Oh boy was this good. My sister used Mexican chocolate which is key because it has cinnamon in it.
Laura Zarubin's Mexican Hot Chocolate
This hot chocolate can be made ahead of time and reheated.
1/4 cup unsweetened cocoa powder
5 cups whole milk
6 ounces dark chocolate, broken into 1/4 inch pieces
1/2 cup sugar
6-12 large marshmallows (1-2 per cup of hot chocolate)
Dissolve the cocoa powder in 1 cup of the milk. Combine the mixture, the remaining milk, the chocolate and the sugar in a large saucepan. Stir over low heat until the chocolate is melted and thoroughly blended and the hot chocolate is heated through.Spear one or two marshmallows on the end of a long skewer. Place over an open fire or your stovetop and cook until golden brown.To serve, fill 6 mugs 3/4 full with the hot chocolate. Place a roasted marshmallow on top and serve warm.
From Laura Zarubin's cookbook - I am almost always hungry