Mexican Hot Chocolate
|Unsweetened cocoa||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Light cream||1⁄4 Cup (4 tbs)|
|Vanilla extract||3⁄4 Teaspoon|
In small bowl, combine cocoa, sugar, cinnamon, and salt; mix well.
In medium saucepan, heat 1 cup milk until bubbling.
Stir in cocoa mixture; beat with wire whisk or rotary beater until smooth.
Over low heat, bring to boiling, stirring.
Gradu- ally stir in rest of milk; return to boiling.
Stir in cream and vanilla; heat gently.
Before serving, beat with rotary beater until frothy.
Makes 6 servings.