Mexican, Broadway, and Party Chocolate Drink Recipes

Mexican Chocolate

4 squares bitter chocolate
1 cup boiling water
2 cups condensed milk
4 cups water
6 tablespoons sugar
Pinch of salt
Pinch of allspice
½ teaspoon nutmeg
2 teaspoons cinnamon
2 eggs
2 teaspoons vanilla

Cut up or coarsely grate bitter choco­late into 1 cup boiling water, and stir over the fire until it is blended. Add condensed milk and 4 cups water, sugar, the merest pinch of salt, allspice, nut­meg, and cinnamon. Cook this in the top of a double boiler for 1 hour, beat­ing with a rotary beater at least a half-dozen times during the cooking. Beat eggs and add them the last time the chocolate is whipped. Add vanilla just before removing from heat. Serves 6.

Broadway Chocolate

2 squares bitter chocolate
½ cup coffee infusion
1 cup sugar
3 cups milk
1 teaspoon vanilla
Whipped cream

Heat chocolate and coffee together, stirring until chocolate is melted and blended. Cook 2 minutes, stirring con­stantly. Add sugar and milk and cook slowly 5 minutes. Flavor with vanilla and serve with a spoonful of whipped cream in each cup. Approximate yield: 6 portions.

Party Chocolate

1/3 cup heavy cream, whipped
4 cups milk, scalded
¾ cup chocolate syrup

Fold cream into cold chocolate syrup; place 1 heaping tablespoon in each serv­ing cup and fill with hot milk, stirring until well blended; serve at once. Ap­proximate yield: 6 portions.

French Chocolate

3 squares bitter chocolate
½ cup sugar
1 cup water
4 cups milk, scalded

Grate chocolate, add sugar and water and cook gently over boiling water 20 minutes; stir in hot milk and serve at once. Approximate yield: 6 portions.

Fold cream into cold chocolate syrup; place 1 heaping tablespoon in each serv