Chef notes
Nothing warms you from the inside out quite like a cup of rich, creamy hot cocoa on a chilly day. This perfectly chocolaty recipe is one of my favorites.
Swap options: To add more sweetness, swap out the whipped cream for marshmallows. To make this a spicy Mexican hot chocolate, whisk 1/4 teaspoon ground cinnamon, 1/8 teaspoon cayenne pepper and 1/2 teaspoon pure vanilla extract into milk mixture before heating. Serve each mug with a cinnamon stick for stirring (and aroma).
Ingredients
- 1½ cups whole milk
- 2 ounces semisweet or bittersweet chocolate, chopped
- 4 teaspoons packed light-brown sugar
- 2 teaspoons unsweetened Dutch-process cocoa powder
- 1/8 teaspoon kosher salt
- 1/3 cup cold heavy cream
Preparation
In a saucepan, combine milk, chocolate, sugar, cocoa powder and salt. Heat over medium, whisking frequently, until chocolate melts and mixture is smooth. Cover to keep warm.
Whisk cream to soft peaks in a bowl. Divide hot chocolate between two mugs, dollop each with whipped cream, and serve immediately.
