How to Make Mexican Hot Chocolate

The most delicious hot chocolate in the world.

See also, How to Eat Mexican Chocolate and Fear the Swiss

Brick of Chocolate
Milk
Cinnamon
(optionally) Sugar

Stove
Saucepan
Blender
Mugs
Friends

If you have a brick of chocolate, use that. You can buy this stuff in stores under brands like "Ibarra" and "Abuelita". If you use the store-bought stuff, don't add any sugar.

Put the chocolate in the saucepan.

Add a little milk.

Let the chocolate get warm and liquid.

Cover the chocolate in milk - as much milk as you want the resulting hot chocolate.

The chocolatey-ness of the final beverage is inversely proportional to the amount of milk you add.

Here, dissolve in the sugar, and any cinnamon you desire. This is how I like mine.

If you care to, you can also add nutmeg, orange peel, or anything else you enjoy (red pepper, dark chocolate flakes, I don't know - throw stuff in and see if it tastes good)

When the chocolate particles in the milk appear to be swirling around, without the aid of a mixing implement, the milk is warmed enough.

This is the key, the trick, the best and only way, and what makes this chocolate beverage what it is.

This will cause the beverage to be foamy and delicious.

If you like having chunks of chocolate at the bottom, you might be able to save some from your saucepan, and add them in, after blending.

You can't keep it to yourself, it's so delicous!

Share the drink with everyone you know!