Nothing here even flirts with soy — just whole milk, cream, dark chocolate, and cocoa powder simmered together into a glossy, rich sipper. Whisking the cocoa, sugar, and salt into a smooth paste before adding the milk keeps everything lump-free, and melting the chopped dark chocolate in at the end gives this the deep, velvety body you want from a proper mug of hot chocolate. A touch of vanilla rounds out the flavor, and it's ready in the time it takes to warm a saucepan on the stove. Top it with whipped cream or a handful of mini marshmallows and you've got a cozy, from-scratch treat that fits easily into a soy free kitchen. It's simple enough for a weeknight craving and special enough for a slow weekend morning.
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Combine the cocoa powder, sugar, and salt in a small saucepan. Add about 2 tbsp of the milk and whisk into a smooth paste with no dry lumps.
Pour in the remaining milk and the heavy cream, then set the saucepan over medium heat. Warm, whisking occasionally, until the mixture is steaming and small bubbles appear around the edges — about 4–5 minutes. Do not let it boil.
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