The most readily available brand of Mexican chocolate is Ibarra, which comes in a hexagonal package. If you can’t find it, substitute bittersweet chocolate with a hefty pinch of cinnamon.
2 to 3 ounces Mexican chocolate
3 cups milk or water
Cinnamon sticks for garnish
(Yields two servings)
Finely chop the chocolate by hand. It will shave off in grainy flakes.
Place the chocolate in a blender. Set a saucepan over medium-high heat and add the milk. When the milk is warmed through and on the verge of boiling, pour the hot milk over the chocolate.
Place the lid on the blender, cover with a towel for safety, and then pulse the mixture, removing the top to release steam if needed.
Continue blending until the chocolate is completely melted and the milk is frothy.
Pour into mugs and garnish with cinnamon sticks.
This crazy warm weather isn’t going to last much longer and the freezing temperatures are coming back again. Think I will try this recipe out on the family when we are all chilled to the bone.