• Set a small heavy-bottomed saucepan over medium-low heat and add 1 ½ cups whole milk, 1 teaspoon espresso powder, 1 teaspoon vanilla paste, and ½ teaspoon Diamond Crystal Kosher Salt.

  Heat until scalding hot (about 180℉/82℃), when steam rises and small bubbles form around the edges of the pot, about 8 - 12 minutes. Do not let it boil.
• While the milk heats up, finely chop 6 ounces high-quality 70% cocoa bittersweet chocolate* and place into a small bowl with 1 ½ tablespoons brown sugar.
• Once the milk is scalding, immediately turn the heat off. Add ¼ cup of the hot milk into the bowl of chocolate and whisk until completely smooth.

  Transfer the milk chocolate mixture back into the pot, and vigorously whisk until everything is fully melted and homogeneous.

  Briefly return the pot back over medium-low heat, and heat, whisking frequently for 1 - 2 minutes until thick enough to coat the back of a spoon.
• Taste and adjust seasonings as needed, then divide amongst two mugs and serve immediately with whipped cream if desired (see below for instructions).

  Note: Is the hot chocolate too thick? Whisk in a splash of milk. Not sweet enough? Add a bit more brown sugar. Slightly cloying? Add a pinch more salt.

Whipped cream topping (optional):

• In a stand mixer (or using a hand mixer or whisk), whip ½ cup heavy cream with ⅛ teaspoon vanilla paste until soft peaks form, about 2 - 3 minutes. Divide and serve a dollop over each mug of hot chocolate. Enjoy!