Nana's Hot Cocoa Recipe

Inspired by Gabriella's Italian Grill & Pizzeria

Time15m

Serves4

Make Nana's Hot Cocoa Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with Nana's Hot Cocoa

Selected to serve

Tia Maria Coffee

rich · sweet · creamy

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Hot Cocoa Base

4 cups whole milk

1/2 cups unsweetened cocoa powder

1/2 cups granulated sugar

2 oz bittersweet chocolate, finely chopped (or good-quality chocolate chips)

1 tsp Watkins vanilla extract

1 pinch fine sea salt

Optional Finishing & Garnish

1/4 cups Heavy cream

1/2 cups mini marshmallows

1/4 tsp Ground cinnamon

1/8 tsp grated nutmeg

1 tbs chocolate shavings

Method

Hot Cocoa Base

Combine dry ingredients

In a medium bowl, whisk together the cocoa powder, granulated sugar and the pinch of sea salt until evenly combined and free of lumps.

Warm milk

Pour 4 cups of whole milk into a medium saucepan and warm over medium-low heat until small bubbles form around the edges and steam rises (about 4–6 minutes). Stir occasionally to prevent a skin from forming and to avoid scorching.

Bloom cocoa

Turn heat to low. Sprinkle the dry cocoa-sugar mixture into about 1/2 cup of the warm milk in a small bowl and whisk to form a smooth paste (this prevents lumps).

Finish the cocoa

Whisk the cocoa paste back into the saucepan of warm milk. Add the 2 oz finely chopped bittersweet chocolate and whisk constantly over low heat until the chocolate is fully melted and the mixture is smooth and slightly thickened, about 2–3 minutes. Do not boil.

Add flavor

Remove the pan from the heat and stir in 1 tsp vanilla extract. Taste and adjust sweetness if desired (add up to 1–2 tbsp more sugar).

Optional Finishing & Garnish

Whip cream (optional)

For a quick dollop, lightly whip 1/4 cup heavy cream with a small whisk or fork until it thickens slightly but is still pourable (about 30 seconds). Spoon or dollop over each cup of hot cocoa.

Garnish

Divide the hot cocoa into 4 mugs. Top each with mini marshmallows (about 2 tbsp per cup) and a sprinkle of ground cinnamon and a light dusting of grated nutmeg. Finish with chocolate shavings for extra richness.

Serve

Serve immediately while hot. If making ahead, keep warm over the lowest heat and stir occasionally. Reheat gently—do not boil—before serving.