Mexican Hot Chocolate

2 eggs
4 cups milk
3/4 cup sugar
2 cups heavy cream
1 1/2 teaspoons cinnamon
4 ounces unsweetened chocolate
3 teaspoons pure vanilla extract

Method :-
Melt the chocolate in the top of a double boiler. Heat the milk and cream on low, not to the extent of bubbling but until hot. Add 3 table spoons of the hot milk to the chocolate and mix it well. Blend in the rest of the milk mixture, the sugar, and the cinnamon. In a small bowl beat the eggs and vanilla. Add a tablespoon of the chocolate mixture to the eggs and beat well. Slowly stir the egg mixture into the chocolate. Whisk the hot chocolate briskly in the double boiler for 3 minutes, then serve immediately.

Mexican hot chocolate could be prepared in less than 25 minutes.