A delightful twist on classic hot chocolate, featuring a rich and creamy texture with a hint of vanilla.
In a saucepan, combine the milk and cocoa powder, whisking until smooth.
Whisking the cocoa powder into the milk while it's still cold helps prevent clumps.
Place the saucepan over medium heat and add the sugar and salt, stirring until dissolved.
Stir constantly to ensure the sugar dissolves evenly and doesn't settle at the bottom.
Once the mixture is steaming, remove from heat and stir in the vanilla extract.
Adding vanilla off the heat preserves its delicate flavor.
In a chilled bowl, whip the heavy cream until soft peaks form.
Chilling the bowl and whisk beforehand helps the cream whip faster.
Pour the hot cocoa into mugs and top with a dollop of whipped cream.
Serve immediately to enjoy the hot cocoa at its best temperature.
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