Hot Chocolate Recipe

Warm the dairy

In a small saucepan over medium-low heat, combine 2 cups whole milk and 1 tablespoon heavy cream. Warm gently until small steam wisps appear and tiny bubbles form around the edge (do not boil), about 4–5 minutes.

Bloom cocoa and sugar

While the milk warms, whisk together 2 tablespoons unsweetened cocoa powder and 2 teaspoons granulated sugar in a small bowl to remove lumps. Add 1–2 tablespoons of the warm milk from the pan to the cocoa-sugar and whisk to make a smooth paste (this blooms the cocoa).

Combine and melt chocolate

Stir the cocoa paste back into the warm milk. Chop 1 ounce bittersweet chocolate finely and add to the saucepan. Stir constantly with a whisk or heatproof spatula until the chocolate is fully melted and the mixture is smooth, about 1–2 minutes.

Finish flavoring

Remove the pan from heat. Whisk in 1 teaspoon vanilla extract and a pinch of salt. Taste and adjust sweetness, adding up to 1 additional teaspoon sugar if desired. If using cinnamon, whisk in 1/4 teaspoon now.

Serve

Pour the hot chocolate into two warmed mugs (about 1 cup each). Top each with 1 tablespoon whipped cream and a generous handful of mini marshmallows to taste. Optionally sprinkle a light dusting of cocoa or cinnamon over the top.

Safety note

Keep heat low to avoid scalding the milk and stirring constantly once chocolate is added prevents burning. Serve immediately for best texture.