Creamy Hot Chocolate Recipe

Warm the dairy

In a medium saucepan, combine 3 cups whole milk and 1 cup heavy cream. Place over medium-low heat and warm gently until steam rises and small bubbles form at the edges (do not boil), about 5–7 minutes, stirring occasionally to prevent scorching.

Mix dry chocolate ingredients

While the milk warms, whisk together 2 tablespoons unsweetened cocoa powder, 2 tablespoons granulated sugar, and a pinch of salt in a small bowl to remove lumps and ensure even distribution.

Create a chocolate slurry

When the milk is hot, ladle about 1/4 cup of the warm milk into the cocoa-sugar mixture and whisk until it forms a smooth, lump-free paste (this helps prevent clumping).

Combine and melt chocolate

Return the slurry to the saucepan and add 6 ounces finely chopped bittersweet chocolate. Reduce heat to low and whisk constantly until the chocolate is fully melted and the mixture is smooth and glossy, about 2–3 minutes. Maintain a gentle simmer but avoid boiling.

Finish

Remove the saucepan from heat and stir in 1 teaspoon vanilla extract and a pinch of sea salt. Taste and adjust sweetness with an extra 1/2–1 tablespoon sugar if desired.

Portion

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

Add toppings

Top each mug with a dollop of whipped cream (about 2 tablespoons per mug) and sprinkle mini marshmallows as desired. Finish with a dusting of chocolate shavings or 1 teaspoon cocoa powder and, if using, a light sprinkle of ground cinnamon or a cinnamon stick for stirring.

Serve immediately

Serve hot. Stir before drinking to incorporate any melted cream or toppings. Store leftovers in the refrigerator up to 2 days and gently rewarm over low heat, whisking until smooth.