This is for ONE cup of cocoa, which is never enough. Double, triple, quadruple as you see fit.
Melt 1 tsp butter in a saucepan. Add to it 5 ounces of good milk chocolate (you can use any chocolate, but the darker the chocolate, the more you might need to add some sugar.) Stir until melted and creamy.
Stir in a splash of vanilla, cinnamon, nutmeg–all, none, or some. Personally, I love a little sprinkle of cinnamon and a dash of vanilla.
The milk to cream ratio is 2:1, so 1/2 cup milk to 1/4 cup cream.
Stir constantly or the chocolate settles and sticks to the bottom. Once it’s warmed through, pour into mugs. Top with whipped cream, maybe marshmallows or crushed peppermint sticks.
Enjoy! Before hot cocoa weather is behind us.