Hot chocolate is without a doubt one of my favorite beverages. Not spiked or anything “unique” just straight-up cream and chocolate… and more cream. I vow never to get hot chocolate while out on the town unless I know it will be as rich a luscious as I know mine to be. My first love of the real stuff came from Max Brenner’s little pop-up holiday hut in Bryant Park. My family and I used to go annually and I always looked forward to drinking straight melted chocolate. But because I can’t wait for that one time a year I learned to make it at home. I thought there was something secretive about the method but it’s just like drinking hot ganache.

GATHER THE GOODS

1 cup heavy cream

1 -1 1/2 cups semi sweet chocolate morsels or chopped up bar (Guittard, Callebaut, Ghirardelli)

whipped cream for serving

dash of cinnamon optional

MAKE IT

heat the heavy cream over medium heat until it comes up to a simmer. Make sure it doesn’t scald or form a layer of skin.
Add in the pieces of chocolate and whisk until the mixture is smooth and all of the chocolate has melted.
Pour the hot chocolate into a mug and serve with a heaping dollop of whipped cream and a sprinkle of cinnamon.