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).
- 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
1. 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.