4 C (1 Quart) Milk
2 t. cornstarch
4 T Cocoa
Dash of Salt
Pour 1/2 C milk into a small saucepan with the cornstarch, sugar, salt, and cocoa. Heat until it bubbles and cooks for about 30 seconds while whisking. Remove from heat and let sit for 2 minutes.
Add remaining milk and heat to 160° while whisking. Serve in warmed mugs with whipped cream floating on top.
For the whipped cream, I use a very thick (so thick I have to dig it out of a jar) local dairy cream. In order to whip it, I mix it half and half with milk. For a several mugs of hot chocolate, I use:
1/2 C Super Cream
1/2 C Milk
1/2 t. vanilla
2 t. sugar
dash salt (for non-commercial milk)
Whip until soft and spoon over hot chocolate.
This hot chocolate has a nice "mouth feel" and is superior to the hot chocolate I make using chocolate chips.