• Scald the milk in a large saucepan and set aside.
• Melt the chocolate in a double boiler (or in a heatproof pan over hot water). If unsweetened chocolate is used, add the sugar and vanilla.
• Add the coffee and continue to cook over hot water until thick and smooth. Cook until steam rises from the mixture. If you use hot coffee, and the mixture comes to a boil, boil for one minute. Stir constantly.
• Add the scalded milk to the chocolate mixture and whip to a froth with an egg beater.
• Cook in double boiler over hot water for ten minutes. Whip again with the beater.
• Serve with sweetened whipped cream.

For Iced Peruvian Chocolate

• Chill. Then shake each serving with a piece of ice before serving.

For Children's Peruvian Chocolate

• Substitute 1/2 cup water for the coffee, and increase milk to 4 cups. Serve warm or iced.