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Mexican Iced Chocolate

Scald one pint of milk with one fourth cup of finely ground coffee and a small piece of stick cinnamon, and strain. Grate four squares of chocolate and add one half cup of boiling water and one half cup of sugar, and boil five minutes, stirring constantly to make very smooth. Add the chocolate to the scalded milk and coffee, and when cool flavor with two teaspoonfuls of vanilla. When ready to serve add four cups of cold milk and chill thoroughly. Serve with crushed ice and whipped cream in each glass.