Step 1

Finely chop 3 ounces bittersweet chocolate or chocolate chips. Place in a medium bowl. Add 1/2 cup unsweetened Dutch-process cocoa powder, 1/2 cup turbinado sugar, 3 tablespoons powdered milk, and 1/8 teaspoon kosher salt. Stir to combine.

Step 2

Transfer to an airtight container and store at cool room temperature for up to 3 months.

Step 3

Place 1 cup milk and 3 tablespoons hot cocoa mix in a small saucepan. Place over medium heat and heat, whisking often, until starting to bubble around the edges.

Step 4

Pour into a mug and top with whipped cream and ground cinnamon if desired.