Mexican Hot Chocolate
- 4 oz. bittersweet chocolate, or Mexican chocolate, chopped
- 3 1/2 cups low-fat milk
- 3 tbsp. sugar
- 1/4 tsp. almond extract
- 1/4 tsp. ground cinnamon
- 1/8 tsp. table salt
- 6 average cinnamon sticks, for garnish
Stir chocolate, milk, sugar, almond extract, cinnamon and salt in a medium saucepan set over medium heat until chocolate has melted and milk is barely simmering around interior rim of pan, about 3 to 4 minutes.
Pour into mugs; garnish each with a cinnamon stick for swirling. Yields about 2/3 cup per serving.
*Mexican chocolate is a dark, bitter chocolate, sometimes sold in packaged squares or octagons, made by mixing the chocolate with sugar, spices and ground nuts. It's got a very grainy texture - but an unbeatable taste. Look for Mexican chocolate in the Latin American aisle of almost all supermarkets.
* Don't let the milk boil or even simmer; it will end up with a "cooked" taste.