When I worked at the Mill Rose Inn in Half Moon Bay, we made this chocolate to serve with breakfast, and it was always a big hit.
You can find Mexican chocolate in the hispanic section of your local grocery store. It has a rich, cinnamon taste… yum!
- 1 tablet Mexican chocolate
- 4 cups milk
- Place chocolate and milk in a microwave-safe bowl or pitcher, and microwave on high until hot (about 4 minutes).
- Pour into blender, and blend until chocolate is broken into small pieces. Return to bowl and microwave on high for 2 minutes. Then return to blender one last time, whirling until frothy.
- Serve immediately.