Old Fashioned Hot Chocolate:
Place the pint of cream into the bowl of a stand mixer. Beat on high with
a whisk until it starts to thicken. Add 2 T of honey and continue beating
until the cream is light and fluffy, able to hold its shape. Be careful
not to over beat. If you over beat, it will "break to butter".
Into three large mugs place 1 T coconut oil, 1 row (3 squares) of the chocolate bar, and a cinnamon stick (if using).
Mix cocoa and milk in a saucepan; stir well with a whisk.
Add the honey and cook over low heat, stirring constantly, until mixture is smooth.
Heat over low to desired temperature. DO NOT BOIL. We like ours at 140° F. (yes, I check the temp with a thermometer) Stir in vanilla.
Pour into individual mugs, stir to melt oil and chocolate bar, top with whipped cream, and enjoy!!