1 teaspoon freshly-ground nutmeg
1 1/2 teaspoons ground cinnamon
3 ounces good-quality semisweet chocolate, broken into chunks (do not use chocolate chips)
1/2 cup unsweetened cocoa powder (preferably Dutch process cocoa)
1/2 cup boiling water
2 teaspoons vanilla extract
Long cinnamon sticks for stirring
Heat milk, nutmeg, cinnamon, and semisweet chocolate chunks in heavy medium sauce pan, stirring constantly, until chocolate is melted. Set aside.
Combine cocoa powder, sugar, and boiling water in large sauce pan and stir to make thick paste. Whisk in milk mixture. Cook over medium heat, stirring, until well-blended and hot. (Hot chocolate can be made several hours ahead. Cool, cover and refrigerate. Reheat, stirring when needed.)
To serve, pour hot chocolate into cups or mugs. Garnish each serving with a cinnamon stick. Makes 6 to 8 servings.
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