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Frequently paired with
The best thing to pair and share with HOT CHOCOLATE
Ingredients
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Hot Chocolate Base
Optional Seasonal Add-ins & Garnish
Method
Hot Chocolate Base
Warm the dairy
In a medium saucepan, combine 4 cups whole milk and 1 cup heavy cream. Heat over medium-low heat until the mixture is steaming and small bubbles form at the edges (do not boil), about 5–7 minutes, stirring occasionally.
Make cocoa paste
While the milk heats, whisk together 6 tablespoons unsweetened cocoa powder and 4 tablespoons granulated sugar in a small bowl. Add 2–3 tablespoons of the warm milk to the cocoa-sugar mixture and whisk until smooth to form a paste; this prevents lumps.
Incorporate chocolate
Whisk the cocoa paste back into the saucepan. Reduce heat to low. Add 4 ounces chopped bittersweet chocolate and 1 teaspoon fine sea salt. Stir constantly until the chocolate is fully melted and the mixture is smooth, about 2–3 minutes.
Finish and season
Remove the pan from heat and stir in 1 teaspoon pure vanilla extract. Taste and adjust sweetness—add an extra tablespoon of sugar if you prefer sweeter hot chocolate.
Optional Seasonal Add-ins & Garnish
Spiced variation
For a spiced seasonal version, return the saucepan to very low heat and whisk in 1 teaspoon ground cinnamon and 1 teaspoon ground nutmeg. Heat just until fragrant, 30–45 seconds. Do not boil.
Peppermint variation
For peppermint hot chocolate, stir in 1/2 to 1 teaspoon peppermint extract (add 1/2 teaspoon first, taste, then increase if desired). Peppermint is potent—add sparingly.
Spicy kick
For a Mexican-style kick, whisk in 1/8 teaspoon cayenne pepper while the chocolate is warm. Start with the small amount; add more to taste.
Serve
Ladle hot chocolate into warm mugs (about 1 cup per serving). Top each with a dollop of whipped cream or a handful of marshmallows. Sprinkle 2 tablespoons chocolate shavings over the top or a light dusting of cocoa powder. If using whipped cream, optionally add a small pinch of cinnamon on top.
Storage
Keep leftover hot chocolate in a covered container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, whisking to re-emulsify. Stir in a splash of milk if it becomes too thick.