Hot Chocolate (Belgian Chocolat Chaud)

Ah, Belgium, capital of the chocolate world. This recipe is simple enough to make any time you're looking for a hot chocolate fix. Which for me, is often - especially in the winter. Unlike other hot chocolates, this one uses a few squares of milk chocolate, and you should seek out a good-quality one. Most of the better milk chocolates list their percentage of cacao on the label (often between 30-35%) and taste better than the bars sold next to the supermarket check-out aisles, which are basically candy, not chocolate.

1 qt half and half or whole milk (1 L)
8 oz bittersweet or semisweet chocolate, chopped (230 g)
4 oz milk chocolate, chopped (115 g)
tiny pinch sea salt
½ tsp. ground cinnamon

To Serve:
whipped cream
chocolate curls

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.

In Belgium, this is often served with a poof of whipped cream and chocolate curls.

Makes 6-8 servings.

Cook's Notes:

• 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.