Hot Chocolate Recipe

Combine dry ingredients

In a small bowl, whisk the cocoa powder, granulated sugar, and fine salt together to remove lumps and ensure even blending.

Warm milk and cream

Pour the whole milk and heavy cream into a medium saucepan and place over medium-low heat. Warm until steam begins to rise and small bubbles form around the edge (do not bring to a boil), about 4–6 minutes, stirring occasionally to prevent skin from forming.

Incorporate cocoa mixture

Whisk about 2 tablespoons of the warmed milk mixture into the dry cocoa mixture to make a smooth paste (this prevents clumps). Then pour the paste back into the saucepan and whisk until fully combined and smooth.

Melt chocolate

Add the chopped semi-sweet chocolate to the saucepan and continue to cook over low heat, stirring constantly, until the chocolate is completely melted and the mixture is silky, about 2–3 minutes.

Finish and flavor

Remove the saucepan from heat. Stir in the vanilla extract. Taste and adjust sweetness if desired by adding up to 1 tablespoon more sugar. If you want a thinner hot chocolate, whisk in an additional 1–2 tablespoons of milk.

Ladle the hot chocolate into two mugs (approximately 1 to 1 1/4 cups per serving).

Top each mug with whipped cream and a sprinkle of chocolate shavings or a dusting of cinnamon, and add mini marshmallows if desired. Stir gently with a peppermint stick for a minty note.

Serve immediately while hot. Leftovers can be refrigerated for up to 2 days and gently reheated on the stovetop over low heat, whisking to recombine.