Ingredients
Scale
- 4 cups whole milk (or oat milk for a dairy-free option)
- 1/4 cup high-quality unsweetened cocoa powder
- 1/3 cup granulated sugar (adjust to your sweetness preference)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- A pinch of sea salt
- 1/2 cup semi-sweet chocolate chips
- Optional Boozy Add-ins: 1.5 oz Bourbon, Dark Rum, or Peppermint Schnapps per mug
- Toppings: Whipped cream, mini marshmallows, cinnamon sticks, or caramel drizzle
Instructions
- Whisk the Dry Ingredients: Place a medium saucepan over medium-low heat. Add the cocoa powder, granulated sugar, pumpkin pie spice, and a pinch of salt to the pot. Use a wire whisk to stir these together. This prevents the cocoa from clumping once you add the liquid.
- Incorporate the Milk and Chocolate: Slowly pour in 1/2 cup of the milk. Whisk vigorously until a smooth paste forms. Gradually add the remaining milk while continuing to whisk. Once the mixture is combined, stir in the semi-sweet chocolate chips. The chips will melt into the milk, creating an extra thick and decadent texture.
- Heat and Simmer: Continue heating the mixture over medium-low heat. Stir frequently to ensure the chocolate doesn’t burn at the bottom of the pan. Bring the liquid to a gentle simmer, but do not let it reach a rolling boil. Boiling can scald the milk and ruin the delicate flavor of the cocoa. Once the mixture is hot and steaming, stir in the vanilla extract.
- Customize and Garnish: For a nonalcoholic version, pour the hot chocolate directly into mugs. For the boozy version, add your choice of spirit to the bottom of a mug before pouring the hot chocolate over it. Top each mug generously with whipped cream, marshmallows, or a cinnamon stick for a festive touch. Serve immediately while hot.
- Cook Time: 15 minutes