- 1/3 cup water
- 2 tablespoons unsweetened cocoa powder, preferably Dutch-processed
- 3 cups milk
- 3/4 cup semisweet chocolate chip
- 1 tablespoon sugar, more to taste
- 1/4 teaspoon freshly grated nutmeg, for garnish
- Whipped cream or marshmallows, optional
- Rum, optional
Creamy, rich hot chocolate gets a spicy kick from a touch of nutmeg. Adding a bit of rum turns a kid-friendly treat into a more adult beverage. I love this with a dollop of whipped cream but marshmallows are also delicious.
Technique Tip: Simmering the cocoa powder in water before adding the milk brings out a deeper chocolate flavor.
Swap Option: If you don’t have nutmeg on hand, cinnamon is a great substitute. You can use nondairy milk (almond, oat or coconut work particularly well).
In a medium saucepan, bring the water to a simmer. Add the cocoa and whisk until mostly smooth (a few lumps are okay).2.
Add milk and bring to a simmer. Whisk until all the cocoa lumps are dissolved.3.
Add chocolate chips and sugar and whisk well, until the chocolate is melted and the mixture is smooth. Taste and stir in a little more sugar if needed. Whisk in nutmeg.4.
Serve in mugs, adding a splash or two of rum if you like. Top with whipped cream or marshmallows and grate some nutmeg on top.