Mexican hot chocolate
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Inspired by the hot chocolate of my early childhood in Mexico, this thick, frothy and rich hot chocolate is perfect for dipping rosca de reyes and other simple, sweet breads.
From the story: Mexican feast fit for a king
In a medium saucepan, heat the milk over medium-high heat until it comes to a good simmer. When it begins to bubble, stir in the chocolate. Cook, stirring occasionally, until the chocolate melts, about 5 minutes, then continue to simmer gently a few minutes until the chocolate and milk are fully combined. Remove from heat and whisk the chocolate with a molinillo or wire whisk until frothy before serving.
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