Once you make this hot chocolate you will never want to drink any other hot chocolate again. Trust me. Actually trust my husband as he doesn't even like chocolate but he loves drinking this. Mexican chocolate is special as it's mixed with granular sugar and spices so its sweet, spicy, dark and complex. You can eat it raw but its better in things like a mole or hot chocolate. There are lots of brands that you can get in most gourmet shops but I really like Ibarra and I think its the most popular. What also makes this recipe extra special are the marshmallows, they are homemade and not by me. We have this killer bakery called Butter on Dunbar in Vancouver and if you live here you have to go here, it is heaven and the marshmallows are to die for along with everything else they make. If you don't live here, then I'm so sorry for you cause you are missing out.
Anyway here's the low down
1 cup cereal cream or whole milk
1 cup water
1 disk of Mexican chocolate
4 homemade marshmallows
In a small heavy bottom pot slowly heat 1/2 cup cereal cream. The less bottom surface area the better as you don't want to scorch the milk. Finely chop up the chocolate, the finer the better as it will melt faster. Mix in the chocolate into the warm milk and whisk. Once the chocolate has melted and incorporated into the milk add the remaining 1/2 cup and whisk until frothy, then add in the water. Continue to whisk until thoroughly heated and frothy, you don't want to scald the milk so just get it hot but not boiling.
Pour into 2 mugs about 3/4 full, then top with marshmallowy goodness. Now the key here is to let the marshmallows melt and form a yummy foam on top of the hot chocolate so wait a minute before you drink it. Its worth the wait and beside then you won't burn your tongue.