enough balloons already...?  

 - new mexican hot chocolate -
combine 1/4 cup unsweetened cocoa, 1/4 cup sugar, 3/4 teaspoon cinnamon and a dash salt and mix well.  in medium saucepan, heat 1 cup milk until bubbling.  stir in cocoa mixture: beat with wire whisk until smooth.  over low heat, bring to boiling, stirring.  gradually stir in the rest of 1 quart milk.  return to boiling.  stir in 1/4 cup light cream and 3/4 teaspoon vanilla; heat gently.  before serving, beat with a wire whisk until frothy. 
this is super specially scrumptious!
phoenix - fences