Hot Chocolate Recipe

Combine dry ingredients

In a medium bowl, whisk together the unsweetened cocoa powder and granulated sugar until evenly combined and free of lumps. This helps prevent clumps when you add them to the milk.

Warm the dairy

In a medium saucepan set over medium-low heat, pour in the whole milk and heavy cream. Warm gently until steam begins to rise and small bubbles form around the edges (do not boil). Stir occasionally to prevent a skin from forming.

Incorporate cocoa mixture

Whisk 2 to 3 tablespoons of the warm milk mixture into the cocoa-sugar mixture to make a smooth paste (this is a slurry). Then pour the slurry back into the saucepan, whisking constantly to fully incorporate and avoid lumps.

Melt chocolate and finish

Add the finely chopped bittersweet chocolate (or chocolate chips) to the saucepan. Continue to cook over medium-low heat, stirring constantly, until the chocolate is completely melted and the drink is smooth and slightly thickened, about 3–5 minutes. Do not let the mixture boil.

Season and taste

Remove the saucepan from the heat. Stir in the vanilla extract, a pinch of fine sea salt, and the ground cinnamon if using. Taste and adjust sweetness by adding a little more sugar if desired, stirring until dissolved.

Serve

Ladle the hot chocolate into mugs. Top with marshmallows or a generous dollop of whipped cream. Garnish with chocolate shavings or a light dusting of cocoa powder. Serve immediately.