Ingredients
Scale
- 4 cups whole milk (or oat milk for a dairy-free option)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar (adjust to taste)
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon pure vanilla extract
- 1 pinch of sea salt
- For the Boozy Version: 1-2 ounces per mug of Peppermint Schnapps, Baileys Irish Cream, or Bourbon
- Toppings: Whipped cream, mini marshmallows, candy canes, or cinnamon sticks
Instructions
- Step 1: Combine the Dry Ingredients. Place a medium saucepan over medium-low heat. Add the cocoa powder, granulated sugar, and a pinch of salt to the pot. Whisk these dry ingredients together briefly to break up any large clumps of cocoa. This step ensures a smooth texture without any powdery pockets in your finished drink.
- Step 2: Whisk in the Liquid and Melt. Slowly pour the milk into the saucepan while whisking constantly. Once the milk is incorporated, add the chocolate chips. Continue to stir the mixture frequently as it heats up. Do not let the milk reach a rolling boil; you want a gentle simmer. The chocolate chips will gradually melt into the milk, creating a thick, glossy consistency. Once the mixture is hot and uniform, stir in the vanilla extract.
- Step 3: Customize and Serve. Ladle the hot cocoa into individual mugs. For the nonalcoholic version, go straight to the toppings. For the boozy version, stir in your spirit of choice directly into the individual mug. Top generously with whipped cream, marshmallows, or a crushed candy cane. Serve immediately while the cocoa is hot and frothy.
- Cook Time: 15 minutes