Description: Mexican Hot Chocolate is a little bit different, with a slightly spicy taste of cinnamon. I once had this with the best breakfast ever at Cafe Pasqual's in Santa Fe, New Mexico.

Ingredients:

1 cup milk
1/2 table (1.5 oz) Mexican chocolate, grated or broken into pieces. (Mexican chocolate is dark chocolate with ground almonds and cinnamon).

Preparation:

Heat the milk and blend with the chocolate in a blender, or heat them together with a milk steamer as used for espresso drinks.

If you can't get Mexican chocolate, try making ordinary hot chocolate with a drop of almond essence and a sprinkling of cinnamon or a cinnamon stick.