Hot Chocolate Recipe

Warm the milk

Pour 4 cups whole milk into a medium saucepan. Place over medium-low heat and warm gently until steam rises and small bubbles form around the edge, about 5–7 minutes. Do not let the milk boil.

Combine dry cocoa and sugar

While milk warms, place 4 tablespoons unsweetened cocoa powder and 3 tablespoons granulated sugar in a small bowl. Add 2 tablespoons of the warm milk and whisk into a smooth paste (this prevents lumps).

Incorporate cocoa paste

Whisk the cocoa paste back into the warm milk in the saucepan until fully combined and smooth. Continue to heat, whisking, until the mixture is hot but not boiling, about 2–3 minutes.

Melt chocolate

Add 3 ounces finely chopped bittersweet or semisweet chocolate to the hot milk. Stir constantly with a heatproof spatula or whisk until the chocolate is fully melted and the mixture is glossy, about 2–3 minutes.

Season and finish

Remove the pan from heat. Stir in 1 teaspoon vanilla extract and a pinch of fine salt. Taste and, if you like it sweeter, add up to 1 more tablespoon sugar and stir to dissolve.

Serve: Pour the hot chocolate into four warmed mugs (about 1 cup each).

Whipped cream and marshmallows: Top each mug with a generous dollop of whipped cream (about 2–3 tablespoons per cup) and a small handful of mini marshmallows if desired.

Spice and chocolate finish: Sprinkle a light dusting of ground cinnamon (a pinch to 1/8 tsp per cup) and 1/2 tablespoon chocolate shavings over the whipped cream or directly on the surface as preferred.

Peppermint variation: If making peppermint hot chocolate, stir 1 teaspoon peppermint extract into the hot chocolate after removing from heat (or less, to taste).

Serve immediately while hot.