As a child my Tante Una would make me hot chocolate. She made her own chocolate for cocoa formed on a dark rich ball which she would grate into boiling water and condensed milk. It was thick and oily and soooo good.
It’s almost impossible to get that kind of chocolate in Los Angeles, so I have created my own version borrowed from South America. It is very rich and designed for chocoholics like myself. It is easily a dessert substitute. Enjoy!!!!
- 6 cans of evaporated milk
- 4 teaspoons ground cinnamon
- 1 tablespoon vanilla extract
- 2 teaspoon fresh ground nutmeg
- 12 oz semi-sweet chocolate chips
- 12 oz dark bittersweet chocolate chips
- Cocoa powder to sprinkle when serving
- Fresh mint to garnish
- In a large pot over medium heat, whisk together milk, cinnamon, vanilla extract and nutmeg.
- Add chocolate chips. Stir until chocolate is melted.
- Cover and turn heat to LOW for five minutes.
- Stir occasionally to prevent burning.
- Serve with dusting of cocoa powder and sprig of fresh mint.