Find out why local magazine, @urban's Laura Hobbs says chocolate is the answer. But she means real chocolate:

To some people – OK, let’s get real – to most people, hot chocolate is a chalky, pale powder you mix with hot water (or hot milk if you’re feeling especially decadent) to form a thin, runny drink that, if you think real hard and squint your eyes just right, kinda tastes like chocolate. Mmmm... Delicious dipotassium phosphate... corn syrup... monoglycerides... hydrogenated coconut oil... and those funky white chunks they call marshmallows...  Mainstream, instant hot chocolate has become a mere shadow of its thicker, richer, REALER former self. Not to worry: I’m bringin’ sexy hot chocolate back.

But first, a quick history lesson. Versions of hot chocolate date as far back as the Maya, roughly 2,000 years ago. Their rendition of the drink consisted of cocoa bean paste mixed with cornmeal, chili peppers and water, and was poured back and forth between two pots until a frothy, foamy drink formed. In fifteenth century Central America, the Aztecs adopted the cacao plant into their culture and developed Xocolatl, a drink made with cocoa beans, vanilla, chili peppers and super-bitter achiote. Because sugar had yet to make it to the Americas, Xocolatl was an... um, acquired taste.

After slaying the Aztecs in the sixteenth century, Hernan Cortes returned to Spain and brought chocolate back with him as a so-called souvenir. Over the next centuries, chocolate gained popularity in Europe, people figured out it was tastier with milk and sugar, the Dutch figured out how to make it into powder, the English figured out how to make it into a bar, the Spanish started making those dang good churros, the French came up with these great things called marshmallows, and badda bing, hot chocolate became what it is today. Mega-abridged history lesson over.

When it comes to hot chocolate, I’m a purist. I don’t want cinnamon. I don’t want mint. I don’t want chili. Heck, I don’t even want alcohol! I want the bare-bones basics of milk, chocolate, sugar, and some sweetened whipped cream to top the whole thing off. For my rendition, I began by heating up a blend of whole milk and half and half to just below a simmer. Off the heat, I added an equal parts mixture of dark chocolate and milk chocolate, a little sugar and some vanilla to deepen the flavor. After a brisk whisk, I got to work on my whipped cream.

As I mention in the recipe below, super cold ingredients are essential to a high volume, perfectly-peaked whipped cream. Be sure that your heavy cream is cold, and stick your mixing bowl and your beaters in the freezer for about ten minutes before you whip the cream. Heck, even stick your sugar in the freezer. About halfway through the whipping, add the sugar to the cream; if you add the sugar too early, the volume won’t be as great. A little pinch of salt helps, too.

Enjoy!

Hot Chocolate
(serves 4-6)

4 c. whole milk
1 c. half and half
4 oz. dark chocolate, chopped
4 oz. milk chocolate, chopped
2 Tbs. sugar
1 tsp. vanilla extract

For the whipped cream:
1 c. heavy cream
1 Tbs. powdered sugar

In a saucepan, heat the milk and half and half over medium heat until small bubbles appear around the edges of the pan and the mixture is steaming. Remove from the heat and add the chocolates, sugar and vanilla, whisking vigorously to combine. Gently reheat over medium low heat, being careful not to boil, and serve with whipped cream.

To whip the cream*, beat the heavy cream on high in the bowl of a standing mixer with the whisk attachment, or in a large bowl using a hand mixer. When the cream is almost done, add the sugar and beat until stiff peaks form, about 3 minutes total.

*Cold ingredients are best for whipping cream. Be sure the heavy cream is very cold, and put the bowl, the mixer attachments and the sugar in the freezer for a few minutes before whipping.