This Mexican hot chocolate recipe can easily be whipped up at home.
Makes 4 Servings
32 oz. milk
1 Cinnamon stick
1 Chocolate Bar (such as Hershey’s)
Heat milk on stove over medium heat. Stir often to prevent burning. Add cinnamon stick and chocolate bar. Stir until chocolate is fully melted. Remove cinnamon stick and divide beverage evenly between four mugs. Enjoy!
Recipe provided by Romesco Mexiterranean Bistro in Bonita (south of San Diego). www.romescomexmed.com