MEXICAN HOT CHOCOLATE
Source: Cuisinart
Makes 12–16 servings

We made our Hot Chocolate with fat free milk and it was a big hit. For a richer chocolate make it with whole or reduced fat milk; now and then indulgence is good for the soul.

2 quarts fat free milk
3 (3-inch) cinnamon sticks
20 ounces bittersweet chocolate (your favorite), broken into chunks
1 tablespoon vanilla extract

Combine the milk and cinnamon sticks in a 3-3/4 quart Cuisinart® Saucepan. Place over medium heat and stir constantly to heat until steamy and just beginning to bubble around the edges. Reduce heat to low and simmer for 10 minutes to infuse the cinnamon flavor into the milk.

Stir in the chocolate chunks. When chocolate is melted, remove cinnamon sticks and stir in vanilla extract.

Insert the Cuisinart® Quick Prep® Hand Blender and process on Low for 30 seconds using a gentle up-and-down motion.

Switch to High and process for 1 1/2 to 2 minutes longer until the mixture is creamy and frothy.

Spoon into cups or mugs and top with a dollop of freshly whipped cream if desired.

For Hot Cinnamon Mocha add 3 to 4 tablespoons instant espresso powder to the milk when steeping with the cinnamon sticks.

Hand Blenders (click here)