Mexican hot chocolate #3
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | -(up to) | |
| 4 | Squares semi-sweet baking chocolate | |
| 1½ | cup | Heavy cream |
| 2 | cups | Milk |
| 1 | tablespoon | Sugar (or to taste) |
| 1 | Egg (optional) | |
| Vanilla (optional) | ||
| Sprinkle of cinnamon | ||
Directions
Melt 3-4 squares semi-sweet baking chocolate over low heat. Meanwhile, heat 1½ cups heavy cream and 2 cups milk until hot but not boiling. Stir a litte of the hot milk into the chocolate, to make a paste, then add the rest. Keep stirring over low heat. Add 1 tblsp sugar (or to taste). Then, beat 1 egg with vanilla (this part can be omitted). Stir a little hot chocolate into egg to warm it up, then add the egg to the chocolate. Stir over low heat for 3 minutes. Add a good hard sprinkle of cinnamon and serve.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .