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Mexican Hot Chocolate

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November 16th, 2004, 04:52 PM
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1/4 cup unsweetened cocoa
1/4 cup granulated sugar
3/4 teaspoon ground cinnamon
dash salt
1 quart milk (4 cups), divided
1/4 cup half-and-half
3/4 teaspoon pure vanilla extract/or 1/4 vanilla bean halved and seeds scraped out and put bean and seeds in sauce pan with milk(this is how I prefer it LOL)

In a small bowl, combine cocoa, sugar, cinnamon, and salt. Heat 1 cup of milk in a saucepan until bubbling. Stir in cocoa mixture and whisk until smooth. Bring to a boil over low heat, stirring constantly. Stir in remaining 3 cups milk and return to boiling. Before stirring, whisk until frothy; stir in cream and vanilla then heat through.
Serves 4 to 6.
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