1In a saucepan, over low heat, melt the chocolate chips. Using a big spoon, be sure to kix them as they melt to ensure even heat and prevent burning.
2Slowly addabout 1/4-1/2c. of the milk to the melted chocolate.
3Add vanilla. Then add cinnamon, allspice, and nutmeg (all optional). Mix thoroughly.
4Add remaining milk gradually, stirring as you pour. You can add more or less milk to taste. Less milk will give you thicker, richer coco. Adding more will thin it out for those who don't have a big sweet tooth.
5Continue to warm over low heat until warm. Serve with marshmallows, whipped cream, or unaccompanied.