Mexican Hot Chocolate
2 ounces dark baking chocolate or dark chocolate bar
2 cups milk
1 cup heavy cream
1/2 cup granulated sugar
1 tsp cinnamon powder
1 egg (lightly beaten)
Chop or break the chocolate into small pieces.
In a heavy bottom sauce pan, mix chocolate, milk, cream, sugar and
cinnamon together with a wire whisk. Whisk over medium heat until the
mixture is steaming but do not boil.
When milk mixture is steaming, take a tablespoon of the hot milk mixture
and add to the lightly beaten egg in a small bowl and stir quickly. Repeat
2 more times with more hot milk mixture.
Slowly add beaten egg to the chocolate mixture stirring quickly with a
wire whisk. Stir for 1 minute more or until mixture begins to thicken
slightly.
Pour into mugs and serve immediately.
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