Mexican Hot Chocolate

Ingredients

• 4 cups whole milk
• 1 stick cinnamon stick
• 1 tablet Mexican chocolate tablet (about 3 ounces) – roughly chopped

Instructions

1. Combine the milk and a cinnamon stick in a medium saucepan and warm over medium heat until steaming, 3–5 minutes; reduce heat and simmer gently to infuse, 3–5 minutes, then fish out the stick and discard.
2. Add the Mexican chocolate tablet, chopped, and whisk over medium-low heat until fully dissolved and smooth, 3–5 minutes; keep below a boil to prevent scorching.
3. Take the pan off the heat and froth with a molinillo (rolled briskly between your palms) or a whisk until a thick, velvety foam forms, 30–60 seconds.
4. Pour into 4 mugs, re-frothing between pours to keep the foam even. Serve hot.