Tumbador’s Hot “Hot” Chocolate
3 cups milk
1 tsp chile mix (combine passilla, mulato, espellette)
Pinch of cinnamon or ginger.
7 oz of dark chocolate (50-50 blend of 72 percent cocoa and 64 percent cocoa)
Chop the chocolate and reserve in a bowl. Bring the milk to a boil with the chile powder and cinnamon. Strain over the chocolate and blend with a hand mixer or a whisk.