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.
* Ibarra is available online through Mex Grocer and Gourmet Sleuth as well as many local Mexican and Spanish grocers. For those in NYC, it has also been spied at Fairway and Whole Foods.
Related: Good Product: Hershey's Special Dark Cocoa