1 c. unsweetened cocoa powder
1 c. sugar
1/4 c. instant Espresso powder
1 tbsp. vanilla
6 c. milk
2 c. half & half

In a large, heavy saucepan, combine the cocoa powder, sugar, Espresso powder, vanilla, a pinch of salt, and 1 cup cold water; heat the mixture over low heat, whisking, until the cocoa powder is dissolved and the mixture is a smooth paste. Gradually add the milk and half & half, both scalded, and heat the mixture over moderately low heat, whisking, until it is hot, but don't let it boil. (For a "frothy" hot chocolate, blend mixture in a blender in batches until it is frothy.) Serves 8.