Mexican Hot Chocolate
|Milk||4 Cup (64 tbs)|
|Chocolate square||3 (semisweet)|
|Cinnamon||1 Teaspoon, ground|
1. Heat milk just to scalding in a large saucepan. Stir in chocolate and cinnamon until chocolate melts, then beat with a rotary beater until smooth.
2. Beat eggs well in a small bowl; slowly beat in about 1 cup of the hot chocolate mixture, then beat back into remaining chocolate mixture in pan. Heat slowly, stirring constantly, 1 minute; beat again until frothy.
3. Ladle into heated mugs or glasses; place a cinnamon stick in each mug for a stirrer, if you wish.