1. Scald the milk (scalding: heat milk in a small saucepan over medium heat to just below a simmer, 180°F / 82°C, until steam rises and tiny bubbles form at the edges — do not boil). Remove from heat and set aside.
2. In a small bowl or the saucepan you will use for the cocoa mixture, combine the cocoa powder, sugar, and salt. Add 1/2 cup (120 ml) of the boiling water gradually, stirring constantly to form a smooth paste with no dry lumps.
3. Add the remaining 1.5 cups (360 ml) boiling water to the paste and bring to a boil over medium-high heat. Boil for 1 minute (mixture will darken slightly and become glossy), stirring frequently.
4. Pour the hot cocoa mixture into the scalded milk. Using a rotary hand beater (or a whisk), beat vigorously for 2 minutes until the cocoa is fully incorporated, the color is uniform, and a light froth forms on the surface.
5. Serve immediately in warmed cups while the froth is still present.
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