Hot Chocolate Recipe

Measure and chop

Measure out milk, cream, cocoa, sugar, vanilla, and salt. Finely chop the bittersweet chocolate so it melts quickly and evenly.

If using peppermint extract or caramel sauce as add-ins, have them ready. Place toppings (marshmallows, whipped cream, spices) within reach.

Warm milk and cream

In a medium saucepan, combine 3 cups whole milk and 1/2 cup heavy cream. Heat over medium-low heat, stirring occasionally, until the mixture is hot and small steam wisps form around the edges but it is not boiling (about 4–6 minutes).

Bloom cocoa and sugar

Whisk in 2 tablespoons unsweetened cocoa powder and 2 teaspoons granulated sugar into the hot milk. Whisk vigorously until the cocoa is fully incorporated and no lumps remain, about 30 seconds.

Melt chocolate

Reduce heat to low. Add 4 ounces chopped bittersweet chocolate to the saucepan and stir constantly with a rubber spatula or whisk until the chocolate is completely melted and the mixture is smooth, about 2–3 minutes. Avoid boiling.

Finish and season

Remove from heat. Stir in 1/2 teaspoon pure vanilla extract and a pinch of fine sea salt. Taste and adjust sweetness: add up to 1–2 teaspoons more sugar if you prefer sweeter hot chocolate. If using peppermint or caramel, stir in 1/8 teaspoon peppermint extract or 1 tablespoon salted caramel sauce now.

Pour the hot chocolate into 4 warmed mugs (about 3/4 to 1 cup per mug) using a ladle. Top each serving with optional toppings as desired: a mound of whipped cream, 2 tablespoons mini marshmallows, a light dusting of cinnamon or nutmeg, and/or a sprinkle of chocolate shavings or cocoa powder.

For a finishing touch, drizzle extra salted caramel on top of the whipped cream if using, or stir gently to incorporate additional flavor. Serve immediately while hot.

Leftovers: Cool to room temperature, store in a covered container in the refrigerator up to 3 days. Reheat gently on the stove over low heat, whisking to recombine. Add a splash of milk if the mixture has thickened.