Hot Chocolate Recipe

Combine dry ingredients

In a small bowl, whisk together the unsweetened cocoa powder, granulated sugar and fine salt until uniform and free of lumps.

Warm the milk and cream

Pour the whole milk and heavy cream into a medium saucepan. Warm over medium heat, stirring occasionally, until the mixture is steaming and small bubbles form around the edge (do not boil), about 4–6 minutes.

Incorporate cocoa mix

Whisk 2–3 tablespoons of the warm milk mixture into the cocoa-sugar mixture to make a smooth paste (this prevents clumps). Then return that paste to the saucepan and whisk until fully incorporated.

Add chocolate

Add the finely chopped bittersweet chocolate to the saucepan and continue to heat, whisking constantly, until the chocolate is fully melted and the mixture is smooth, about 2–3 minutes. Keep the heat below a simmer.

Finish and flavor

Remove the saucepan from the heat. Stir in the vanilla extract and a pinch of salt. Taste and adjust sweetness or salt as desired. If using peppermint extract, stir in up to 1/4 teaspoon now.

Serve

Divide the hot chocolate into 4 mugs (about 1 cup each).

Top each mug with a dollop of whipped cream or a handful of mini marshmallows as desired.

Sprinkle a pinch of ground cinnamon or nutmeg over the top, and finish with chocolate shavings or a dusting of cocoa powder.

For a flavored variation, stir in a small pinch of cinnamon while heating or add peppermint extract with the vanilla (start with 1/8–1/4 tsp).