I started making hot chocolate out of chocolate bars when I was in college, while trying to replicate Spanish hot chocolate*. Turns out, I like it this way and I often have spare chocolate on hand**, so I still do it.

Hot Chocolate

per serving:

• 1 oz. chopped chocolate (from chocolate bars, leftover choc. pumpkins, chocolate chips if that’s what you’ve got)
• 1 T cream, or milk, or alternative milk
• 6 to 8 oz. milk, or any alternative you like
• 1/4 tsp vanilla, or whatever flavoring grabs your fancy (chipotle powder plus cinnamon is pretty great)

Melt the chocolate and cream in a small saucepan over low heat, stirring constantly. Once the chocolate + cream is nice and smooth, slowly add the milk until the mixture is the color of hot chocolate that you like. Add vanilla (or other flavoring). Heat, stirring occasionally, until steaming. If you happen to have an immersion blender, blend it. (This makes it extra smooth and slightly whipped, which is a delicious touch.)

Serve, with or without marshmallows, whipped cream, cinnamon sticks, candy canes, or other garnish, in a mug just right to wrap your hands around. 

*To replicate Spanish hot chocolate, I add a bit of starch (potato starch, tapioca starch, or corn starch) at the “melt chocolate with the cream” step.

**My kids don’t tend to eat plain chocolate, so we especially have extra chocolate on hand after the major candy holidays. I’ve made a lot of hot chocolate out of chopped chocolate Santas.