Belgian Hot Chocolate - cooking recipe

Ingredients

1 quart half-and-half or 1 quart whole milk
8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, finely chopped
4 ounces good milk chocolate, finely chopped
tiny pinch salt
1/2 teaspoon ground cinnamon

Preparation

Warm about one-third of the half-and-half or milk, with the chopped chocolates and salt, stirring until the chocolate is melted.
Whisk in the remaining half-and-half or milk, heating until the mixture is warmed through. Add the cinnamon.
Use a hand-held blender, or a whisk, and mix the hot chocolate until it's completely smooth. Serve very warm. Enjoy!
At Wittamer, it's served with a poof of whipped cream and chocolate curls.