Before European discovery of the Americas, the Maya consumed cacao-based drinks called chocolatl, which were made of roasted cocoa beans, water and spices. Though Christopher Columbus brought cocoa beans back to Europe in the late 1400s, it was rarely used until the voyages of Cortes. Montezuma, a Mexican emperor, introduced hot chocolate to Cortes, and in 1528 Cortes returned to Spain with a heavy supply of cocoa beans and equipment to make the new chocolate drink.
7 ounces unsweetened baking chocolate, chopped 4 cups whole milk 1 cup heavy cream 1/2 cup granulated sugar 1/4 cup brown sugar 1 tbsp vanilla extract 1/4 tsp cinnamon 1/4 tsp nutmeg whipped cream for garnish marshmallows for garnish cocoa powder for garnish
In a medium saucepan heat milk, cream and sugars over low heat, whisking until sugars are dissolved. Bring to a simmer, but do not boil. Remove from heat and add chocolate, vanilla, cinnamon and nutmeg, stirring until chocolate melts and mixture is smooth. Pour into mugs and serve with you're your favorite hot chocolate garnishes such as whipped cream, marshmallows and cocoa powder.