Belgian hot chocolate

This recipe serves four, I think the Belgians must have a high-tolerance for the amount of hot chocolate they can drink, and 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 or microwave oven.

I use whole milk and belgian chocolate .

For more adult tastes, one could replace some of the liquid with strong coffee or add a hit of liqueur at the end, such as cognac or Chartreuse.

Recipe:

1 quart (1l) half-and-half or whole milk
8 ounces (230g) bittersweet or semisweet chocolate, finely chopped
4 ounces (115g) milk chocolate, finely chopped
tiny pinch of salt
1/2 teaspoon ground cinnamon

1. Warm about one-third of the half-and-half or milk, with the chopped chocolates and salt, stirring until the chocolate is melted.

2. Whisk in the remaining half-and-half or milk, heating until the mixture is warmed through. Add the cinnamon.

3. Use a hand-held blender, or a whisk, and mix the hot chocolate until it’s completely smooth. Serve very warm.

If you want to make it more spectacular ,serve with a poof of whipped cream and chocolate curls.