Hot Chocolate Recipe

Measure and prep

Measure out milk, cream, cocoa powder, sugar, and chocolate. Finely chop the semisweet chocolate if not using chips so it melts quickly and evenly.

Make cocoa paste

In a small bowl, whisk the unsweetened cocoa powder with 2 to 4 tablespoons of the cold milk to make a smooth, lump-free paste. This prevents clumps when heating.

Heat milk and cream

In a medium saucepan over medium-low heat, combine the remaining milk (about 3 3/4 cups) and heavy cream. Warm until the liquid is steaming and small bubbles form at the edge, stirring occasionally to prevent a skin from forming. Do not boil.

Combine with cocoa paste

Whisk the cocoa paste into the warmed milk and cream gradually, stirring constantly until fully incorporated and smooth.

Add sugar and salt

Add the granulated sugar and a pinch of fine salt to the saucepan. Continue to stir and heat until the sugar has dissolved and the mixture is hot but not boiling (temperature about 160–170°F / 70–77°C if using a thermometer).

Melt the chocolate

Reduce heat to low and add the chopped semisweet chocolate. Stir constantly until the chocolate is fully melted and the mixture is glossy and homogeneous. Keep the heat low to avoid seizing or burning the chocolate.

Finish with vanilla

Remove the saucepan from the heat and stir in the vanilla extract. Taste and adjust sweetness or salt if needed.

Ladle and garnish

Pour the hot chocolate into four mugs (about 1 cup each). Top each serving with a generous dollop of whipped cream or a handful of mini marshmallows, sprinkle with chocolate shavings or a dusting of cocoa powder, and add a light pinch of flaky sea salt or a sprinkle of ground cinnamon if desired.

Keep warm (optional)

If making ahead or serving to a group, keep the prepared hot chocolate warm over the lowest heat setting, stirring occasionally, or transfer to a small slow cooker set to warm. Re-stir before serving.