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White Hot Chocolate
from the kitchen of Sharmagne Leland-St. John

3 1/2 cups heavy cream
2 tablespoons sugar
6 ounces finely grated good quality white chocolate
Cinnamon sticks (optional)

In a double boiler, heat the milk and sugar until just below a boil.  Add the white chocolate and remove from heat immediately.  Let stand until melted.  Pour into a blender and whip until frothy.  Serve in warmed mugs with a sprinkle of nutmeg atop each. Place a cinnamon stick in each mug.

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