For a sensual home version, sit in your own backyard under the black sky of night and try a sip from the recipe below. Bring the milk to a boil in a small saucepan. Pour the hot milk over the chocolate. Using a whisk, hand mixer, or blender, whisk the milk vigorously until the chocolate melts and the milk is frothy. Sprinkle with cinnamon and serve immediately.
Mexican chocolate is available in most Latino markets.
If, however, you don't have access to such a specialized place, you can substitute bittersweet chocolate combined with a couple shakes of cinnamon. Feel free to add a touch of sugar to your liking, but know that you won't be drinking authentic Mexican hot chocolate if it's sweet. Inc. All rights reserved.