Hot Cocoa Breakfast Shake

December 16, 2007


Breakfast in a glass—and is it ever good! SAM

1/2 cup Dutch processed cocoa
1/4 cup sugar
1 teaspoon cinnamon
Dash of freshly ground nutmeg
4 cups milk, divided
2 cups half-and-half
2 eggs
2 teaspoons vanilla extract
Whipped cream or vanilla ice cream for garnish

In a medium saucepan over medium heat, combine the cocoa, sugar, and cinnamon. Gradually add 1/2 cup of milk, stirring until smooth. Stir in the remaining 3 1/2 cups milk and the half-and-half. Heat the mixture thoroughly, stirring constantly, but DO NOT BOIL. In a small bowl, beat the eggs lightly with a fork. Temper the eggs by adding very gradually 1/2 cup of the hot cocoa. Stir the egg-cocoa mixture into the hot cocoa and cook over low heat for 2 to 3 minutes, stirring constantly. Remove from heat and add the vanilla extract. With an electric mixer on high speed, beat the cocoa mixture until frothy. Top with whipped cream or ice cream, if desired.
Makes 7 cups.