- 1 c. milk, preferably whole
- 2 oz. (2 squares) semisweet or bittersweet chocolate
- 1 tsp. pure NY maple syrup
- Whipped cream or marshmallow crème, optional
- Heat the milk and chocolate in the top of a double boiler over simmering water until the chocolate is melted and well-incorporated; do not boil
- Remove from the heat
- Stir in the maple syrup
- Pour into a mug or two small cups and top with whipped cream, if desired.