Hot Chocolate Recipe

Mix dry ingredients

In a small bowl, whisk together the unsweetened cocoa powder and granulated sugar so there are no lumps. This helps the cocoa dissolve evenly into the milk.

Warm the milk

Pour 2 cups whole milk into a small saucepan. Heat over medium-low heat until warm but not boiling (steam rising and small bubbles forming around the edge), about 3–4 minutes. Stir occasionally to prevent a skin from forming.

Incorporate cocoa

Once the milk is warm, whisk in the cocoa-sugar mixture until fully dissolved and smooth, about 30–45 seconds. Keep the heat at medium-low; do not let the milk boil.

Melt chocolate

Grate or finely chop 1 oz semi-sweet chocolate and add to the saucepan. Stir constantly until the chocolate is fully melted and the mixture is glossy, 1–2 minutes.

Finish flavoring

Remove the pan from heat. Stir in 1 tsp vanilla extract and a pinch of salt. Taste and adjust sweetness if needed (add up to 1 additional teaspoon sugar if you prefer sweeter).

Serve

Divide the hot chocolate between two mugs (about 1 cup each). If you prefer steamed milk texture, froth 1/4 cup of the warmed milk before adding to each mug for a layer of microfoam.

Top each mug generously with whipped cream (about 1/2 cup per mug if using the 1 cup total).

Dust a light sprinkle of cocoa powder over the whipped cream for visual contrast and extra chocolate aroma.

If desired, finish with a handful of mini marshmallows on top of the whipped cream. Serve immediately while hot.