Bring to boil 3/4 mug of water for each person who will be enjoying hot chocolate today. Throw in some baker's chocolate--about two squares per cup, more or less according to personal preference/how much chocolate you have (or you can add 70%+ dark chocolate). Whisk around 'til it's all blended nicely. Turn down the heat some during this part of the process so that the chocolate doesn't boil. Add sugar and vanilla to taste. Throw in some of that pricey cinnamon, too. Now take the chocolate off the heat and pour it into the mugs, to 3/4 full.
Here's the patentable part: treat it like coffee. Add whipping cream (half''n'half if you're a lightweight, but it's 200x better with cream) 'til it's the right color. Add whiskey or your favorite adulterant until it's the right strength. You can add the whipping cream while the chocolate's still on the stove if you want your hot chocolate to burn the roof of your mouth off, but you must keep this brief and get the pot off the stove before you cook the cream. This is the only way to avoid that gnarly boiled milk taste hot chocolate always has unless it is my hot chocolate. Do not add alcoholic adulterants while the stuff is on the stove, duh.
Do not allow powdered milk to touch any part of your person at any time. Powdered milk is why we do not eat the crappy supermarket chocolate offered to us free at shrimp tasting. Powdered milk is foul, and if living through a depression means eating powdered milk, let's just agree now not to live through it.