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Mexican Hot Chocolate

The people of Mexico have been drinking hot chocolate since the days of the Ancient Aztecs.

• 2 ounces unsweetened chocolate (2 one ounce squares)
• 1/2 tsp vanilla
• 1 tsp ground cinnamon
• 4 Tbsp heavy cream
• 2 cups milk
• 2 egg yolks
• 2 Tbsp sugar
• Optional:  cinnamon sticks to stir

In a saucepan, stir together chocolate, vanilla, cinnamon and cream.  Heat over LOW! heat, stirring constantly until chocolate melts.

Slowly add the two cups of milk, while stirring.  Mix well.

Let warm over low heat -- DON'T LET IT BOIL

Beat egg yolks and sugar until foamy.  Slowly pour about 1/4 of the chocolate mixture into the egg mixture, stirring constantly (we do this so the eggs heat slowly and you don't end up with scrambled eggs in your Hot Chocolate).  Pour the egg/chocolate mixture back into the saucepan.  Beat until mixture is frothy.

Serve immediately with cinnamon sticks or spoons to stir with.

Makes 4 servings.

Printable version of this recipe.