Mexican Hot Chocolate

This is no diet hot chocolate. It is nearly like drinking a milked-down pudding, but not quite. This recipe is party-size, so for about 10 to 15 people.

In a large, heavy bottomed pot, pour 1 pint of heavy whipping cream and 1 cup granulated sugar*. Heat on medium until warm enough to add four large milk chocolate bars, broken up. Stirring constantly with a whisk, make sure to not let any chocolate or cream burn. After the chocolate is completely melted and incorporated into the cream, add about 2 to 3 cups of whole milk and stir. You will need the entire gallon of whole milk, but just add 2 to 3 cups at a time slowly. This will help avoid turning your creamy hot chocolate into a chunky concoction.

After the first 2 to 3 cups of whole milk has been added and full incorporated, add 1 tablespoon of cinnamon, 1/8 teaspoon cloves, and 1 tablespoon pure vanilla extract. Stir thoroughly. Continue adding the whole milk in small portions until the entire gallon is incorporated. The entire process may take up to 30 minutes of constant stirring and attention, but it is well worth it. Once you have the hot chocolate complete, you can turn the temperature down to low, cover it and enjoy when ready.

* I completely forgot to include the sugar in the recipe when I first posted it. Sorry!!