| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 3 cups milk, plus more if needed
- 1 cup half-and-half
- 8 cinnamon sticks
- 2 discs Mexican chocolate, such as Abuelita
- 1 teaspoon sugar, optional
- Toasted marshmallows, for serving
Instructions
- Combine the milk, half-and-half and 2 of the cinnamon sticks in a small saucepan. Warm over medium-low heat, then stir in the chocolate discs. Stir until melted (though there will still be lovely particles of chocolate throughout). If it’s too chocolaty for you, splash in a little more milk. If it’s not quite sweet enough for you, add 1 teaspoon sugar.
- Serve in mugs topped with toasted marshmallows, and place a cinnamon stick in each mug.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 167 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugar | 13 g |
| Protein | 5 g |
| Cholesterol | 27 mg |
| Sodium | 73 mg |
Reviews
This is a so good. I love the warm cinnamon taste. This is my new favorite hot chocolate.
I’m a little confused as to why it looks like cookies and cream than a uniformed chocolate milk? The milk has barely changed color but just with a bunch of chocolate specks. Using Abuelita. Anyone else with this issue?
love it