Mexican Hot Chocolate
3 oz. Ibarra Mexican chocolate
2-1/2 c. milk
whipped cream (optional)
canela sticks (Mexican cinnamon) for garnish
Chop the chocolate and place it into a blender.
In a small, heavy pot, bring the milk to a boil. Immediately pour the hot milk into the blender and blend until the chocolate is thoroughly blended and the mixture is frothy.
Pour into cups, top with whipped cream, if desired, and garnish with the canela sticks.
Serves 4
