Add chocolate to pan and whisk until smooth and chocolate is completely melted. Remove from heat and stir in vanilla extract.
3 ounces finely chopped bittersweet chocolate, ½ tsp vanilla extract
Divide hot chocolate evenly among two mugs. Stir 2-3 ounces of alcohol into each mug. Garnish with large marshmallows on cocktail picks, if desired.
4-6 oz alcohol (see below for suggestions), 4 large marshmallows, optional
Notes
A chocolate bar from the baking aisle will melt the most smoothly. Chocolate chips can be used in a pinch but may result in a grainy hot chocolate if they don't melt cleanly. Do not use a chocolate candy bar (like Hershey's).
Whole milk gives this recipe the best flavor but 2% milk can also be used.
You can swap in semi-sweet or milk chocolate for the bittersweet chocolate if you prefer. You may need to dial back the sugar if using a sweeter chocolate.
This recipe is easily doubled or tripled for a larger group.
You can make this hot chocolate ahead of time, if needed. Make the recipe as directed, omitting alcohol. Cool completely and store in an airtight container in the fridge for up to three days. When ready to serve, gently rewarm on the stovetop until just simmering. Stir in alcohol just before serving.
Best alcohol for hot chocolate:
Aged spirits, flavored spirits and cream liqueurs work best in this recipe as their flavors meld nicely with the rich chocolate and milk mixture.
Place all ingredients except alcohol in the bowl of a crock pot. Whisk together and cook on low for 2-3 hours, stirring occasionally so the chocolate doesn't stick to the bottom. Reduce heat to warm and whisk thoroughly before serving. Stir alcohol into individual mugs of hot chocolate.