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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Heat milk in a large saucepan just to scalding. Stir in chocolate and cinnamon until chocolate melts, then beat with a rotary beater until smooth. 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 occasionally, 1 minute; beat again until frothy. Ladle into heated mugs or glasses; place a cinnamon stick in each mug for a stirrer.
| Ingredients:
1 Quart(s) Milk
3 Squares semisweet chocolate
1 Teaspoon(s) Ground cinnamon
2 Eggs
6 Sticks cinnamon |
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