Mexican Hot Chocolate

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 servings
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3 cups milk, plus more if needed

1 cup half-and-half 

8 cinnamon sticks 

2 discs Mexican chocolate, such as Abuelita

1 teaspoon sugar, optional

Toasted marshmallows, for serving


  1. Combine the milk, half-and-half and 2 of the cinnamon sticks in a small saucepan. Warm over medium-low heat, then stir in the chocolate discs. Stir until melted (though there will still be lovely particles of chocolate throughout). If it's too chocolatey for you, splash in a little more milk. If it's not quite sweet enough for you, add 1 teaspoon sugar.
  2. Serve in mugs topped with toasted marshmallows, and place a cinnamon stick in each mug.
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