A traditional Mexican hot chocolate made by melting Mexican chocolate (which contains cinnamon and sugar) into milk with extra cinnamon and beaten eggs. The eggs are whisked in slowly to create a thick, frothy, custard-like texture. Rich, warming, and aromatic — this is chocolate drinking at its most traditional.

Ingredients

6 cups milk
3 oz Mexican chocolate
1 tsp powdered cinnamon
3 eggs

Instructions

Boil the milk in the top of a deep double boiler for five minutes.
Remove from the fire and add chocolate, mixed with the cinnamon, a little at a time – beating with molinillo or egg beater after each addition.
When the chocolate is thoroughly blended, heat to the boiling point.
Place it over the bottom of double boiler and add eggs, whipping constantly, until they are thoroughly blended and the mixture is frothing.
Serve in coffee mug.
Serves eight.