and colder than the proverbial well-digger’s rear here in Lubbock today. Herewith then, a receipt for something yummy.
First, the basic Mixture:

AKA hot cocoa mix from scratch
2 oz baking chocolate, grated
(bittersweet, 60% or more cocoa; 2 squares of Ghirardelli
or 4 of the little blocks of Baker’s German)
1/3 cup good Dutch process cocoa powder
1/2 cup powdered milk
pinch regular table salt
1/2 cup dark brown sugar, packed
Put all in a food processor and mix well.

To 1/3 cup of this in a mug, add:
3/4 cup boiling water
1/8 tsp vanilla extract
1/8 tsp ground cinnamon
1/4 tsp maple extract OR 2 Tbsp maple syrup
4 TBSP half and half or evaporated milk

Stir to dissolve and enjoy.

If you don’t like maple and cinnamon together you can
substitute 1/8 tsp chipotle powder, for cocoa with a kick.