French Hot Chocolate 

Serves 2 large servings or 4 smaller servings 
1 ½ C whole milk 
½ C cream 
8 ounces dark chocolate, chopped (at least 70% dark) 
2 t powdered sugar 
½ t espresso powder (optional, but really intensifies the chocolate flavor) 
Whipped cream 
Chocolate shavings for garnish 

Combine milk, cream, powdered sugar, and espresso powder in a saucepan over medium heat. Whisk together and continue heating until steaming and small bubbles form around the edges. Do not allow it to boil. Remove from heat and stir in the chopped chocolate. Stir gently until the chocolate is melted (return to low heat if needed, to get the chocolate all the way melted). Serve warm topped with whipped cream and a dusting of chocolate shavings. 

Coconut Milk Hot Chocolate With Meringue 

Serves 2 
2 T unsweetened cocoa powder 
1 15-ounce can coconut milk 
⅓ C boiling water 
¼ C dark brown sugar 
Pinch of salt
1 ounce bittersweet chocolate, chopped 
1 t vanilla 

Meringue: 

1 large egg white 
3 T white sugar 

Put egg white in the bowl of a stand mixer, beat egg white on medium until thickened and foamy. Add sugar one tablespoon at a time while the mixer is running. Beat until the egg white is shiny and forming soft peaks. Set aside. 

Whisk the cocoa powder into the boiling water. Set aside. Combine coconut milk, brown sugar and salt in a saucepan. Bring to a simmer over medium heat and stir until sugar dissolves. Whisk in the cocoa powder/water mixture and the 1 ounce of bittersweet chocolate. Whisk until smooth. Stir in vanilla. Pour into mugs and top with a dollop of the meringue. Serve.