Hot Cocoa
As one of my few self-perfected recipes, this has a slight chance of offering information not found elsewhere, unlike most of my collection. It makes a rich cocoa that leaves a pleasant chcocolate film in one's mouth.
Spoon into a saucepan 4 tablespoons each sugar and cocoa, and a pinch of salt, per person. Cover with water to moisten and stir until dissolved. Then heat over a medium-high flame until the mixture begins to bubble thickly (as distinct from the frothy bubbles that form when the cocoa is stirred). Remove from heat and swirl pot to cool.
Then, add as much milk as needed to total liquid enough to fill desired mugs (estimating this correctly is the hardest step of the recipe). Heat until steam rises above the edge of the pot, or the milk hisses when the pot is tilted. Remove from heat and add a splash of vanilla extract per person.
Serve in narrow-mouthed mugs to retain heat.