I love to make this mexican chocolate mixed with warmed milk then frothed with a molinillo for myself and my guests. We drink it for breakfast or after dinner and it is usually accompanied by a piece of Mexican sweet bread or cookies. Buen Provecho! :)

Ingredients

6 serv.

cups milk↗2
ounces mexican chocolate (1 disk) or 4 ounces dark bitter chocolate (1 disk)↗4
vanilla bean, split lengthwise↗1
whipped cream↗
ground cinnamon (to garnish)↗

Step-by-step instructions

1
Warm the milk and chocolate in a saucepan.
2
Scrape the seeds from the vanilla bean and add the seeds and bean to the milk.
3
Stir with a molinillo or whisk until the chocolate is melted and the mixture begins to boil.
4
Remove from the heat and froth the chocolate with the molinillo or the whisk.
5
Serve immediately in ample sized mugs.
6
Topping With the Whipped Cream.
7
A pinch of the ground cinnamon on the top of whipped cream.

Source: food.com

Original recipe ↗

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