Prep 10 mins
Cook 0 mins
If you can get Ibarra Mexican chocolate, use the kind sold in disks, and use one disk. If you can't get that kind of Mexican chocolate, choose a bitter chocolate that is high in cocoa, such as a 70% cacao type by Lindt, Valrhona, or whatever brand you can get. Use a (Mexican gadget) molinillo or use a whisk to slowly melt the chocolate and add volume to the milk.
- 2 cups milk
- 4 ounces dark bitter chocolate (1 disk mexican chocolate)
- 1 vanilla bean, split lengthwise
- 2 cinnamon sticks
- Warm the milk and chocolate in a saucepan. Scrape the seeds from the vanilla bean and add both seeds and bean to the milk.
- Stir with a molinillo or whisk until the chocolate is melted and the mixture begins to boil.
- Remove from the heat and froth the chocolate with the molinillo or the whisk.
- Serve in large mugs with cinnamon sticks.