In a small heatproof cup, combine the unsweetened cocoa powder and granulated sugar. Add the hot water and stir until you form a smooth paste with no lumps (about 10–15 seconds). This ensures the cocoa dissolves evenly.

Heat milk

Pour the 6 fl oz of whole milk into a small saucepan. Heat over medium-low heat until steaming and just below simmering (around 150–160°F / 65–70°C), stirring occasionally to prevent a skin from forming and to keep it from scorching (about 3–5 minutes).

Combine

Whisk the cocoa paste into the warm milk until fully incorporated and the mixture is smooth and slightly frothy. Remove from heat.

Spirits & Finish

Measure spirits

Place a warmed 8–10 oz specialty coffee or Irish coffee-style mug on a bar towel. Measure 1/2 oz vanilla vodka and 1/2 oz Frangelico and pour both into the mug.

Assemble cocktail

Carefully pour the hot chocolate into the mug with the spirits, holding back the foam with a spoon to control the pour. Stir gently for 5–7 seconds to integrate the liqueurs with the hot chocolate.

Top and garnish

Spoon 1 tablespoon of whipped cream on top of the hot chocolate. Sprinkle the crushed crisped rice cereal or toffee crunch evenly over the whipped cream, then finish with the grated dark chocolate or shavings. Add mini marshmallows if desired.

Serve

Present immediately while hot. Provide a small long spoon for stirring and a napkin. Enjoy responsibly.