Peruvian Hot Chocolate

You’re probably all in suspense as to how my wisdom surgery went. Well I obviously died and am writing this as an intelligent zombie (while snacking on some poor fellows brain tissue *yum*). Hmmm… “Blog of a Zombie.” I bet that would spike my reader stats.

Unfortunately as cool as being the first Incredibly Attractive Blogging Zombie would be. I haven’t reached that status… but I will keep you updated.

The surgery was pain free, but the 48 hours following it, contained a wonderful arrangement of presents including:
An Incredible amount of Blood
Delusional Pain Medications
A strict diet of baby food
A face comparable to a greedy chipmunk
and Pain that could be read on the richter scale

NOW WHO’S HUNGRY!?! (Even thought I got an A in college writing, it would seem I must have skipped the bit about putting the word blood right before a desert recipe. How appetizing.)

When liquids and purees were the only thing I could consume, hot chocolate was always on hand. Not the gross kind you buy in a can and mix with water. Real hot chocolate. Peruvian hot chocolate. Made on the stove with a real bar of chocolate. Yes I am for REAL. I recommend a side of delicious Panetone (recipe coming soon *wink wink*).

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Chocolate (Peruvian Hot Chocolate)
Say it in a spanish accent! Pronounced: CHO (like Cho Chang in HP) CO (abbreviation of company) LATTE (the coffee kind).

1/2 round Abuelita Choclate or Sol de Cuzco (bar of chocolate available at Latino stores)
3 1/2 C water
1/3 C sugar
1 whole stick cinnamon
1/2 C evaporated milk
1/4 t vanilla

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Let chocolate, water, and cinnamon come to a boil while stirring with a whisk.

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Allow to boil about 10 minutes or until chocolate completely dissolves.

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Add evaporated milk and sugar and wait to boil. Fish out cinnamon stick and stir in vanilla. Serve.

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