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Mexican Hot Chocolate

  • Yield: 2 servings


  • 1 3-ounce tablet Mexican chocolate
  • 2 1/2 cups milk
  • 1/4 cup heavy cream
  • 1 teaspoon molasses or cane syrup


  • Finely chop chocolate. In a saucepan bring milk and heavy cream to a simmer and add chocolate and cane syrup. Whisk continuously until chocolate is dissolved, and serve immediately.