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Mexican Hot Chocolate, Home Style


  • 1 quart of milk
  • 1 cinnamon stick, or 1/2 tsp of ground cinnamon
  • 2 whole cloves
  • 4 oz. Extra Dark Chocolate Buttons, chopped
  • 2 or 3 drops of almond extract
  • 1 tsp vanilla, Mexican if you have it


Heat the milk slowly with the spices until almost boiling, then stir in the chocolate until melted. Strain into a blender (don't over fill the blender, the mixture is hot) and blend on high for about 1/2 minute or until frothy. Pour into pre-warmed heat-proof glasses and serve immediately. You could dust the top with cinnamon, or garnish the cup with a whole cinnamon stick.