Ingredients

　　1 cup unsweetened cocoa powder

　　1 cup sugar

　　1/4 cup instant espresso powder

　　1 tablespoon vanilla

　　6 cups milk

　　2 cups half-and-half

　　In a large heavy saucepan combine the cocoa powder, the sugar, the espresso powder, the vanilla, a pinch of salt, and 1 cup cold water and 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 the half-and-half, both scalded, and heat the mixture over moderately low heat, whisking, until it is hot, but do not let it boil. (For frothy hot chocolate, in a blender blend the mixture in batches until it is frothy.)