Mexican Dark Hot Chocolate

serves 4

INGREDIENTS

3 cups milk of choice (for *VEGAN use almond or nut milk)
3 cinnamon sticks or ground cinnamon to taste
2 tablespoons coconut sugar
1 teaspoon vanilla extract
4 ounces bittersweet dark chocolate (above 70%), chopped
pinch salt

INSTRUCTIONS

Put milk and cinnamon sticks in a saucepan and bring just to a boil. Turn off heat and let sit between 30 min and 2 hours, to infuse cinnamon flavor into milk (most opt to just add ground cinnamon to speed up the process). Remove cinnamon sticks.
Add coconut sugar, vanilla, and salt and return to a boil. When milk boils, turn heat to low and whisk in chopped chocolate. Once chocolate is completely melted and incorporated, decant to 4 cups and serve warm.

I like to garnish with whole cinnamon sticks! In above photos, we used a star shaped cookie cutter to cut homemade marshmallows. Here is a guide for the marshmallow snowflakes!

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