It's definitely worth seeking out Mexican chocolate discs for this spicy and comforting brew.
4 cups whole milk
2 Mexican cinnamon sticks
2 disks Mexican chocolate, such as Ibarra, cut into wedges
1/8 tsp. cayenne pepper
Whipped cream or topping (optional)
Ground cinnamon (optional)
1. In a heavy-bottomed medium saucepan, combine milk and cinnamon sticks. Heat over medium-low heat. When milk begins to steam, add chocolate. Reduce heat and stir until chocolate melts; do not boil. Add cayenne and stir to combine.
2. Pour half of chocolate-milk mixture into a blender and blend 30 seconds until frothy. Pour into serving mugs, then repeat process with remaining chocolate-milk mixture. Top each serving with dollop of whipped topping and cinnamon, if desired.