American
Classic Stovetop Hot Chocolate
Dutch-process cocoa bloomed with sugar and water, then rounded with whole milk, dark chocolate, vanilla, and salt for a smooth, deeply chocolatey mug.
4 servings · 5 minutes prep · 10 minutes cook
Ingredients
Cocoa Base
- 1/3 cup Dutch-process cocoa powder
- 1/3 cup granulated sugar
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/3 cup water
Milk and Chocolate
- 3 1/2 cups whole milk
- 2 ounces 60–70% dark chocolate, finely chopped
- 1 teaspoon vanilla extract
Directions
Bloom the Cocoa
- Whisk the cocoa, sugar, and salt in a heavy saucepan. Add the water gradually to make a smooth paste.
- Set over medium heat and whisk until the paste bubbles gently. Cook for 90 seconds, scraping the corners so no cocoa remains dry.
Heat the Milk
- Whisk in the milk about one cup at a time. Heat, stirring often, until steaming and about 180°F (82°C), 5-7 minutes; do not let it boil.
Finish and Pour
- Remove from heat. Add the chopped dark chocolate and whisk until glossy, then stir in the vanilla. Let stand for at least 3 minutes, stirring once or twice, and continue cooling as needed until comfortably warm rather than scalding before ladling into four mugs. When serving a child or anyone with reduced heat sensitivity, pour a small test portion first and confirm it is comfortable before handing over the mug.
