Mulled hot chocolate

Yield: 6 Servings

Measure Ingredient
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 Sugar
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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