by Debra Wyatt
(last updated August 3, 2015)
Drinking hot chocolate is somewhat of a tradition in our home, especially on those cold winter evenings. While I was visiting with my son he had me try this recipe. It has now been added to our list of family favorites. I find that the grandchildren as well as adults are always asking for more of this great hot chocolate.
Ingredients needed for this recipe:
Using a grater like the type you use to grate cheese, grate the chocolate and set it aside so it will be ready when you need it. Using a vegetable peeler will also work. It will just take a little longer. The desired result is to have small, thin chocolate pieces that will melt quickly in the milk.
Take the six cups of milk and heat it to the point that it is almost boiling. This is best done in a double boiler to help prevent scorching the milk. Pour out one cup of milk. Place the grated chocolate into the cup of milk. If American chocolate is used, add one teaspoon of cinnamon and sugar at this time. Stir until the chocolate and sugar are melted.
The difference between Mexican chocolate and American chocolate is that Mexican chocolate already has cinnamon in it and isn't as sweet as American chocolate.
When the chocolate is melted, add the cup of melted chocolate and milk back with the other five cups of milk. Heat the milk again to where it is boiling. Boil for about two minutes, being careful that you don't scorch the milk. In a separate bowl beat the egg and vanilla and continue beating while pouring in the chocolate milk. If you are not using a double boiler then keep stirring so that you won't scorch the milk.
Return the mixture back to the heat; this time you only want to heat it, not boil it, beating with an egg beater. Beat the mixture to a frothy mixture before serving each cup. (This should only take a few seconds.) Besides looking pretty, beating the mixture so that it is frothy will keep the hot chocolate from forming a skin on top.
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