Hot Chocolate Milk

A mug of hot chocolate does not get easier than this, with no saucepan and no cocoa-powder lumps to deal with. The trick is using chocolate syrup instead of powder. It melts into the warm milk instantly and smoothly, so every sip is silky from the first.

A half-teaspoon of vanilla is the small touch that makes it taste like more than the sum of its parts, rounding out the chocolate and adding warmth.

Stir it into the milk, heat it in the microwave for a minute or two, and you are done, with no waiting on the stove.

One thing to watch: do not let the milk boil. Overheated milk forms a skin and can boil over the rim. Pull it the moment it is steaming and hot, then crown it with a marshmallow.

Kitchen Tips

• Heat in short bursts and stop the second it steams. Boiled milk scorches, skins over and can erupt over the rim.
• Use a tall, microwave-safe mug with room to spare, since milk climbs as it heats.

Variations

• Add a pinch of cinnamon or a dash of espresso powder to deepen the flavor.
• Stir in a spoonful of peanut butter, or a drop of peppermint extract, for a flavored cocoa.
• Top with whipped cream and a drizzle of extra syrup.