I make this simple version of island hot chocolate for my Swedish-Jamaican kids. Serve with buttered graham crackers or Jamaican Coconut Bread. Simmer: 15 minutes.
3/4 cup water
1 small cinnamon stick
pinch grated nutmeg
1 1/4 cups whole milk, warmed
2 to 4 tablespoons Dutch process cocoa powder*
Garnish: whipped cream
How to Make It
Combine water and cinnamon in a large pot, and bring to a boil; cover, reduce heat to low, and simmer 15 minutes. Remove cinnamon stick, and discard. Add nutmeg and milk, and stir. Stir in cocoa. Pour into cups. Garnish, if desired.
*For testing purposes, we used Ghirardelli Double Chocolate Hot Chocolate mix.