Ingredients
Scale
- 4 cups whole milk (dairy or full-fat oat milk)
- 1/2 cup heavy cream
- 1/4 cup unsweetened cocoa powder
- 1/2 cup high-quality semi-sweet chocolate chips or chopped dark chocolate
- 1/3 cup granulated sugar (adjust to taste)
- 1 teaspoon pure vanilla extract
- 1 pinch of sea salt
- For Nonalcoholic Toppings: Whipped cream, mini marshmallows, crushed candy canes
- For Boozy Options: 1-2 oz per mug of Peppermint Schnapps, Baileys Irish Cream, or Bourbon
Instructions
- Step 1: Whisk the Dry Ingredients: Place a medium saucepan over medium-low heat. Add the sugar, cocoa powder, and the pinch of salt to the pan. Whisk these dry ingredients together briefly to break up any large clumps of cocoa. This step ensures a smooth, lump-free texture in the finished drink.
- Step 2: Incorporate the Liquids: Slowly pour in the whole milk and heavy cream while whisking constantly. Continue to stir until the cocoa powder and sugar have fully dissolved into the liquid. Keep the heat at medium-low to prevent the milk from scorching or forming a skin on the surface.
- Step 3: Melt the Chocolate: Once the milk is steaming but not boiling, add the chocolate chips or chopped chocolate and the vanilla extract. Continue whisking for about 3 to 5 minutes until the chocolate is completely melted and the mixture is thick and glossy. If the hot chocolate looks too thick, add a splash more milk to reach your desired consistency.
- Step 4: Customize and Serve: Ladle the hot chocolate into mugs. For a nonalcoholic version, pile on the whipped cream and marshmallows. For a boozy holiday treat, stir in 1 to 2 ounces of your chosen alcohol into individual mugs before topping. Serve immediately while hot and cozy.
- Cook Time: 15 minutes