Mexican Hot Chocolate, Home Style
1 quart of milk1 cinnamon stick, or 1/2 tsp of ground cinnamon2 whole cloves4 oz. 70% Dark Chocolate Buttons, chopped2 or 3 drops of almond extract1 tsp vanilla, Mexican if you have itHeat the milk slowly with the spices until almost boiling, then stir in the chocolate until melted. Strain into a blender (don't over fill the blender, the mixture is hot) and blend on high for about 1/2 minute or until frothy. Pour into pre-warmed heat-proof glasses and serve immediately. You could dust the top with cinnamon, or garnish the cup with a whole cinnamon stick.
Compliments of Euphoria Chocolate Company