Mexican Hot Chocolate
Frothy, cinnamon-scented Mexican hot chocolate is delicious for breakfast (with or without churros for dunking) or on chilly evenings before bedtime. If you’d like to skip the milk, go ahead and substitute the same volume of water.
- 2 Cup water
- 2 Cup whole milk
- 6 ounce mexican chocolate, coarsely chopped
- 6 cinnamon sticks
Combine the water, milk, chocolate, and 2 of the optional cinnamon sticks in a medium, heavy-bottomed saucepan. Bring to a boil over medium-low heat. Use a wooden spoon to stir, making sure the chocolate is thoroughly dissolved.
Remove the saucepan from the heat and discard the cinnamon sticks, if using. With an immersion blender, blend the chocolate for minutes, until it’s pale and very foamy. Ladle into warmed mugs. Optional garnish: Drop a cinnamon stick into each mug.