Hot Chocolate Recipe

Measure and prepare

Measure 4 cups whole milk and set next to the stove. Finely chop 4 oz of bittersweet or semisweet chocolate so it melts quickly.

Make cocoa-sugar slurry

In a small bowl, whisk together 4 tablespoons unsweetened cocoa powder and 4 tablespoons granulated sugar with 2 tablespoons of the milk to form a smooth paste (no lumps). This ensures the cocoa dissolves evenly.

Heat milk gently

Pour the remaining milk into a medium saucepan and place over medium-low heat. Warm the milk until it is steaming and small bubbles appear around the edge (about 4–6 minutes). Do not boil — you want it hot but not scalded.

Combine and thicken

Whisk the cocoa-sugar slurry into the hot milk. Continue to whisk constantly for 1–2 minutes until fully incorporated and the mixture thickens slightly.

Melt in chocolate

Add the chopped chocolate to the saucepan. Reduce heat to low and stir constantly until the chocolate is completely melted and the drink is smooth and glossy (about 2–3 minutes). If the mixture seems too thick, add up to 1/2 cup additional milk to reach desired consistency.

Finish and season

Remove from heat. Stir in 1 teaspoon vanilla extract and a pinch of fine sea salt. Taste and adjust sweetness or chocolate intensity (add up to 1 tablespoon more sugar or a splash more milk if needed).

Serve

Ladle hot chocolate into four 1-cup mugs (about 1 cup each).

Whipped cream and marshmallows

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

Spice and garnish

Sprinkle 1/4 teaspoon ground cinnamon across the four mugs (about 1/16 tsp per mug) or add a pinch of cayenne to one mug for heat. Finish with chocolate shavings (about 1/2 teaspoon per mug) for a decorative touch.

Stir and enjoy

Serve immediately while hot. Provide spoons for marshmallow/whipped cream mixing.