For the French hot chocolate / chocolate chaud:

1. Heat the milk in a small saucepan over medium heat, stirring occasionally, until it reaches scalding point (180 degrees F / 82 C), then remove from heat breifly.
   • * If you do not have a thermometer to check, you can identify the scalding point by the small bubbles that appear just around the outer perimeter of the milk.
2. While the milk heats, add the chocolate to a small microwave-safe mixing bowl and heat in 30-second increments until fully melted, stirring with a silicone spatula in between each heating session.
   • * Though you can add the chocolate directly to the pan prior to melting, I find that pre-melting it this way ensures the smoothest hot chocolate.
3. Once the milk has reached scalding point, pour the melted chocolate into the pan along with the milk (ensuring you scrape every last bit out with your spatula), and whisk together. Return the pan heat on medium-low and cook, whisking constantly until thickened. Lower heat if the mixture begins to boil. Taste for sweetness and add brown sugar as needed (I generally find that 1-2 tbsp is plenty for bittersweet or dark chocolate), stirring to melt and combine. Then remove from heat.

For the oatmeal:

1. In a medium pot over medium-high heat, combine the milk and water and bring to a low boil. Add the old-fashioned oats, a generous pinch of salt, and the optional pinch of cinnamon, nutmeg, or cardamom (if using) and cook, stirring often for 5-8 minutes or until oats have softened and mixture is thick and creamy. Add a splash more water if you prefer thinner oats.
2. Portion the oats out into bowls and top with the French Hot Chocolate. Serve immediately or top with optional toppings such as whipped cream, marshmallows, chocolate shavings, or crushed candy canes **See post above for more ideas! The suggested batch of French Hot Chocolate will make twice as much as needed for the oats, so feel free to halve this recipe or reserve half to refrigerate and rewarm for oatmeal (or to drink!) on another day.