Hot Chocolate Recipe

Combine dry ingredients

In a small bowl, whisk together the cocoa powder, granulated sugar, and a pinch of salt until evenly combined and lump-free.

Heat milk and cream

Pour the whole milk and heavy cream into a medium saucepan. Warm over medium-low heat until the mixture is steaming and small bubbles form around the edges but not boiling (about 4–6 minutes), stirring occasionally to prevent a skin from forming.

Incorporate cocoa mixture

Whisk the dry cocoa and sugar mixture into a small amount (about 2 tbs) of the warm milk to make a smooth paste, then pour that back into the saucepan while whisking continuously to fully incorporate and prevent lumps.

Melt chocolate

Add the chopped bittersweet chocolate (or chips) to the warm milk. Continue to whisk constantly until the chocolate is completely melted and the mixture is smooth and slightly thickened, about 1–2 minutes. Keep heat at medium-low—do not boil.

Finish and season

Remove the saucepan from heat. Stir in the vanilla extract and taste; adjust sweetness with up to 1 additional teaspoon of sugar if desired. Keep warm until serving.

Pour the hot chocolate into two mugs (about 1 cup each).

Top each mug with a generous dollop of whipped cream if desired (+1).

Sprinkle mini marshmallows and a light dusting of chocolate shavings or cocoa powder over the whipped cream, if using.

Serve immediately with a long spoon or straw for stirring.