2ouncesMexican style chocolate, such as Abuelita, Ibarra, Mayordomo
If you can’t find Mexican chocolate substitute for:
4ouncesbittersweet chocolate of good quality
1true cinnamon stick, of about 2 inches
1teaspoonvanilla extract
4tablespoonsalmond meal, or finely ground almonds
4tablespoonssugar, more or less to taste
To Prepare
In a saucepan add the milk or water with the Mexican chocolate or the substituting ingredients. Set over medium heat until the chocolate has completely dissolved and the liquid is simmering.
Remove the pan from heat, and if you so are inclined, beat with a whisk or molinillo, until the hot chocolate has a thick layer of foam on top. Serve while very hot.