The twist to Mexican hot chocolate is the addition of cinnamon and panocha, which is essentially Mexican brown cane sugar that comes in blocks. If you really want your drink to be authentic, you can even try to locate some semi-sweet Mexican chocolate. Ibarra is a popular brand.
- 2 1/2 cups milk
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 3 oz semi-sweet chocolate
- 1 teaspoon panocha
- Pour milk into a saucepan on medium heat.
- Combine cinnamon and vanilla and whisk.
- Using a mortar and pestle, grind a block of panocha into a fine powder, and whisk 1 teaspoon into the milk mixture.
- Rinse the mortar and pestle, then place the chocolate in the mortar and use the pestle to pound the chocolate into a powder. Add to milk mixture and whisk.
- Continue stirring until all of the chocolate has melted.
- Pour into your mug of choice and sip away.