Southwest Recipes

Mexican Chocolate

1/4 cup unsweetened cocoa 1/4 cup sugar
3/4 teas. cinnamon dash salt
1 quart milk, whole or 2% 1/4 cup light cream
3/4 teas. vanilla extract

In small bowl, combine all dry ingredients. Mix well.

In medium saucepan, heat 1 cup milk until bubbles. Stir in cocoa mixture and beat with wire whisk or rotary beater until smooth.

Over low heat , bring to boil, stirring. Gradually stir in remainder of milk, and return to boiling.
Stir in cream and vanilla, heat gently.

Before serving, beat with elec. blender on low or medium until frothy.
Makes 6 servings.