Adapted from The Great Book of Chocolate (Ten Speed) This recipe could easily be cut in half, although any extra can be kept in the refrigerator for up to 3 days. If made ahead, it'll get richer as it sits and it can be easily rewarmed when ready to enjoy. This recipe serves four to six, although you might find it serves a few more than indicated. Leftover mix can be stored in the refrigerator for a few days, and re-warmed in a saucepan over low heat. If you like thick hot chocolate, making it a day in advance will give it time to thicken up.
Ingredients
1 quart (1l) half-and-half or whole milk
8 ounces (230g) bittersweet or semisweet chocolate (chopped)
4 ounces (115g) milk chocolate (chopped)
tiny pinch of salt
1/2 teaspoon ground cinnamon
Steps
In a medium saucepan, warm about one-third of the half-and-half or milk, with the chopped dark and milk chocolates, stirring until the chocolate is melted.
Whisk in the remaining half-and-half or milk as well as the salt and cinnamon, heating until the mixture is warmed through.
Use a hand-held blender, or a whisk, to mix the hot chocolate until it’s completely smooth. (Do not use a standard blender as blending hot liquid can result in the lid coming off while blending.) While the chocolate is ready to serve now, if you let it sit for a few hours, it'll get richer and thicker the longer it sits.
