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“If you can get Ibarra Mexican chocolate, use the kind sold in disks, and use one disk. If you can't get that kind of Mexican chocolate, choose a bitter chocolate that is high in cocoa, such as a 70% cacao type by Lindt, Valrhona, or whatever brand you can get. Use a (Mexican gadget) molinillo or use a whisk to slowly melt the chocolate and add volume to the milk.”
READY IN:
10mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Warm the milk and chocolate in a saucepan. Scrape the seeds from the vanilla bean and add both seeds and bean to the milk.
  2. Stir with a molinillo or whisk until the chocolate is melted and the mixture begins to boil.
  3. Remove from the heat and froth the chocolate with the molinillo or the whisk.
  4. Serve in large mugs with cinnamon sticks.

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