- 4 cups fat-free milk
- 3 cinnamon sticks (3 inches)
- 5 ounces 53% cacao dark baking chocolate, coarsely chopped
- 1 teaspoon vanilla extract
- Additional cinnamon sticks, optional
- In a large saucepan, heat milk and cinnamon sticks over medium heat until bubbles form around sides of pan. Discard cinnamon. Whisk in chocolate until smooth.
- Remove from the heat; stir in vanilla. Serve in mugs with additional cinnamon sticks if desired. Yield: 6 servings.
Originally published as Mexican Hot Chocolate in Light & Tasty February/March 2008, p54
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Reviewed Sep. 21, 2013
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