Mexican chocolate is made from dark, bitter chocolate mixed with sugar, cinnamon, and sometimes nuts. The end result is a "grainy" less smooth product. Chocolate is frequently purchased in "disks" although it is also available in bars and syrups.
- add 1 vanilla bean
- add 2 cups milk
- add 2 ounces mexican chocolate, with or 1 dark unsweetened chocolate square
- add 2 ounces Kahlua (optional)
- add 1 pinch cinnamon
- Warm the milk and chocolate in a saucepan.Scrape the seeds from the vanilla bean and add the seeds and bean to the milk.
- Stir whisk until the chocolate is melted and the mixture begins to boil. Remove from the heat and froth the chocolate with the whisk. Serve immediately adding kaluha if desired.