The Mitsitam Cafe’s Mexican hot chocolate recipe
Serves 4-5
1 gallon milk
½ stick Mexican or regular cinnamon
3 arbol chiles
1 pasilla pepper, or dried poblano
1 cup sugar
3 pieces Mexican chocolate
1 cup cocoa powder
To prepare:
Heat milk with cinnamon and dried peppers. Once milk has scalded, remove cinnamon and dried peppers, and remove from heat. Break up Mexican chocolate into small pieces. Whisk in sugar, cocoa powder and Mexican chocolate pieces. Place the combined chocolate milk on heat, and whisk until it simmers. Serve immediately.