This recipe is from Craigie on Main, a fancy-schmancy restaurant in Cambridge . . . the spices are a little Indian, a little Mexican, a lotta yummy.
about 1/2 cup dark (70%) chocolate
2 cups whole milk
1/2 cup butter
4 teaspoons white sugar
Grind the following and add to taste:
approximately 3 green cardamom pods - toast the cardamom, crush and discard the green shell, and grind the black seeds inside the pod
1/2 stick cinnamon (Mexican if possible)
1/2 tsp chili flakes (preferably ancho)
Put all ingredients in a pot, stir and simmer constantly until it reaches the consistency you desire. The final yield will depend on how much you reduce the cocoa while cooking but the above recipe should make approx 10 espresso cup portions.
This cocoa is super-rich and smaller servings are usually enough.