladle the hot chocolate into 4 warmed mugs (about 1 cup each). Top each serving with whipped cream or a generous handful of mini marshmallows.

Garnish

Finish with a dusting of cocoa powder or a few chocolate shavings on top of the whipped cream or marshmallows. Serve immediately while hot.