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We’re as devoted to chocolate
today as the ancient Aztecs were
to their bitter cacao drink, but we
appreciate the addition of sugar.
Mexican-style hot chocolate has
a unique zip, thanks to the
cinnamon. For an extra kick, add
cayenne pepper or replace 1/2
cup of the milk with Kahlua or a
cream liqueur.
3 ounces unsweetened
chocolate, broken into pieces
1/4 cup sugar
4 cups whole milk
1/2 teaspoon cinnamon
1 1/2 teaspoons vanilla
Heat chocolate, sugar, and
milk in a saucepan on medium,
stirring until the chocolate melts
and the milk is very hot but not
boiling. Remove from heat and
stir in cinnamon and vanilla. Whip to
a froth with a whisk or beater or in
the blender. Pour into four warmed
mugs. Makes four servings.
MEXICAN HOT CHOCOLATE