Winter Mexican Hot Chocolate

Recipe by Chef Cathy
READY IN: 15mins
SERVES: 6
YIELD: 48 ounces
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large saucepan combine 1 cup of the milk, the sugar, chocolate, and cinnamon.
  • Cook and stir over medium-low heat until chocolate is melted.
  • Gradually stir in remaining milk.
  • Cook and stir until milk is hot.
  • Do not boil.
  • Gradually and slowly stir 1 cup of the hot milk mixture into eggs, then transfer entire mixture to saucepan.
  • Cook and stir for 2 minutes over low heat.
  • Remove from heat and stir in vanilla.
  • Stir quickly until very frothy.
  • Pour hot chocolate into mugs and dollop with whipped cream.
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