Title: Mexican Hot Chocolate
Categories: Mexican Beverages
Yield: 4 Servings
| 4 | oz | Sweet Baking Chocolate |
| 2 | oz | Unsweetened Chocolate |
| 32 | oz | Milk |
| 1 | | Cinnamon Stick (3-Inch) |
| 1 1/2 | tb | Sugar |
| 1/2 | ts | Almond Extract |
Melt sweet baking chocolate and unsweeted chocolate in to half of a double
broiler over simmering water. Combine milk and cinnamon stick in a medium
saucepan and heat until very hot but not boiling. Pour into melted
chocolate and stir well. Add sugar and almond extract; stir well again.
Beat with whisk or hand beater until frothy. Remove cinnamon stick.
From Sheila Buff & Judi Olstein, "The New Mixer's Guide to Low-Alcohol and
Nonalcoholic Drinks." Published By HPBooks, Inc., 1986, ISBN 0-89586-458-4.