Food & Wine

This isn’t close to what the Maya drank, but they’d be pleased that we’re still sipping mugs of rich, dark chocolate — and that it’s still a special occasion to do so.

Melt chocolate in a medium heavy-bottomed saucepan or double boiler. Once chocolate is melted, whisk in the cinnamon and sugar until well combined; then whisk in the milk.

Cook until mixture comes to a full boil, whisking constantly. Lift the pan off the burner until the bubbling subsides; then return to a boil. Repeat this process two more times.

Lower the heat and let the chocolate mixture simmer for 5 – 10 minutes, stirring constantly. The chocolate should be so thick that it coats the back of a spoon.

Pour whipping cream and 2 tablespoons sugar into a bowl, and with the whisk attachment, turn mixer on high and beat until thick.

Pour hot chocolate into mugs or heat-tempered glasses. Top with whipped cream, dust with cinnamon, and serve.

Makes two servings (or one enormous one)