Nothing beats hot chocolate that's made the right way. The nasty powder crap from that uppity Swiss broad or that fake chocolate milk made with syrup that they heat up over at that hipster coffee house is no substitute for actual hot chocolate, as you shall soon see.
Read the labels dumbass.
Avoiding heat will just prevent the chocolate from melting and getting all over whatever you're chopping it with, which is a pain to clean up.
Making sure that the chocolate, the milk, and whatever you steam it in, isn't refrigerator cold, will speed things up. It should be warmer than room temp, in order to get things going. To avoid getting too hot, too much foam building up, or oils separating, use a stop-go method back and forth maybe 3 times, and it will come out much better.
Stove-top methods are fine too. Here's a great one from CIA.
Here's a link to a method of making chocolate whipped cream.
And another one
...and if you can actually handle Rachel Ray... here's a video of her doing something like that.
Finally, a rare occurrence here at Pinky Mixology, but we're going to recommend not adding any booze to this one (apart from a dash of vanilla extract in the whipped cream), even creme de cacao or that Godiva stuff. The chocolate in this thing is some high quality shiznit, and it's in a perfect balance, something that would get thrown off with the addition of any hooch.
FYI You are looking at about 1/2 of what was made. Don't try to shove everything into one mug, or you'll have a hard time.
Next month things get spicy with the Wasabi Bloody Mary.
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