Mexican Hot Chocolate
In Mexico, round boxes of La Abuelita or Ibarra chocolate are as familiar and well-loved as Nestlé’s Quick and Hershey’s syrup are in the United States. The individually wrapped tablets of chocolate inside are laced with canela (Mexican cinnamon) and stoneground cocoa nibs, which give Mexican hot chocolate its distinctive flavor and earthy texture. Both brands are becoming more common in national supermarkets, but you can always find them in Mexican markets or at mexgrocer.com.
Heat 1 cup water or milk with chocolate in saucepan over medium heat. Stir until chocolate has melted. Add remaining water or milk, and bring to a simmer. Remove from heat, and beat with whisk or electric mixer on low, until foamy. Serve in mugs garnished with cinnamon sticks, if desired.