- Mexican Hot Chocolate - adapted from David Lebovitz
- serves 2
- 2 cups whole milk
- 4 tablespoons unsweetened cocoa powder, natural or Dutch-process
- pinch of salt
- 3 ounces Taza Mexican chocolate
1. In a medium saucepan, heat the milk with the cocoa powder and salt, whisking constantly until it comes to a full boil.
2. Remove from heat and add the chocolate, whisking gently until it’s completely melted. If desired, blend the mixture with an immersion blender until smooth.
3. Serve warm.