Rich creamy hot chocolate (Printable)

A smooth blend of milk, cream, and chocolate with vanilla for cozy warmth.

# What You'll Need:

→ Dairy

01 - 2 cups whole milk
02 - 1/2 cup heavy cream

→ Chocolate

03 - 3.5 oz semisweet or bittersweet chocolate, finely chopped
04 - 2 tablespoons unsweetened cocoa powder

→ Sweetener & Flavor

05 - 2 tablespoons granulated sugar
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch of salt

→ Optional Toppings

08 - Whipped cream
09 - Chocolate shavings
10 - Marshmallows

# Directions:

01 - Combine milk and heavy cream in a medium saucepan over medium-low heat. Heat gently until steaming, avoiding boiling.
02 - Add chopped chocolate, cocoa powder, sugar, and salt to the warm dairy. Whisk constantly until chocolate is completely melted and mixture is smooth and creamy, about 3 to 5 minutes.
03 - Remove from heat and stir in vanilla extract. Adjust sweetness by tasting and adding sugar if desired.
04 - Ladle into mugs and garnish with whipped cream, chocolate shavings, or marshmallows as preferred. Serve immediately.

# Cooking Tips:

01 -
  • It tastes like you've spent hours perfecting it, but honestly takes just 15 minutes from kitchen to couch
  • Real chocolate melts into the milk in a way that feels luxurious, like you're treating yourself to something special
  • The cocoa powder adds depth that makes it taste nothing like the powdered packets you might remember from childhood
02 -
  • Never let the milk come to a rolling boil—it will scald, and you'll taste that bitterness in your finished chocolate. Medium-low heat is your friend.
  • Whisking constantly prevents lumps and ensures the cocoa powder fully incorporates. I learned this the hard way when I tried to rush it once and ended up with grainy spots in my otherwise silky drink.
  • If your chocolate seizes into a stiff paste instead of melting smoothly, a single tablespoon of milk or cream stirred in will save it. This happens when the chocolate gets too hot and loses its fat content.
03 -
  • Keep your chocolate chopped small and add it while the milk is still warming—the gentle heat melts it without scorching, creating that silky smooth texture
  • For the creamiest, most luxurious result, use the full 1/2 cup of heavy cream. It's not overkill; it's the heart of what makes this special

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