Mexican chocolate is almost impossible to resist, especially when served on rainy or cold afternoons. Preparing it is easy, it just takes a little patience, since the secret to good hot chocolate is beating it and letting the flavors slowly dissolve in the milk. I recommend using bars of Mexican chocolate since they’re already sweetened with sugar. You can find them in the Hispanic section of your supermarket. Generally, they come in the shape of a hexagram. Today’s recipe combines two other flavors, cinnamon and pecans, a delicious spin on the traditional hot Mexican chocolate that we all like so much.