Mexican Hot Chocolate - marthastewart.com
1 quart milk
2 three-inch cinnamon sticks
10 oz. ibarra, or other Mexican chocolate, finely chopped
whipped cream, for serving
pinch of ground cinnamon, for serving
Place milk and cinnamon sticks in a heavy medium saucepan. Bring just to a boil, reduce heat, and add chocolate. Let the mixture stand until chocolate melts, about 3 minutes. Whisk until combined. Serve Mexican hot chocolate immediately, topped with a dollop of whipped cream and a pinch of ground cinnamon.
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