In heavy 2-quart saucepan, whisk together cocoa, sugar, salt, and water over low heat until smooth. Simmer, whisking continuously, for
2 minutes, making sure whisk gets into edges of pan.
Add milk, increase heat to medium-low, and cook, stirring occasionally with whisk, until steam rises from surface and tiny bubbles form around edge, 12 to 15 minutes. Do not boil.
Add vanilla and half-and-half. For foamy cocoa, beat hot cocoa with hand mixer or transfer to blender and blend until foamy.
Divide among four mugs, top with whipped cream or marshmallows.
Originally Submitted
3/11/2007
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