Hot Chocolate Recipe

Combine dry ingredients

In a small bowl, whisk together the cocoa powder, granulated sugar, and a pinch of salt until there are no large lumps. This ensures even dissolution when added to the liquid.

Warm milk and cream

Pour the whole milk and heavy cream into a 2-quart saucepan. Warm over medium-low heat, stirring occasionally, until the mixture is steaming and small bubbles form around the edge (do not boil). This should take about 5–7 minutes.

Dissolve cocoa mixture

Gradually whisk the cocoa-sugar mixture into the warm milk, whisking constantly to fully incorporate and prevent clumps. Continue to heat for 1–2 minutes until smooth.

Melt chocolate

Add the finely chopped semisweet or bittersweet chocolate to the pan. Reduce heat to low and stir constantly until the chocolate is fully melted and the hot chocolate is glossy and uniform in texture, about 2–3 minutes.

Finish and flavor

Remove the pan from heat. Stir in the vanilla extract and, if using, the 1/4 tsp ground cinnamon and/or the 1/4 cup espresso or strong coffee for added depth. Taste and adjust sweetness with a little more sugar if desired.

Peppermint variation: If making peppermint hot chocolate, add 1/4 tsp peppermint extract to the finished hot chocolate and stir to combine. Be cautious — peppermint extract is strong; add a little, taste, then adjust.

Serve: Ladle the hot chocolate into warmed mugs (preheating mugs with hot tap water helps keep the drink hot).

Top: Garnish each mug with a dollop of whipped cream and/or a handful of marshmallows. Dust with mini chocolate shavings or a light sprinkle of cocoa powder.

For toasted marshmallows: Place prepared mugs under a broiler briefly (or use a kitchen torch) to lightly toast marshmallows on top of the whipped cream—watch carefully to prevent burning.

Storage and reheating: Leftover hot chocolate can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, whisking to reincorporate; add a splash of milk if it has thickened.