In a saucepan, warm 450 ml (2 cups) of milk with 225 ml (1 cup) of cream.
In the meantime mix sugar, cocoa, salt, the vanilla extract and the rest of the 120 ml (1/2 cup) milk mixing well until you obtain a paste with no lumps.
Turn the stove on low, then add the paste slowly to the warm milk, whisking well to get a foamy creamy chocolate.
Reheat until it is hot but don’t let the liquid boil!
Whip the remaining 120 ml (1/2 cup) of leftover cream until you have a smooth whipped cream.
Pour the hot chocolate into serving cups.
Pour the cream on top and serve immediately.