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Mug of hot chocolate topped with marshmallows beside cozy blankets

Best Hot Cocoa (Classic American, Extra Marshmallows)

The classic lighter American cocoa-powder drink: smooth, milky and chocolatey, served steaming with a generous layer of marshmallows.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup granulated sugar plus more to taste
  • pinch kosher salt
  • 1/4 cup water
  • 4 cups whole milk
  • 1 teaspoon vanilla extract
  • For serving: marshmallows whipped cream, cocoa powder or chocolate shavings (optional)

Method
 

  1. Whisk the cocoa powder, sugar and salt with the water into a smooth paste in a medium saucepan.
  2. Cook the paste over medium heat, whisking constantly, for about 1 minute until dark and fragrant.
  3. Add the milk a little at a time, whisking until smooth.
  4. Heat gently, stirring often, 5 to 7 minutes until steaming hot. Do not boil.
  5. Remove from the heat and stir in the vanilla; adjust sweetness to taste.
  6. Pour into warmed mugs and top generously with marshmallows and optional whipped cream.

Notes

Whole milk gives the best body; oat milk is the best non-dairy swap. Gritty cocoa means the paste was under-whisked: use a whisk and take the extra minute. Variations: peanut butter, peppermint extract, or cinnamon and chili powder. Adults: spike individual mugs with Baileys, Kahlúa or peppermint schnapps after cooking. Leftovers keep refrigerated 2 days; reheat gently and add fresh marshmallows.