A indulgent combination of warm cinnamon, creamy milk and silky chocolate, this Mexican hot chocolate is our go-to for a chilly winter's evening.
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Chocolate Recipes
Ingredients
Method
- Combine the milk, half-and-half and 2 of the cinnamon sticks in a small saucepan. Warm over medium-low heat, then stir in the chocolate discs. Stir until melted (though there will still be lovely particles of chocolate throughout). If it's too chocolaty for you, splash in a little more milk. If it's not quite sweet enough for you, add 1 teaspoon sugar.
- Serve in mugs topped with toasted marshmallows, and place a cinnamon stick in each mug.
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