Recipe - Mulled Hot Chocolate

6 cup Whole milk (see note)
1 teaspoon Freshly ground nutmeg
1 One half teaspoon Ground cinnamon
3 ounce Goodquality semisweet
chocolate; broken into
chunks (do not use
chocolate chips)
One fourth cup Unsweetened cocoa powder
(preferably Dutch process
cocoa)
One half cup Sugar
One half cup Boiling water
2 teaspoon Vanilla
6 (up to)
8 Long cinnamon sticks for
stirring

Heat milk, nutmeg, cinnamon and semisweet chocolate chunks in heavy medium
saucepan, stirring constantly, until chocolate is melted. Set aside.

Combine cocoa powder, sugar and boiling water in large saucepan and stir
to make thick paste. Whisk in milk mixture. Cook and stir over medium heat
until well blended and hot. (Hot chocolate can be made several hours ahead.
Cool. cover and refrigerate. Reheat, stirring, when needed.)

To serve, pour hot chocolate into cups or mugs. Garnish each serving with
a cinnamon stick. Makes 6 to 8 servings.

Note: Whole milk tastes better than 1 or 2 percent in this recipe, but if
you are watching calories you can make it with loweredfat products. On the
other hand, if you feel like gilding the lily, try serving the cocoa
garnished with dollops of whipped cream on top.

WASHINGTON TIMES FOOD SECTION

JANUARY 24, 1996

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