Mexican Chocolate

Mexican Chocolate

4.5 ounces Mexican cinnamon

3.5 cups scalded milk

2 ounces bitter chocolate

1.5 inch cinnamon stick

In the top of a double boiler over hot (not boiling) water melt the Mexican chocolate (which is sweetened) with the bitter chocolate. When smooth, add the scalded milk and cinnamon stick. Blend thoroughly. Add extra sugar to taste if desired. Pour into an earthenware pitcher (called a jarro in Mexico) and insert an oversize swizzle stick (the molinillo). In this country, a long-handled, spoon-tipped martini-stirrer will answer the same purpose. Twirl the handle between the palms of your hands until the liquid is foamy; this also serves to prevent a skin from forming over the hot milk. Serve and drink immediately. Serves 4 to 6.

Note: If Mexican chocolate is not available, use 4.5 ounces plain semisweet or sweet chocolate (as desired) with two teaspoons ground cinnamon

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