“The first chocolate beverage is believed to have been created by the Mayan peoples around 2000 years ago, and a cocoa beverage was an essential part of Aztec culture by 1400 A.D. The beverage became popular in Europe after being introduced from Mexico in the New World, and has undergone multiple changes since then. Today, hot chocolate is consumed throughout the world and comes in multiple variations including the very thick cioccolata densa served in Italy, and the thinner hot cocoa that is typically consumed in the United States.”
Melt about 1 1/2 oz of the darkest*, unsweetened chocolate that you can get in a double boiler over hot (not boiling) water.
Add about 1 tablespoon each non-refined cane sugar and hot water, stirring constantly until smooth.
Add cream and vanilla and heat through.
The mixture will be thick, silky and not sweet so much as just not bitter.
Put 1/4 cup boiling water in a heavy mug and pour chocolate mixture over the top. Top with grated cinnamon and a pinch of chili or chipotle powder.
* I’m no mathematician, but I’m guessing that this 100% cacao is about as dark as it can get