PROCRASTINATION COCOA
4-5 teaspoons unsweetened cocoa
5-6 teaspoons white sugar
4 teaspoons brown sugar
3 teaspoons butter
2 teaspoons vanilla extract
1/2 pinch of cinnammon
dash of salt
3 cups milk

Melt butter in saucepan on medium heat. Add vanilla and 1/8-1/4 cup of milk (if not doing anything requiring sharp concentration, most of the milk at this step can be substituted with Creme de Cacao and/or Baileys). Mix thoroughly, a whisk is best. Slowly add cocoa and white sugar, mixing until dissolved. Add cinnammon and salt - you only want a *very* light dusting of cinnammon; this is very important. The cinnamon brings out the richness of the chocolate but if you add too much it over-accentuates the sweetness of the sugar to the point of ick. Bring the mixture to an extremely low simmer, then add the rest of the milk. Once hot, add brown sugar. Heat for approximately five minutes, serve with whipped cream, if you've got it. Can be left on the stove for up to an hour, but remember to strain the scum off the top before serving. Very, very yummy, yields about four servings.