Mexican Hot Chocolate

Mexican Hot Chocolate 

2 oz dark or unsweetened chocolate, grated
1/4 cup boiling water
2 cups warm milk
1 cup warm heavy cream
3 T sugar
1 t cinnamon
pinch of clove powder
pinch of salt
1 egg
1 1/4 t vanilla

Melt the chocolate in a double boiler, or very slowly in a saucepan (medium low heat). Add the boiling water and mix well. Then add the milk and cream, sugar, spices, and salt.

Whisk continuously, and allow the ingredients to come to a boil, then let simmer about 5 minutes (keep whisking). Remove from heat and pour through a fine strainer (a cloth works well).

In a bowl, beat the egg and vanilla until frothy. Add chocolate, a little at a time, beating constantly (an electric or rotary mixer is fine). Continue combining ingredients until thoroughly mixed and very frothy. Serve immediately.

Note: Because the egg will not be fully cooked, there is a small danger that salmonella bacteria may be present. Recipe should not be served to small children or anyone with a compromised immune system.