Cocoa Powder: Make sure to use unsweetened cocoa powder as we will already be adding sugar and the chocolate chips are also sweet.

Sugar: I used brown sugar, but white sugar or cane sugar will work just as well. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 brown sugar substitute that is zero glycemic index and will not raise your blood sugar).

Milk: I used unsweetened dairy-free milk to keep this recipe dairy-free and vegan. (Almond milk, cashew milk, tigernut milk, rice milk or oat milk will work. For super thick and creamy hot chocolate, you may use full-fat coconut milk as well). Alternatively, if you are not lactose-intolerant, feel free to use regular milk instead.

Vanilla Extract: I like adding vanilla extract for extra flavor, and highly recommend you add it in. However, if you’re not a fan of vanilla, go ahead and leave it out.

Chocolate Chips: I used dairy-free chocolate chips (vegan chocolate chips) to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular chocolate chips instead.

Marshmallows: For garnishing or decoration, I recommend using gluten-free mini marshmallows. However, you may also use dairy-free whipped cream if you like.

Ground Cinnamon: A sprinkle of ground cinnamon adds a nice contrast in color and a little extra flavor to the hot chocolate. You may also use a sprinkle of cocoa powder if you prefer.

Storing: If you wish, you may store any leftover hot chocolate in an airtight container and store in the refrigerator for up to 2 days. Reheat in a small pot or saucepan until hot before serving.