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1
***DO NOT TURN ON FIRE UNTIL IT SAYS SO***.
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2
Put 2 tablespoons chocolate chips plus 1/2 tsp sugar into a small saucepan.
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3
Pour the milk into a 2-cup measuring cup until it reaches the 1 1/2 cup line.
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4
Slowly pour the milk into the saucepan.
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5
Add vanilla extract.
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6
Put the pan on the stove and turn heat to medium.
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7
Stir slowly (important!) with a wooden spoon as the milk heats up. the chocolate chips will slowly begin to melt. (It takes about 5 minutes to reach the right temperature. keep stirring constantly and be patient, DO NOT LET IT BOIL!).
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8
It will be brown all the way through and the chips will be melted and milk hot when it is ready.
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9
When it's ready take the cocoa off the stove and slowly pour it into 1 or 2 mugs.
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10
Serve plain, or with a little whipped cream (recipe follows) or cinnamon on top.
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11
***WHIPPED CREAM***.
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12
Get out large bowl and a whisk.
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13
Put the cream, vanilla, and powdered sugar in a bowl. Beat strongly but not too fast with a whisk. It's best to take turns with someone, so your arms won't get tired.
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14
When it gets nice and puffy but is still soft, it's ready.
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15
It can keep in a covered container in the refrigerator, it keeps up to 2 days. but the sooner you use it, the better.
