"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for NEW MEXICAN HOT CHOCOLATE, by , is from Chapter Three Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 cup water 1/3 cup honey 5 tbsp. unsweetened cocoa 1/2 tsp.ground cinnamon 1/4 tsp. salt 4 cups reduced fat milk 1 tsp. vanilla extract
1. Combine first 6 ingredients in large, heavy saucepan. 2. Bring to a boil over medium-high heat, stirring constantly. 3. Gradually add milk and extract, stirring constantly with whisk. 4. Heat until tiny bubbles form around edge (do not boil), stirring with a whisk.
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