Hot Chocolate Recipe

Warm milk and cream

In a medium saucepan, combine 4 cups whole milk and 1/2 cup heavy cream. Place over medium-low heat and warm gently until steam rises and small bubbles appear around the edges but the mixture does not boil, about 5–7 minutes. Stir occasionally to prevent a skin from forming.

Whisk cocoa and sugar

While the milk warms, in a small bowl whisk together 4 tablespoons unsweetened cocoa powder and 3 tablespoons granulated sugar to remove lumps.

Bloom cocoa

Add the cocoa-sugar mixture to about 1/4 cup of the warm milk to make a smooth paste (this prevents clumps). Whisk until fully combined.

Combine and melt chocolate

Pour the cocoa-milk paste back into the saucepan. Add 4 ounces finely chopped bittersweet chocolate and a pinch of fine sea salt. Stir constantly over medium-low heat until the chocolate is fully melted and the mixture is smooth and slightly thickened, about 3–4 minutes. Do not let it boil.

Finish with vanilla

Remove the saucepan from heat. Stir in 1 teaspoon vanilla extract. Taste and adjust sweetness if necessary (add up to 1 tablespoon more sugar if you prefer it sweeter).

Portion

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

Add garnishes

Top each mug as desired with marshmallows and/or a dollop of whipped cream. Sprinkle each with a light dusting of 1/4 teaspoon ground cinnamon and 1 tablespoon chocolate shavings or a dusting of cocoa powder total among mugs.

Optional liqueur

If using, stir 2 teaspoons of your chosen liqueur into each mug just before serving.

Serve

Serve immediately while hot. Provide spoons for stirring and toasting marshmallows if desired.