This Mexican hot chocolate is similar to champurrado, but it is not flavored with anise or sweetened with piloncillo, making this recipe a bit simpler, and tastes just as delicoso.
Bring 8 cups of water with cinnamon sticks to a boil; remove from heat, cover, and let steep for 1 hour.
Discard cinnamon sticks and return water to medium-low heat. Add Mexican chocolate stir until dissolved.
In a separate cup, dissolve corn starch in ¼ cup of cold water. Stir to prevent clumps and add to pot, stirring as you pour it in.
Add the milk and let it come to a slow boil, being careful to turn off heat as soon as it boils. It will thicken a little and will be creamier with whole milk.
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Notes
For an adult spiked hot chocolate, add a splash of Kahlua or peppermint schnapps for a rich, decadent, and boozy cocktail.