Melt chocolate in boiling water in the top of a double boiler until thoroughly dissolved.
Scald 3-1/2 cups milk with 1 vanilla bean, or add just before serving 1 teaspoon vanilla.
Dissolve in the hot milk 1/4 to 1/3 cup sugar and the salt.
If you have used the vanilla bean, remove it. Pour the milk mixture while hot over the smooth chocolate mixture and beat well with a wire whisk. In each heated cup, place: one stick cinnamon.
Before serving, top each cup with: 1 tbsp whipped cream at room. temperature
Wine Pairing(s)
Roquers de Porrera Priorato
Louis Jadot Gevrey Chambertin ''Petite Chapelle''
Crescendo Pinot Noir Napa Valley
Coppola 'Diamond Collection' Pinot Noir
Coto de Hayas Campo de Borja Tinto
La Rochelle Pinot Noir ''Classic Clones''
Louis Jadot Chambolle-Musigny 'Les Baudes'
Hagafen Pinot Noir
Matzin 'Late Harvest' Zinfandel
Louis Jadot Pommard Rugiens
Calories From Fat 54 Protein 2 Total Fat 5 Carbohydrates 31
Calories 188 Calcium 77 Sodium 37 Vitamin A 127 Cholesterol 8
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