Pot Of Hot Chocolate Recipe

Heat milk and cream

In a medium-large heavy-bottomed pot (2–3 quart), combine 4 cups whole milk and 1/2 cup heavy cream. Place pot over medium-low heat and warm gently until tiny bubbles form at the edges and steam rises, about 5–7 minutes. Do not bring to a full boil.

Whisk cocoa and sugar

While the milk warms, in a small bowl whisk together 4 tablespoons unsweetened cocoa powder and 4 tablespoons granulated sugar to remove lumps. Add a couple tablespoons of the warm milk to the cocoa-sugar to make a smooth paste (this prevents clumps), then whisk that paste back into the pot.

Add chocolate

Reduce heat to low. Add 4 ounces finely chopped bittersweet chocolate to the pot and whisk continuously until fully melted and smooth, about 2–3 minutes. Keep the liquid just below a simmer.

Season and finish

Stir in 1 teaspoon vanilla extract and a pinch of salt. Taste and adjust sweetness or chocolate intensity: add up to 1 tablespoon more sugar if desired or another ounce of chopped chocolate for a richer finish. If using, whisk in 1/2 teaspoon ground cinnamon and 1/2 teaspoon instant espresso powder for depth.

Hold at serving temperature

Keep the pot over the lowest heat setting and occasionally stir to prevent a skin from forming. If the hot chocolate thickens too much, whisk in 1–2 tablespoons of milk to loosen it.

Serve hot chocolate into mugs. Top each serving with whipped cream and/or marshmallows as desired. Sprinkle chocolate shavings (about 1/2 tablespoon per mug) and a tiny pinch of flaky sea salt over the top to enhance flavor. For a spiced variation, dust with additional cinnamon.

If you want a frothier cup, briefly froth 1/2 cup of the finished hot chocolate with an immersion blender or shake a small portion vigorously in a heatproof jar before ladling into mugs.

To store: keep leftover hot chocolate in the refrigerator for up to 3 days. Reheat gently on low, whisking to recombine. Avoid boiling.