Hot Chocolate Recipe

Warm milk and cream

In a medium saucepan, combine 4 cups whole milk and 1 cup heavy cream. Set over medium-low heat and warm gently, stirring occasionally, until steam rises and small bubbles form around the edges (do not boil), about 5–7 minutes.

Whisk cocoa and sugar

While the milk warms, in a small bowl whisk together 2 tablespoons unsweetened cocoa powder and 2 tablespoons granulated sugar with 2 tablespoons of the warm milk from the pan to make a smooth paste (this prevents clumps).

Melt chocolate

Stir the cocoa-sugar paste back into the saucepan. Add 6 oz finely chopped bittersweet chocolate to the warm milk mixture. Reduce heat to low and whisk constantly until the chocolate is completely melted and the mixture is smooth and slightly thickened, about 2–3 minutes.

Season and finish

Remove from heat. Stir in 1 teaspoon vanilla extract and a pinch of fine sea salt. Taste and adjust sweetness — add up to 1 tablespoon more sugar if you prefer sweeter hot chocolate.

Serve

Ladle hot chocolate into four warmed mugs (about 1¼ cups each).

Top each mug with a generous dollop of whipped cream and a handful of mini marshmallows if desired.

For garnish, sprinkle a little ground cinnamon or chocolate shavings, or dust lightly with cocoa powder.

For a spicy note, stir a very small pinch (about 1/8 tsp) of cayenne pepper into the saucepan with the chocolate or sprinkle on top — taste carefully, as it is potent.