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Osorio’s Mexican Hot Chocolate

Miguel Osorio, owner of Osorio el Mexicano and Taqueria Margarita, brings this recipe from Yosondua, Oaxaca, Mexico, where he grew up with his eight brothers and sisters. As a holiday treat, his widowed mother, Albertha, made hot chocolate and served it with pan de yema—bread made with extra eggs.

Osorio el Mexicano, Traverse City, 231-935-1890

Ingredients

  • 4  1/2-ounce bars dark chocolate (Osorio recommends Chocolate Mayordomo, available at his grocery.)
  • 4 cups milk

Preparation

n a saucepan, heat the milk until hot. Remove from heat and drop in the chocolate bars one at a time. Stir until thoroughly blended. Serve hot. Serves 4.