Spiced Hot Chocolate

For a while now I have been craving a really good hot chocolate. And what I mean by a "really good hot chocolate" is a thick, smooth, velvety, chocolatey drink that leaves you intensely satisfied and happy. 

The last time I had a really good hot chocolate was this summer at Ginger Elizabeth's in Sacramento (see previous blog post). You must be thinking "Who is crazy enough to drink a hot chocolate in the summer in Sacramento?!" But I had heard so many good things about the Oaxacan Spicy Hot Chocolate that I had to try it. And it did live up to the hype!

The last time I had had a really good hot chocolate before this summer was in the winter of 2006 when I was in Salzburg. It was at the famous café Demel. Not only was the hot chocolate delicious but so was the whipped cream (Austrian: Schlagobers, one of my favorite Austrian words) that topped it. Mmmm. Good memories. 

Seeing that it is so hard to find a good hot chocolate, I was very glad when I came across a recipe for Spiced Hot Chocolate in the Bon Appétit of December 2005 a couple of days ago. So today, when the craving for something I couldn't specify came over me, I remembered the recipe and went straight to work. The recipe is simple and the outcome is more than satisfying. The hint of cinnamon is just perfect. Believe me, this hot chocolate will make you happy. 

But one word of advice: do not drink it in the evening. I made my hot chocolate after dinner (which was a few hours ago) and I still feel like I could bounce off the walls! One last note: I made half the recipe, so technically enough for three people, and basically just filled up one mug with it, which used up 3/4 of the recipe I made. Next time I would just fill a mug halfway (since I don't have any demitasse cups) and then add whipped cream. That way you won't get quite the chocolate shock!

Here's the recipe:

Whisk:

2 c. whole milk

1/2 c. (packed) golden brown sugar

1/2 c. whipping cream

in a heavy large saucepan over medium heat until mixture begins to simmer. Reduce heat to medium-low and add

1/4 c. unsweetened cocoa powder

4 oz. (115 g) chopped bittersweet or semisweet chocolate

1/2 tsp. ground cinnamon

Whisk until chocolate is melted and smooth. Pour hot chocolate into 6 demitasse cups. Garnish each with whipped cream and a cinnamon stick. 

Serves 6.