|6 cups||Whole milk (see note)|
|1 teaspoon||Freshly ground nutmeg|
|1½ teaspoon||Ground cinnamon|
|3 ounces||Good-quality semi-sweet chocolate; broken into chunks (do not use chocolate chips)|
|¼ cup||Unsweetened cocoa powder (preferably Dutch process cocoa)|
|½ cup||Boiling water|
|2 teaspoons||Vanilla (up to)|
|8||Long cinnamon sticks for stirring|
Heat milk, nutmeg, cinnamon and semisweet chocolate chunks in heavy medium saucepan, stirring constantly, until chocolate is melted. Set aside.
Combine cocoa powder, sugar and boiling water in large saucepan and stir to make thick paste. Whisk in milk mixture. Cook and stir over medium heat until well blended and hot. (Hot chocolate can be made several hours ahead.
Cool. cover and refrigerate. Reheat, stirring, when needed.) To serve, pour hot chocolate into cups or mugs. Garnish each serving with a cinnamon stick. Makes 6 to 8 servings.
Note: Whole milk tastes better than 1 or 2 percent in this recipe, but if you are watching calories you can make it with lowered-fat products. On the other hand, if you feel like gilding the lily, try serving the cocoa garnished with dollops of whipped cream on top.
WASHINGTON TIMES FOOD SECTION
JANUARY 24, 1996
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