Cinnamon Pecan Mexican Hot Chocolate

Directions

• 1

  Add the milk, pecans, 1 1/2 teaspoons of cinnamon and 1 teaspoon of vanilla to the blender. Blend on high until smooth.
• 2

  Using a fine wire mesh strainer, strain the milk into a medium-sized saucepan. If you want a smoother finish, line the mesh strainer with cheesecloth.
• 3

  Heat the milk on medium heat until it starts to form bubbles along the sides of the pan.
• 4

  Add the Mexican chocolate and 2 tablespoons of sugar. Lower the heat slightly. As the chocolate begins to melt, use a whisk to mix it well. You could also return it to the blender for a more frothy finish. Just remember to always cover and hold down the blender lid with a kitchen towel when blending hot liquids.
• 5

  Before serving, taste for sugar and cinnamon. Pour into 4 eight-ounce mugs. Top with whipped cream. Grate some chocolate on top and sprinkle with cinnamon. Serve right away.