2 cups/500 ml whole milk
1/4 cup/60 ml good-quality unsweetened cocoa powder
2 tablespoons/30 ml powdered sugar
1 cinnamon stick
A pinch of salt
1/2 cup/125 ml chopped semisweet chocolate
If you find Mexican chocolate that is already sweetened and flavored with cinnamon, like Ibarra or La Fronterra, omit the sugar and cinnamon stick in this recipe. You can also replace the whole milk with almond or soy milk.