Mexican Cocoa

This is the traditional accompaniment for sweet tamales.

2 cups milk
3 (1-inch) cinnamon sticks
4 ounces bittersweet chocolate, broken into small pieces
2 tablespoons dark brown sugar
Ground cinnamon (optional)

Heat milk and cinnamon sticks over low heat until steaming. Do not boil.

Place chocolate and sugar in warm, small bowl. Discard cinnamon sticks. Pour milk over chocolate and sugar and let stand 1 minute. Whisk until dissolved.

Serve in mugs with a sprinkling of cinnamon, if desired.

Makes 2 servings.

Keywords: mexican cocoa recipe | hot chocolate recipes