New York Times

Rumplemayer’s Hot Chocolate

This version, adapted from Rumplemayer's, a now-closed New York restaurant once known for its hot chocolate and pastries, is rich, sweet and smooth. It calls for real semisweet chocolate (we bet a mix of semisweet and bittersweet would be delightful, too) so there's none of the chalky aftertaste hot cocoa often leaves behind. A dollop of whipped cream and a sprinkle of cinnamon, if you wish, take it over the top.