This hot chocolate recipe made with maple syrup and milk has just the right amount of cocoa and the hint of sweetness my palate desires!
For optimal flavor and texture, use a high-quality unsweetened cocoa powder; its depth will shine through with minimal sugar. While a microwave is quick, gently heating the milk in a small saucepan over medium heat provides more control, reducing the risk of scorching and allowing for a richer infusion. To ensure a smooth, lump-free hot chocolate, always create a paste first by combining the cocoa, maple syrup, and vanilla with a small amount of hot milk before adding the rest. A tiny pinch of fine sea salt can miraculously enhance the chocolate's complexity and sweetness. Experiment with different milk types, such as oat or almond milk, for varying creaminess and flavor profiles.