Hot Chocolate Recipe

Prep the chocolate

Finely chop the bittersweet chocolate so it melts quickly and evenly. Measure cocoa powder and sift or whisk briefly to remove lumps.

Warm the milk and cream

In a medium saucepan, combine the whole milk and heavy cream. Place over medium heat and warm until small bubbles form around the edges (steaming but not boiling), about 5–7 minutes. Stir occasionally to prevent a skin from forming.

Incorporate dry ingredients

Whisk the unsweetened cocoa powder and granulated sugar into a small bowl with a couple tablespoons of the warm milk mixture to create a smooth paste (this prevents lumps). Whisk the paste back into the saucepan until fully incorporated.

Melt the chocolate

Reduce heat to low. Add the chopped bittersweet chocolate to the warm milk mixture in batches, stirring constantly with a heatproof spatula or whisk until fully melted and glossy, 2–3 minutes. Keep the mixture on low heat; do not boil.

Finish and season

Stir in the pure vanilla extract and a pinch of fine sea salt. Taste and adjust sweetness if needed, adding up to 1 additional tablespoon of sugar if you prefer sweeter hot chocolate. Heat gently until everything is hot (about 1–2 minutes).

Blend for extra silkiness (optional)

For an ultra-smooth texture, transfer the hot chocolate to a heatproof blender and blend on low for 10–20 seconds, or use an immersion blender in the saucepan. This also creates a light froth.

Divide the hot chocolate into 4 large mugs (about 1¼ cups each).

Top each mug with a dollop of whipped cream and a handful of mini marshmallows if desired.

Sprinkle chocolate shavings and a light dusting of cinnamon or cocoa powder over the top. If using, drizzle 1/2 teaspoon of flavored syrup per mug (peppermint or caramel) for a flavored variation.

Serve immediately while hot. Leftovers can be cooled, refrigerated up to 3 days, and gently reheated over low heat, whisking to recombine.