Tickler.... Recipe from Collection

Mexican Hot Chocolate
 
Our family makes this more chocolaty and the variation I developed while working with Girl Scouts, to make hot chocolate for large groups. Until I moved to Salinas it was hard to find Carols V chocolate but I don’t buy it often because I like eating it like a candy bar. Abuelitas is now found everywhere.
 
Serves 4-6
 
Ingredients:
 
1 bar or disk of Mexican chocolate*
1 hard cinnamon stick
1 can 11 oz. evaporated milk
2 cans of water (about 4 cups)
 
Directions:
 
In a double boiler or (very carefully) in a saucepan, heat water with the chocolate and cinnamon until the chocolate melts.  Add the milk and heat to serving temperature. By melting the chocolate in water the chance of scorching is much less because it doesn’t take long to heat the milk.  This makes a very rich chocolate drink.  The fat can be reduced with fat-free evaporated milk.  I have also used soy milk for part or all the milk.  I sometimes add a little more powdered plain cocoa for a more intense chocolate flavor. The addition of milk to this is European and not original indigenous style. 
 
*Brand names include *  Abuela, Carlos V, and others
 
 
If you can’t find Mexican chocolate, boil together 3 Tbsp cocoa powder, 6 Tbsp sugar and half the water as a first step, add more water to taste. This is also more economical for large groups.