Food & Cooking Recipes Drink Recipes Mexican Hot Chocolate 4.0 (11) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 30, 2020 Print Share Share Tweet Pin Email Servings: 8 This hot chocolate hits the spot on a cold December night. Ingredients 1 quart milk 2 three-inch cinnamon sticks 10 ounces Ibarra, or other Mexican chocolate, finely chopped Whipped cream, for serving Pinch of ground cinnamon, for serving Directions Place milk and cinnamon sticks in a heavy medium saucepan. Bring just to a boil, reduce heat, and add chocolate. Let the mixture stand until chocolate melts, about 3 minutes. Whisk until combined. Serve Mexican hot chocolate immediately, topped with a dollop of whipped cream and a pinch of ground cinnamon. Cook's Notes Mexican chocolate is flavored with cinnamon, almonds, and vanilla. It is available in Mexican markets and some supermarkets. Print