Mexican Chocolate disks melted with a hint of cinnamon and a dash of milk are the flavors I crave during the holidays or any cold day. I enjoy dunking my cookies or pan dulce in a cup or simply enjoying alone. My Mexican Hot Chocolate is water based so you really get the full taste of the chocolate and the small amount of milk adds the perfect quantity of cream. Enjoy a cup today. Watch my video on how to do it at home.
3 – disks of Mexican Chocolate (You can use Ibarra or Abuelita)
2 – sticks of cinnamon
8 – cups water
1 – can evaporated milk
For more recipes from Nicole Presley click over to her blog: Presley’s Pantry
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