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Everyone loves Hot Chocolate, and this Mexican version, almost like spicy liquid chocolate custard, rises above the ordinary cocoa more familiar to Americans. Serve this frothy treat with cinnamon stick stirrers instead of marshmallows along with Mexican Wedding Cookies. If you have a chocolate pot or even an earthenware teapot, now is the time to use it.
Recipe included in: A Calendar of Tea Parties, October: A Tea to Honor Our Ancestors (Dia de los Muertos)
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