Hot Chocolate Recipe

Warm the milk and cream

In a medium saucepan, combine 4 cups whole milk and 1 cup heavy cream. Warm over medium-low heat until the mixture is steaming and small bubbles form around the edge of the pan, about 5–7 minutes. Do not let it boil.

Blend cocoa and sugar

While the milk warms, whisk together 4 tbsp unsweetened cocoa powder and 4 tbsp granulated sugar in a small bowl to remove lumps.

Make a paste

Add 2–3 tablespoons of the warm milk mixture to the cocoa-sugar blend and whisk to form a smooth paste. This step helps dissolve the cocoa evenly and prevents clumping.

Incorporate chocolate and cocoa paste

Pour the cocoa paste back into the saucepan and whisk until fully incorporated. Add 4 oz finely chopped bittersweet chocolate and continue whisking over low heat until the chocolate is fully melted and the mixture is smooth, about 2–3 minutes.

Season and finish

Remove the saucepan from the heat. Stir in 1 tsp vanilla extract and a pinch of fine sea salt. Taste and adjust sweetness if necessary (add up to 1–2 tsp additional sugar if you prefer sweeter).

Keep warm

Return the pan to very low heat for a minute if needed to keep warm, but avoid simmering. For a frothier cup, use a milk frother or an immersion blender for 5–10 seconds to incorporate air just before serving.

Serve

Ladle hot chocolate into 4 mugs (approximately 1 cup each).

Add garnish

Top each cup with a dollop of whipped cream (about 2 tbsp per cup) and a small handful of mini marshmallows (about 2 tbsp per cup), if desired. Sprinkle a light dusting of cinnamon and a pinch of nutmeg over the top. Finish with chocolate shavings or a dusting of cocoa powder and add a peppermint stick if using.

Safety note

Serve immediately while hot. Warn guests that beverage will be hot and allow to cool slightly before sipping.