First, mix three parts cocoa powder (the real, premium stuff) with one part sugar (the white, finely granulated stuff), and add three heaped teaspoons of this to every 1/3 liter glass you intend to make.
Then crack out the steaming pitcher and steam enough milk for you drinks. Then pour the glasses a bit shy of full (I like about an inch in a latte glass), and mix it with a spoon. By pouring the hot milk onto the powder you eliminate the clumping problem. Then pour a nice rosetta or heart on top. Alt. add whipped cream and chocolate sauce, think starbucks and you'll get it.
If you want to do it the really fancy way, you need to crack out the chocolate. I like to mix up a batch of 1/3 milk chocolate, 1/3 dark, and 1/3 white. You need to get these finely ground somehow, I use a cheese grater. Then you, again, steam the milk, and when you have that whirlpool going, you sprinkle in about 3 heaped tablespoons per ½ liter milk. That way you get a nice mixture. Just make sure that you don't dump the chocolate in there before the milk starts to get a bit warm. This stuff is really creamy and thick, very very addictive. And the really good part is that you don't need any whipped cream to this, and that the grated chocolate keeps forever, so you can grate 1 kg of each chocolate in one session and mix it into mason jars and have all you hot chocolate needs supplied for the next 10 years or so...
