Measure out: 2 cups milk, 2 tbsp cocoa powder, 2 tbsp sugar, ¼ tsp ground cinnamon, a pinch of salt, and ¼ tsp vanilla extract.

Have your small saucepan, whisk, and heatproof mug ready.

If you’re topping it, set out whipped cream and any garnishes (cinnamon stick, chocolate shavings).

Pro tip: Measure first. Once the milk is hot, everything goes quickly — having ingredients within arm’s reach keeps things smooth.

Put the 2 tbsp cocoa powder and 2 tbsp sugar into a small bowl.

Add 2–3 tablespoons of the measured milk to the bowl and whisk into a thick, lump-free paste.

Keep stirring until it’s silky — this paste prevents gritty lumps when you add it to the hot milk.

Pro tip: Whisk continuously and press the whisk against the bowl to break clumps — this step is the single best way to avoid grainy hot chocolate.

Pour the remaining milk (about 1¾ cups) into your small saucepan.

Place over medium heat and warm until the milk is steaming and tiny bubbles form around the edge.

Do not let it come to a rolling boil — you want it hot enough to dissolve the cocoa, not scorched.

Pro tip: Heat slowly over medium or medium-low. Fast, high heat can scorch the milk and give a burned taste.

Reduce heat to low. Whisk the cocoa paste into the warm milk until fully incorporated.

Add the ¼ tsp ground cinnamon and a pinch of salt, and whisk until the mixture looks even and glossy.

Keep the pan on low heat to let the flavors marry for a moment.

Pro tip: Whisk in steady circles — this keeps the texture smooth and incorporates some nice light froth.

Bring the mixture to a gentle simmer (small, occasional bubbles) and let it cook for about 1 minute while stirring.

Taste and adjust sweetness or cinnamon if needed — add a little more sugar or a tiny extra pinch of cinnamon to suit your preference.

If you want an ultra-rich version, stir in a small piece (about 1 tbsp) of chopped dark chocolate until melted.

Pro tip (optional): For thicker hot chocolate, whisk a slurry of ½ tsp cornstarch + 1 tsp cold milk and stir it in while simmering; it will thicken in under a minute.

Remove the saucepan from the heat. Stir in ¼ tsp vanilla extract.

Pour the hot chocolate into your warmed mug using a ladle or careful pour.

Top with whipped cream, a dusting of cinnamon, or chocolate shavings — slide in a cinnamon stick if you’d like a pretty stirrer.

Leftovers: cool to room temperature, store in an airtight container in the fridge for up to 48 hours.

Reheat gently on the stove over low heat, whisking to recombine; avoid boiling. Microwave in short 20–30 second bursts, stirring between, until hot.