From what I can gather on the travel forums online, one of the experiences visitors to France want is to have hot chocolate (chocolat chaud) in a café. The most famous is at Angelina's in Paris. They make it from scratch and although I've never had it, I've no doubt it's quite special. Nowadays, all too often, even in France, hot chocolate is just something that comes from a sachet (usually purple) and has boiling water tipped on it.
When I make it at home often I will use Poulain drinking chocolate with milk, cream and a square of dark chocolate melted into it. As a child we had Cadbury's drinking chocolate in the pantry. It was delicious, but these days drinking chocolate tends to have a minimal quantity of actual chocolate, and is padded out with artificial sweeteners and milk solids. This modern 'hot chocolate' is thin and sickly sweet.
Every now and then I like to make the real thing. Break up a block of dark chocolate and add it to a cup of milk in a saucepan with a pinch of salt, a cinnamon stick and a vanilla pod. When it is hot enough that little bubbles are appearing on the surface add 3 more cups of milk and half a cup of cream. Heat until just boiling, whisking in the chocolate. Once smooth and hot add two tablespoons of cocoa powder, whisk some more and serve. No icky squirty cream, no dusting of chocolate powder (shavings acceptable but unnecessary faff in my opinion). Likewise no sugar added. Any leftovers can be stored in the fridge and reheated as required.
Hot chocolate on the stove.
A previous post about Poulain drinking chocolate, which used to be made in Blois.
A previous post about Choky.