You can pick up something similar to this.

https://www.amazon.com/Ibarra-Mexican-Chocolate-19-oz/dp/B003T0ICCG

Literally, 20 houses west, turn left. Thanks, I'll check tomorrow.
Mexican spiced hot chocolate and sugar cookies are a tradition for Christmas Movie time

That's key. Slowly warm the milk while dissolving the chocolate sections. Use the frother to gently break up the chocolate in the pan. Don't let the milk boil.

Then, just before serving, spin the frother between the palms of your hands. Make sure your pan is deep enough so that the milk doesn't splash out from the agitation.

thicken with masa or ground nuts (not my fave)

found this: https://www.myhumblekitchen.com/2012/11/how-to-make-champurrado-a-mexican-thick-hot-chocolate/

The almond flour fudge brownies under that drink recipe is also going to be a "try soon treat".

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But you can use anything. you can use a dash of cayenne instead of steeping a pepper pod in there, whatever level of heat you're comfortable with.

I made the grevious mistake of trying to use 4 slices from 1 bird chili in a coconut milk based curry. I wound up adding more coconut milk & served it on more rice.
Learned my lesson.
Thanks

4 cups milk
1/2 can sweetened condensed milk
4 oz bittersweet chocolate
1 tsp cinnamon
1 Tbsp cocoa
1/3 cup very hot water
optional 1/4 tsp cayenne


chop the chocolate
dissolve the cocoa in the hot water
put everything in the crock pot on low (I used my rice cooker on low slow cooker mode)

Stir until the chocolate is melted, then stir every 30 minutes or so
It should be ready in 2 hours. You can start it on high until the chocolate melts and then change it to 'keep warm'

I doubled this and took it to a pre meeting reception at our Democratic Woman's Club yesterday. I came home with nothing. I had to use chocolate chips and that made it too sweet. The recipe stressed the bittersweet chocolate but I was out.

It did "cook down" and get thicker as we used it up. One of the other women poured boiling water in it and it didn't seem to harm anything.

and you will find many versions. Some call for heavy cream and others for half and half or a full can of condensed milk.

made with cocoa, confectioner's sugar, and milk. Heat then add a shot of peppermint schnapps and a shot of Maker's Mark. Top with whipped cream.

For each mug I use...

4 tsp powdered sugar
2 tsp cocoa powder
Pinch salt
Pinch cayenne

I use whole milk steamed with my espresso machine. If you don’t have a steam wand you can heat the milk to 160F and shake the hell out of it in a closed container. Initially I pour just enough milk to create a slurry. Once all the powder is dissolved I stir the rest in.

Naturally you can adjust the seasoning as desired. I like to use Valrhona cocoa powder, but any unsweetened Dutch process cocoa will do.

I just found this on Pinterest the other day.

I have made it steamed with my espresso machine many times. Awesome stuff.

Many years ago I acquired a tool for foaming milk with your teakettle:

Large tapered cork, hole drilled through it vertically.

copper pipe, which has some crimps and teeny holes on the business end and runs through the hole in the cork. There is a curve about 3 inches from the cork which points the crimped end down towards the container being used for the steaming

I'd say the tube is about 1/4 inch wide. Plug it into the kettle and turn on the water. Ready to use when you see steam coming out of the holes. If that cork ever falls apart, I hope I can find another like it.!!

None work as well as a good steam wand, but they do work about as well as the heat the milk and shake the hell out of it method.