2 cups whole milk

¼ cup sugar

¼ cup unsweetened cocoa powder, sifted

4 teaspoons cornstarch

4 ounces dark chocolate, broken into pieces

Pinch kosher salt

Shortbread cookies, for serving

Cook Mode Prevent your screen from going dark

In a medium saucepan, combine the whole milk, sugar, unsweetened cocoa powder, cornstarch, and kosher salt. Whisk well to ensure everything is evenly incorporated.
Heat the mixture over medium heat, whisking constantly until it begins to steam and thicken, about 4-5 minutes.
Once the mixture starts to thicken, add the dark chocolate pieces and continue to whisk until the chocolate has melted and the drink becomes rich and smooth.
Once the hot chocolate has reached your desired thickness, remove it from the heat.
Pour the thick hot chocolate into cups and serve immediately with shortbread cookies on the side.

Store leftover hot chocolate in the refrigerator for up to 2 days in an airtight container.

If the hot chocolate becomes too thick after refrigeration, add a little milk to reach your desired consistency when reheating.

For extra richness, top the hot chocolate with whipped cream or marshmallows.

For a dairy-free version, swap whole milk with almond or oat milk, and use dairy-free dark chocolate.