Recipe: Mexican hot chocolate

(Kirk McKoy / Los Angeles Times)

Mexican hot chocolate

Total time: 15 minutes

Servings: 4 to 6

Note: Mexican chocolate can be found in the Latin section of most grocery stores.

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6 cups milk

2 tablets Mexican chocolate (Abuelita, Morelia or Carlos V), broken into pieces

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.

Each of 6 servings: 282 calories; 9 grams protein; 34 grams carbohydrates; 0 fiber; 13 grams fat; 5 grams saturated fat; 24 mg cholesterol; 33 grams sugar; 105 mg sodium.