Prep Time: 20 minutes
Yield: 4 cups
This recipe is from Rosalea Murphy in Santa Fe, New Mexico and is a variation on the old Mexican cup of chocolate. Both have cinnamon to add a bit of spice to the mixture.
3 ounces semisweet chocolate, shaved
3 tbsps sugar
¼ tsp ground cinnamon
¼ tsp vanilla extract
3 cups milk
In a 2-quart saucepan, mix together all ingredients. Bring to a boil. When chocolate melts and mixture is boiling, beat with a rotary beater until boiling stops. Allow mixture to boil again, then beat again. Repeat this process one more time. The chocolate should be very frothy.