Like most Americans, I was raised on sweet, creamy hot chocolate (we called it cocoa) topped with mini marshmallows. But ever since I got my hands on that first cup of the European version--made with water instead of milk--I've never craved the hot chocolate of my youth. I think this is the best way experience the pure flavor of superior chocolate.

At my store in San Francisco we occasionally have Hot Chocolate Nights where I serve our European-style Dark Hot Chocolate. We offer customers the chance to choose their own flavorings and garnishes like pasilla chile powder, cinnamon, Burnt Caramel Sauce, fresh Marshmallows and creme fraiche. My personal favorite is fresh ground nutmeg, but we've had a huge response from the chiles. I always use chile sparingly so it blows my mind when I see people putting heaping teaspoons into their demitasse-sized cups. It's really fun to watch people experiment but it's also taught me a lot about what folks are into. Those nights and all those experimental folks inspired this recipe.

I start with a basic version of European Hot Chocolate--just chocolate pistoles and hot water. Then it's up to the individual imbiber to choose their destiny. My favorite combination is hot chocolate with a shot of single malt scotch or a generous pinch of nutmeg with a dollop of loose whipped cream. I've listed just a few suggestions but I encourage you to follow your palate, explore, experiment and have fun.

Method

In a small saucepan, pour the boiling water over the chocolate pistoles. Add any flavorings or spirits to the mixture now. The amounts listed are recommendations only…you can use as much, as little or any combination to suit your tastes.

Using an immersion blender, mix until the chocolate pistoles have completely melted and a foamy froth has developed. You may also use a whisk, but the hot chocolate will not be as frothy.

Pour into serving cups and garnish.

You can double, triple or quadruple this recipe if you’re entertaining a large group. Simply make the hot chocolate base and keep it warm in a double boiler. For a super-fast, super-frothy individual serving, I suggest using the steam wand on an espresso maker.

Rather than making it with milk, European way to make a rich, creamy cup of hot chocolate by stirring in a dollop of loose whipped cream.