Easy Mexican Hot Chocolate

1. 1

   Bring 12 cups of water, 1 round wheel of chocolate, sugar, and cinnamon stick to a slow boil until chocolate is dissolved. Adjust sugar to taste.

2. 2

   In a small bowl, mix cornstarch and 2 tsp of water together until cornstarch is dissolved and free from lumps. Slowly pour cornstarch mixture in, mixing well as you do this so that you do not get any lumps.

3. 3

   Again, you can adjust and add more cornstarch if you want a thicker hot chocolate. Mexicans like it really thick, but I find that it is best to leave it a little more watery if you are not used to this.

4. 4

   Once the mixture starts to thicken, add the Carnation evaporated milk and vanilla. Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.