Mexican Hot Chocolate II

1. 1

   In a large heavy saucepan, combine the milk, the brown sugar, the ground cinnamon, the vanilla, and a pinch of salt and bring the mixture just to a boil over moderate heat.

2. 2

   In a small heatproof bowl, combine the chocolate with about 1/2 cup of the hot milk mixture and whisk the mixture until the chocolate is melted and the mixture is smooth.

3. 3

   Add the chocolate mixture to the remaining milk mixture and simmer the hot chocolate, whisking, for 2 minutes.

4. 4

   Whisk in the Kahlua.

5. 5

   (For a frothy result, in a blender blend the hot chocolate in batches.)

6. 6

   Divide the hot chocolate among mugs and serve it with the cinnamon sticks as stirrers.

* Per serving · 4 servings · Values may vary.

No additional tips available.