Ingredients:

  • 1/4 cup (25g) unsweetened cocoa powder
  • 2 oz (57g) semi-sweet chocolate bar (60% cacao), finely chopped
  • 2 tbsp (25g) granulated sugar
  • 1 pinch fine sea salt
  • 1.5 cups (355ml) whole milk
  • 0.5 cup (120ml) heavy cream
  • 0.5 tsp (2.5ml) pure vanilla extract

Instructions:

  1. Place the cocoa powder, sugar, and salt in a small heavy-bottomed saucepan. Add 2 tablespoons of the whole milk and whisk vigorously over low heat until a thick, smooth, mahogany-colored paste forms to bloom the cocoa.
  2. Slowly pour in the remaining milk and the heavy cream while whisking constantly. Increase heat to medium-low until the liquid is steaming and small bubbles form at the edges; do not let it reach a rolling boil.
  3. Add the finely chopped chocolate bar and vanilla extract. Continue whisking for 1–2 minutes until the chocolate is completely melted and the liquid appears glossy.
  4. Give the mixture one final high-speed whisking to aerate for an extra-frothy texture, then pour into mugs and serve immediately.