Shift the cocoa and sugar together into a medium-sized saucepan. Dissolve the cornstarch in the water, and stir into the cocoa and sugar until it is a smooth paste. Begin heating the mixture, stirring it with a whisk, and gradually pour in the milk. Continue stirring with the whisk as you bring the liquid to a simmer. Allow the chocolate to simmer for about 10 minutes, stirring often, until it is thick, glossy and completely smooth. Serve steaming hot.

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6 cups milk
3 ounces Mexican chocolate (or dark Dutch type)
1 tsp powdered cinnamon
3 eggs, beaten

Boil milk in the top of a deep double boiler five minutes. Remove from fire and add chocolate, mixed with the cinnamon, a little at a time, beating with molinillo or egg beater after each addition. When the chocolate is thoroughly blended, heat to the boiling point. Place over bottom of double boiler and add eggs, whipping constantly, until they are thoroughly blended and the mixture is frothing.

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126 grams semi-sweet chocolate (4 oz.)
3/4 liter milk (3 cups)
water for melting

Melt the bar in a small amount of boiling water. Add 3/4 liter milk (about 3 cups). Cook over low heat, whipping gently (with a whisk, i would assume) until heated well. Don't let it boil!

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2 oz of heavy cream
6-8 oz of milk
1 stick of cinnamon
1 vanilla bean, split in half length wise
2 oz of some excellent dark chocolate, finely chopped. I suggest Lindt.
freshly made wipped cream

heat the cream and milk with the cinnamon and vanilla bean very slowly for 15-20 minutes. (if you don't have any beans add 1-2 tsp of vanilla after heating). remove the bean and cinnamon. add the chocolate. mix until fully melted. serve topped with some very dense fresh wipped cream. serves 1-2 depending upon how much of a glutton you are.

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2 oz of heavy cream
6-8 oz of milk
1 stick of cinnamon
1 vanilla bean, split in half length wise
2 oz of some excellent dark chocolate, finely chopped (Lindt)
freshly made wipped cream

heat the cream and milk with the cinnamon and vanilla bean very slowly for 15-20 minutes. (if you don't have any beans add 1-2 tsp of vanilla after heating). remove the bean and cinnamon. add the chocolate. mix until fully melted. serve topped with some very dense fresh wipped cream. serves 1-2 depending upon how much of a glutton you are.

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3 c. powder milk
3/4 c. cocoa powder
1 c. sugar
dash of salt

Combin sugar and cocoa; add milk and salt. Makes 8 servings. For 1 serving place 1/3 cup dry mixture in cup, add boiling water and stir.

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You start with 3 cups instant nonfat dry milk, 2 cups (12 oz) chocolatechips and 1 1/2 cups miniature marshmallows (if you like...I certainlydo. :). Whirl half the milk and half the chips in a food processor orblender until finely ground. Take care not to grind past that or the mix will clump. Do the same with the other halves of milk and chips, put everything in a bowl and stir in the marshmallows. Package in an airtight container (can be stored up to 6 months). When using, just mix to taste with boiling water.

What makes this recipe great is that you can vary it so many ways. You can use any flavor of baking chips, be they semisweet, milk, mint or white chocolate. You can use half peanut-butter or butterscotch chips. You can add in flavorings like coffee powder, cinnamon, nutmeg, cardamom, or orange peel.

My personal favorite mix is Malted Milk Chocolate, which calls for milk chocolate baking chips and 1 1/2 cups of malted milk powder substituting for 1 1/2 cups of the nonfat dry milk. YUM!!! B^)

One note--the original recipe warned against using either orange peel or

malt powder with mint chips.

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One 12 oz. chocolate bar ( Lindt chocolate bars ).
1 teaspoon butter ( NOT margarine ).
1/2 teaspoon vanilla.
Melt the above in a double boiler. When just smooth stir in:

1 cup cream of Half-and-Half.

Serve in the smallest mugs you can find to all your friends. Top with freshly whipped cream, made from left over cream, and A mini-marshmellow.

This is really great but it is _VERY_ rich if you make it with cream. It can serve 10 peoples with this one serving recipe.

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Combin sugar and cocoa; add milk and salt. Makes 8 servings. For 1 serving place 1/3 cup dry mixture in cup, add boiling water and stir.

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2 oz of heavy cream
6-8 oz of milk
1 stick of cinnamon
1 vanilla bean, split in half length wise
2 oz. dark chocolate, finely chopped (Lindt)
freshly made wipped cream.

Heat the cream and milk with the cinnamon and vanilla bean very slowly for 15-20 minutes. (If you don't have any beans add 1-2 tsp of vanilla after heating). Remove the bean and cinnamon. Add the chocolate. mix until fully melted. Serve topped with some very dense fresh wipped cream.

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Melt 3-4 squares semi-sweet baking chocolate over low heat. Meanwhile, heat 1.5 cups heavy cream and 2 cups milk until hot but not boiling. Stir a litte of the hot milk into the chocolate, to make a paste, then add the rest. Keep stirring over low heat. Add 1 tblsp sugar (or to taste). Then, beat 1 egg with vanilla (this part can be omitted). Stir a little hot chocolate into egg to warm it up, then add the egg to the chocolate. Stir over low heat for 3 minutes. Add a good hard sprinkle of cinnamon and serve.

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Combine sugar, cocoa, salt and hot water in 1-quart micro-proof measuring cup. Microwave at HIGH (100%) for 1 to 1 1/2 minutes or until boiling. Add milk; sitr and microwave an additonal 1 1/2 to 2 minutes or until hot. Stir in vanilla; blend well.

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(modified version of the Hershey's can-side recipe)

Mix with a bit of milk (1 oz or so) in mug. Nuke mug for about 30-50 seconds. Stir until the heated cocoa dissolves. Fill mug with milk. Nuke for 1-2 minutes, depending on wattage and preferences as to burnt mouth parts.

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Combine all ingredients in heavy medium saucepan.Stir over low heat until chocolate melts. Increase heat and bring just to a boil, stirring often. Remove from heat and whisk untily frothy. Return to heat and bring to boil again. Remove from heat; whisk until frothy. Repeat heating and whisking once again. Discard orange peel. (Can be prepared 2 hours ahead. Let stand at room temperature. Before serving, bring just to boil, remove from heat and whisk until frothy.) Pour hot chocolate into mugs, 2 servings.

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2 Cups milk
4 Ounces bittersweet (not unsweetened ) or semi-sweet chocolate, chopped
3 2X1 inch orange peel strips (orange part only(zest))
1/2 teaspoon instant espresso powder or instant coffee powder
1/8 teaspoon ground nutmeg

Combine all ingredients in heavy medium saucepan.Stir over low heat until chocolate melts. Increase heat and bring just to a boil, stirring often. Remove from heat and whisk untily frothy. Return to heat and bring to boil again. Remove from heat; whisk until frothy. Repeat heating and whisking once again. Discard orange peel. (Can be prepared 2 hours ahead. Let stand at room temperature. Before serving, bring just to boil, remove from heat and whisk until frothy.) Pour hot chocolate into mugs, 2 servings.

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2 cups milk
2 oz. sweet chocolate, broken or grated (Ybarra from Mexico or Swiss)
1/2 tsp. cinnamon
2 eggs, beaten (better use just the yolks as the whites may curdle)

Stir the milk with the chocolate and the cinnamon over low heat until the chocolate dissolves. Add the eggs and beat the mixture until it becomes thick, taking care not to boil.