Mexican Hot Chocolate 
(makes 4 servings)

Ingredients: 

*	1 quart milk 
*	7 ounces Mexican chocolate 
*	1/4 teaspoon ground cinnamon 
*	1/4 teaspoon vanilla extract 
*	pinch of salt 
*	Cut the chocolate into small pieces. In a saucepan, bring the milk to a boil and then add the chocolate. After the chocolate is incorporated, add the cinnamon, vanilla and salt. Simmer for 10 minutes and then whisk briskly to a foam right before serving. Divide evenly into 4 cups and serve. 

*	NOTE: What makes Mexican chocolate different than American chocolate is the chocolate-making process and the cacao beans. The beans are roasted and ground together with almonds, cinnamon and sugar, which gives the chocolate a distinctive and rich taste. 
*	NOTE: Mexican chocolate can be found at any Latin American grocery store. The most common and/or best brands are Ibarra and Abuelita.