Hot Chocolate Recipe

Prepare cocoa mixture

In a small bowl, whisk together the unsweetened cocoa powder and granulated sugar to break up any lumps. Add 2 tablespoons of the milk and whisk into a smooth, thick paste (this helps the cocoa dissolve without clumping).

Warm milk

Pour the remaining milk into a medium saucepan and warm over medium heat until it is steaming and small bubbles form around the edge (do not boil). Stir occasionally to prevent a skin from forming.

Combine and dissolve chocolate

Once the milk is steaming, reduce heat to low-medium. Whisk the cocoa-sugar paste into the warm milk until fully incorporated. Add the chopped bittersweet chocolate and continue stirring gently until the chocolate is fully melted and the mixture is smooth and glossy (about 2–3 minutes).

Season and finish

Remove the saucepan from heat. Stir in the vanilla extract and a pinch of fine sea salt to brighten the flavors. Taste and adjust sweetness; if you prefer sweeter hot chocolate, stir in up to 1 tablespoon more sugar.

Serve

Ladle the hot chocolate into 4 heatproof mugs (about 1 cup each).

Make whipped cream

If using whipped cream, chill a small bowl and beaters briefly in the freezer for 5 minutes. Pour the heavy cream and powdered sugar into the chilled bowl and whip with an electric mixer until soft peaks form (about 1–2 minutes).

Assemble toppings

Top each mug of hot chocolate with a dollop of whipped cream (or a few mini marshmallows). Drizzle 1 teaspoon of flavored syrup per cup if using, and dust lightly with cinnamon or cocoa powder.

Serve immediately

Serve the hot chocolate hot. If transporting, keep warm in an insulated thermos and add toppings just before serving.