Mexican Hot Chocolate

Ingredients:
 8 cups whole milk

 1 whole Abuelita  chocolate round disk (cut into pieces)

 3 cinnamon sticks

 2 cups semisweet chocolate chips

(In this recipe I used a 6qt slow cooker)

 

Directions:
In a 6-quart (or larger) slow cooker, combine whole milk, Abuelita chocolate, and semisweet
chocolate chips. Let it sit for 10 minutes or until milk is warm enough to melt the chocolate. Once the
milk is warm, stir occasionally until all the chocolate has melted into the milk. Please note that the
Abuelita chocolate has a grainy texture and it may look like it has not dissolved completely, but it
completely okay to have that grainy texture.

Add cinnamon sticks and Cover. Cook on LOW, whisking every 20 minutes, for a total time of 1 to 1
1/2 hours. Reduce the heat to WARM while serving.

Garnish and serve. Divide the hot chocolate among mugs, then top with your favorite garnishes.
Sigh with happiness.