Coco and Hot French Cocoa

“A girl should be two things: classy and fabulous.”
Gabrielle Bonheur Chanel (1883 – 1971) a French couturier whose modernist philosophy and pursuit of expensive simplicity made her arguably the most important figure in the history of 20th-century fashion design. Popularly known as Coco Chanel or "Mademoiselle" by her inner circle, she was born in the small city of Saumur, France, raised by relatives and in an orphanage. In 1909 Coco Chanel opened a shop in Paris selling ladies hats and within a year moved the business to the fashionable Rue Cambon and so began her influence on haute couture.

6 ounces unsweetened chocolate pieces
4 cups milk
3/4 cup heavy cream
1/2 cup sugar
1/4 teaspoon allspice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
Powdered Cocoa for topping
1/2 cup heavy cream, whipped for topping

Melt chocolate in 1 cup of milk, over low heat, stirring constantly. Do not boil. Gradually add remaining milk and cream, followed by remaining ingredients, except vanilla extract. Cook over medium heat, stirring constantly, until completely heated. Stir in vanilla. Serve with whipped cream and sprinkle with powered cocoa. Voila!