Mexican Hot Chocolate
- 24 ounces water
- 6 ounces Mexican chocolate, coarsely chopped
Combine the water and the chocolate in a 2 quart saucepan, set over medium heat and stir occasionally until the mixture bubbles around the edges and is steaming, approximately 5 minutes. Turn off the heat and use a molinillo or whisk to whip the mixture until frothy and the chocolate is mostly melted, approximately 1 minute. Serve immediately.
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