This classic dark hot chocolate contains just bittersweet chocolate, milk, cream, sugar, and a hint of nutmeg. The combination of milk and cream strikes the perfect balance of creaminess.
Warm milk and cream in a mediumsaucepan over a medium-lowheat. 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).