Here are three of my favorites:
B&B Style Hot Chocolate
1 c. heavy cream
8 oz. good quality semi-sweet chocolate, chopped
Splash of vanilla
For each cup of hot chocolate, stir together 1/4 c. chocolate concentrate and 1/4 c. milk. Heat over low heat until warm but not boiling. Stir in vanilla.
Note: The chocolate mixture will last covered in the fridge for a couple of weeks.
Lavender and Roses Scented Hot Chocolate
4 c. milk
3 tbsp. food-grade lavender flowers
2 tbsp. food-grade rosebuds
5 oz. good quality chocolate, chopped
Heat the milk in a medium saucepan over medium heat until it almost comes to a boil. Turn the heat down to the lowest possible setting, and add the lavender flowers and rosebuds. Cook 15 minutes, stirring occasionally. Strain the milk into a clean saucepan, and return to the burner on medium-low heat. Add the chocolate, and whisk constantly until it has melted. Referigerate leftovers for up to two or three days in a container you can shake before opening.
1/2 cup high quality cocoa powder
1/2 tsp. cinnamon
1/2 to 1 tsp. cayanne pepper
1/2 tsp. salt
1 tsp. vanilla
3/4 c. honey
2 cups whole milk
sweetened whipped cream
Heat the water in a medium saucepan over medium-low heat for two minutes. Add cocoa, cinnamon, salt, and cayanne pepper. Cook, stirring continually, until smooth. Add the vanilla, honey and milk and heat through. Serve garnished with a dollop of whipped cream and a dash of cinnamon. Referigerate leftovers for up to two or three days in a container you can shake before opening.