4 oz chocolate de taza, or semisweet chocolate, chopped
1 can unsweetened evaporated milk
Sugar to taste
2 teaspoons vanilla essence
½ teaspoon nutmeg, grated
1 cup whipped cream or marshmallows (optional)
Instructions
Bring the water to a boil for 10 minutes, in a saucepan with the cinnamon and cloves. Discard the spices.
Add the chopped chocolate, stirring until melted.
Add evaporated milk, sugar to taste, nutmeg, and vanilla essence.
Serve immediately with a dollop of whipped cream if desired or with some marshmallows, and a sprinkling of ground cinnamon or grated chocolate.
Note: If you like a thicker hot chocolate stir in 1 teaspoon cornstarch diluted in 1 tablespoon water, stirring until slightly thickened. If something lighter is preferred, add more hot water or regular milk.
Recipe by PERU DELIGHTS at https://perudelights.com/christmas-hot-chocolate/