Mexican Hot Chocolate

INGREDIENTS:

• 1/4 cup unsweetened cocoa
• 1/4 cup granulated sugar
• 3/4 teaspoon ground cinnamon
• dash salt
• 1 quart milk (4 cups), divided
• 1/4 cup half-and-half
• 3/4 teaspoon vanilla extract

PREPARATION:

In a small bowl, combine cocoa, sugar, cinnamon, and salt. Heat 1 cup of milk in a saucepan until bubbling. Stir in cocoa mixture and whisk until smooth. Bring to a boil over low heat, stirring constantly. Stir in remaining 3 cups milk and return to boiling. Before stirring, whisk until frothy; stir in cream and vanilla then heat through. Add Fresh Whipped Cream, Serves 4 to 6.