Recipe courtesy of Ree Drummond

Mexican Hot Chocolate

Name: Mexican Hot Chocolate
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
Ingredients: 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

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 6 servings

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Ingredients

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

Directions

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.
Serve in mugs topped with toasted marshmallows, and place a cinnamon stick in each mug.