Mix 1 1/2 Tbs cocoa (Dutch-processed please) and 1 Tbs sugar with 1/4 C water and a pinch of salt over low heat to bloom the cocoa. This is key to getting maximum flavor. Cook for a couple of minutes. Whisk constantly. Add 1/2 C milk. I use Splenda instead of sugar.Mix 1 oz of shaved bittersweet chocolate with 1/4 C cream or half and half. (I use 1% milk in the step above, so I typically add cream) Microwave on low power, stirring frequently, until the chocolate has melted. Okay so clearly I wasn't paying attention when I measured the cream!Add the chocolate mixture to the saucepan. Mix well. Heat through.
Here comes my favorite part: pour into a mug and break out the liqueur: my favorite combos is peppermint schnapps and Starbucks coffee liqueur. Other good options are cinnamon schnapps, Godiva liqueurs and Bailey's Irish Cream. You need a couple of teaspoons total for flavor. Now if you're looking to warm up from the alcohol, keep adding. Enjoy!
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