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In a saucepan, combine the chocolate, sugar and 1/2 cup of the milk. Cook and stir over medium heat until the mixture comes to a boil. Stir in the remaining milk and cream. Heat through, but do not boil. Remove from the heat. If you like, beat with a rotary beater until frothy. Serve hot in mugs. Top each with whipped cream and a dash of cinnamon. Serve with buttered toast for dunking. Recipe From: Jym Ganahl, weathercaster, WCMH-TV (channel 4), Columbus, Ohio. Penny Halsey (ATBN65B). Posted to EAT-L Digest 19 Sep 96 Date: Fri, 20 Sep 1996 08:52:48 -0500 From: LD Goss
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