Put the blackberries, 2 tablespoons sugar, and 2 tablespoons water into a small saucepan.

Warm over medium heat until the berries release their juices — you’ll see the mixture start to bubble gently.

Use a wooden spoon or a potato masher to lightly crush the berries so they break down and release more flavor.

Lower the heat and let the mixture simmer, uncovered, for about 8–10 minutes, stirring occasionally, until it’s slightly thickened and jammy.

Remove from the heat and let it sit for 2–3 minutes to cool slightly before straining.

Pro tip: Use the back of a spoon to press the berries through the strainer — you’ll get more syrup and less waste. If you like a bit of texture, reserve a tablespoon of crushed berries to stir into the finished drink.

Place a fine mesh strainer over a bowl or small measuring cup.

Pour the warm berry mixture into the strainer and press with a spatula or spoon to extract as much liquid as possible.

Discard the solids (or save them to spoon over yogurt or toast).

Taste the syrup: if it’s too tart, stir in a pinch more sugar while it’s still warm. Let the syrup cool to room temperature — or pop it into the fridge for a few minutes if you need to speed things up.

Pro tip: Straining hot syrup is easier — the juices run through faster. Be careful with splashes when pressing hot fruit.

In a medium saucepan, combine 2 cups whole milk and 1/2 cup heavy cream. Warm over medium-low heat.

While the milk warms, whisk the 2 tablespoons cocoa powder with about 2 tablespoons of the warm milk in a small bowl to make a smooth paste (this prevents lumps).

Once the milk is steaming and tiny bubbles appear around the edge (do not let it come to a full boil), whisk the cocoa paste into the pan so it fully dissolves.

Continue to heat for another 1–2 minutes, whisking frequently, until the mixture is hot and evenly colored.

Pro tip: Whisk continuously when you add the cocoa and later when melting chocolate — it prevents lumps and keeps the texture silky. Avoid boiling the milk; scalded milk changes the flavor and can make the drink grainy.

Remove the saucepan from the heat. Add the 1/2 cup semi-sweet chocolate chips (or chopped chocolate) and 2–3 tablespoons granulated sugar to the hot milk mixture.

Let sit for 30 seconds to a minute to soften the chocolate, then whisk briskly until the chocolate is fully melted and the mixture is smooth.

Stir in 1 teaspoon vanilla extract. Taste and adjust sweetness — add a little more sugar if needed.

Pro tip: If the chocolate isn’t fully melting, return the pan to very low heat and stir constantly — high heat can cause the chocolate to seize or the milk to scorch.

Start by stirring 2 tablespoons of the strained blackberry syrup into the hot chocolate and taste.

Add more syrup, 1 teaspoon at a time, until you reach your preferred balance of chocolate to berry (many people like 2–3 tablespoons per serving).

Give the drink a final whisk so everything is emulsified and glossy. If the mixture looks slightly separated, a quick vigorous whisk or a short blast with an immersion blender will unify it.

Pro tip: Add the syrup slowly — blackberries are tart and concentrated, so it’s easier to add more than to try to dilute an overly berry-forward cup.

Pour the blackberry hot chocolate into warmed mugs.

Top with a generous swirl of whipped cream, a few fresh blackberries, and a sprinkle of shaved chocolate or a dusting of cocoa powder.

For a fancier finish, drizzle a little extra blackberry syrup over the whipped cream or torch a marshmallow on top.

Serve immediately and enjoy.