Readers requested a great hot chocolate recipe to serve this holiday. Here's one my mother used to make every Christmas morning.
Mexican Hot Chocolate
1 quart milk (whole milk if you're feeling decadent, lowfat if you're holding back)
2 tablets Ibarra Mexican chocolate* (3.3 oz each), broken into small pieces
Heat milk until just about to boil, do not allow to boil over.
Place half of the chocolate in a blender. Pour half of the milk over the chocolate, hold cover down with dishtowel and blend on low speed until well-combined.
Repeat with remaining milk and chocolate.