There is nothing like a drink of hot chocolate on a cold day to warm one up. It would seem however that the most popular time for consuming hot chocolate is not long before retiring to bed as it really does help one to go to sleep a bit quicker than would otherwise be the case.

For me the pleasure in drinking this hot chocolate is the lovely warm sensations one gets as the velvety smooth mixture goes down.

Ingredients

• 1 Liter Full Cream Milk
• 230 Grams (8 ounces) of Bittersweet or Semisweet Chocolate
• 120 Grams (4 ounces) of Milk Chocolate
• ½ Teaspoon of Ground Cinnamon
• 1 Pinch of Fine Table Salt

Preparation

1. Finely chop all of the chocolate
2. Using a non-stick saucepan heat one third of the milk (do not boil the milk)
3. Once the milk has warmed up gradually stir in the chopped chocolate and salt. Continue heating and stirring until all of the chocolate has melted and is evenly dispersed through the milk.
4. Now whisk in the remaining milk and continue heating the mixture until it is warmed through
5. Whilst still heating stir in the cinnamon
6. Use a hand-held blender or hand whisk to thoroughly mix the hot chocolate. Keep heating and whisking or blending until the mixture takes on a velvety smooth texture.

To Serve

This recipe will yield 5 to 8 servings depending upon size of cup/mug and the amount of toppings used but regardless of the number or size of the individual serves it should always be served very warm.

Embellishments

You may wish to top the hot chocolate with a couple of tablespoons of fluffy whipped cream, chocolate curls, a sprinkle of cinnamon and cream filled chocolate wafers.

Storage

Any of the mix that is not consumed immediately can be stored in the refrigerator for later consumption. Simply reheat in a saucepan or microwave oven.

Variations

You may wish to replace some of the liquid with strong coffee or even add a shot of a liqueur such as cognac, Chartreuse or Irish Cream. Another popular adult option is to add some Crème de menthe to give the drink a minty spark.