Mexican Hot Chocolate
Bring 8 1/4 c. of water with cinnamon sticks to a boil; remove from heat, cover, and let steep for 1 hour.
Discard cinnamon sticks and return water to medium-low heat. Add Mexican chocolate stir until dissolved.
In a separate cup; dissolve cornstarch in 1/4 c. of cold water. Stir to prevent clumps and add to pot, stirring as you pour it in. Add the milk and let it come to a slow boil. Turn off heat as soon as it boils.
Note: This recipe is creamier with use of whole milk.