- 2 cups whole milk
- 1 cup heavy cream
- 5 ounces bittersweet chocolate, chopped (about 1 cup)
- 2 tablespoons light-brown sugar
- 1/4 teaspoon freshly grated nutmeg
- Warm milk and cream in a medium
saucepan over a medium-low
heat. Add chocolate. Whisk until melted and combined. Add sugar, and whisk until dissolved. Continue to warm mixture until thick, about 5 minutes. Whisk in nutmeg.
Hot cocoa can be refrigerated for up to 1 week. Rewarm in a heatproof bowl set over a pan of simmering water (thin with milk if needed).