This is NOT an answer (I wish I could add a comment to the question): I will be giving a $2 tip to the best answer.
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The best? I'm not sure about the best, but I use the steam wand of my Rancilio Silvia espresso machine to steam milk as I would for a latte, and then mix it with a hot chocolate powder, like Nestle.

The kids go nuts for it.
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Replace the milk in any cocoa recipe for sweetened condensed milk it spectacular it adds richness and flavor, also use semisweet nestles cocoa.
Source(s):
my mom

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Here is the recipe that was handed down from my mother (who is a witch!)

Gather ingredients on a full moon while milking a cow.

1/2 cup sugar
1/4 cup unsweetened cocoa powder
4 cups milk
3/4 teaspoon vanilla extract

1. Mix cocoa, sugar, and one cup of the milk in a saucepan. Over medium heat, stir constantly until the mixture boils.

2. Slowly stir in the rest of the milk and heat, but do not boil.

3. Remove from heat and add vanilla. Mix well and enjoy!

4. Add marshmallows (in the shapes of toads or bones)

Makes 4 servings. (Only two if your mugs are as big as mine!)
If you can't wait for a full moon and don't have a cow to milk... it will still taste fantastic!
http://www.dianasdesserts.com/news/news2004-10/HotCocoaSpooks.jpg
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This is the recipe my Grandkids always want me to make, but we omit the vanilla extract, they do not like it. Hershey's Cocoa is a must. They love, love whipped cream, a lot of it! I try to get away with the Hershey's syrup in milk, but they say Grannie we want the one that you make with love in it!

Hot Cocoa
Ingredients:

* 1/2 cup sugar
* 1/4 cup HERSHEY'S Cocoa
* Dash salt
* 1/3 cup hot water
* 4 cups (1 qt.) milk
* 3/4 teaspoon vanilla extract
* Miniature marshmallows or sweetened whipped cream(optional)

Directions:
1. Stir together sugar, cocoa and salt in medium saucepan; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add milk; stirring constantly, heat to serving temperature. Do Not Boil.

2 Remove from heat; add vanilla. Beat with rotary beater or whisk until foamy. Serve topped with marshmallows or whipped cream, if desired. Five 8-oz. servings.

VARIATIONS: Add one of the following with the vanilla extract:

SPICED COCOA: 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg. Serve with cinnamon stick, if desired.

MINT COCOA: 1/2 teaspoon mint extract OR 3 tablespoons crushed hard peppermint candy OR 2 to 3 tablespoons white creme de menthe. Serve with peppermint candy stick, if desired.

CITRUS COCOA: 1/2 teaspoon orange extract OR 2 to 3 tablespoons orange liqueur.

SWISS MOCHA: 2 to 2-1/2 teaspoons powdered instant coffee.

COCOA AU LAIT: Omit marshmallows or whipped cream. Spoon 2 tablespoons softened vanilla ice cream on top of each cup of cocoa at serving time.

SLIM-TRIM COCOA: Omit sugar. Combine cocoa, salt and water; substitute nonfat milk. Proceed as above. With vanilla, stir in sugar substitute with sweetening equivalence of 1/2 cup sugar.

CANADIAN COCOA: 1/2 teaspoon maple extract.

MICROWAVE SINGLE SERVING: Coombine 1 heaping teaspoon HERSHEY'S Cocoa, 2 heaping teaspoons sugar and dash salt in microwave-safe cup or mug. Add 2 teaspoons cold milk; stir until smooth. Fill cup with milk. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until hot. Stir to blend; serve.
Source(s):
http://www.hersheys.com/recipes/recipes/detail.asp?id=5265&page=1&p...

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I prefer hot chocolate over hot cocoa. Many people don't realize there is a difference. Hot cocoa is made from cocoa powder, which can have an acid flavor. Hot chocolate is made from actual chocolate.

This is how it is done in Paris and Belgium, and for those lucky enough to be close, at Claude's in St. Augustine, Florida:

I start with the best chocolate bar I can find and afford. For me, this would either Scharffen Berger, Vahlrohna (both available at Trader Joe's for me) or Endangered Species. All are the European style with a nice, deep, complex flavor.

Melt the chocolate, either in a double boiler or in the microwave.

Whip some cream. The better cream you use, the better this will taste.

http://whatscookingamerica.net/Foto4/MeltingChocolate.jpg

While that's going, heat whole milk to just under the boiling point. I use almost half and half, high-cream content milk. Some chefs use creme fraiche, but that's a little thick for my tastes. For every 6 oz. of chocolate, stir three tablespoons of milk into the melted chocolate.

To serve, pour some of the chocolate into a cup, and then add hot milk/ creme fraiche and stir. Top with whipped cream. Serve with the rest of the melted chocolate and hot milk in separate pitchers, with the whipped cream on the side.

The fun thing about this is you can use all kinds of chocolate bars and get all kinds of flavors.

http://parisdaily.hi-fipop.com/angelinaschocolateincup.jpg
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The best hot chocolate that I have ever had was made with heavy cream, it was heavenly thick and chocolatey! Skip the milk and go for something sweeter and thicker :-)
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This is the absolute best recipe for hot cocoa I have ever had! Enjoy!!

INGREDIENTS (Nutrition)
1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream

DIRECTIONS
Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.
Source(s):
http://allrecipes.com/Recipe/Creamy-Hot-Cocoa/Detail.aspx

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