Swiss Miss, Abuelita, Nestle...can you hear me?

I have my cat pajamas, my cats, my kindle, my fuzzy socks, and my smug sense of self-worth. I've had a wonderful mexican dinner at El Campesino (with Mr. Garett), and yet, something is missing. It's Hot Chocolate.

All I want is some Hot Chocolate.

With some cinnamon (muy caliente! Mexican Hot Chocolate!) or maybe some delicious marshmallows, or maybe a few crushed oreos on top of some freshly made whipped cream.

Now that I'm chocolate-less, I find that my craving for this frothy treat has increased three-fold. I want it on a boat, with a goat, on a plane, on a train, in Spain, on the great plains, with David Blane. I want it every which-way-but-loose (isn't that that Clint Eastwood movie?).

Anyway, I love Mexican Hot Chocolate. Mexicans make delicious food, they like my big butt, and they're lovers (not fighters). Use this recipe and think of me when you're having an orgasmic experience.

Mexican Hot Chocolate

(Thanks Tyler Florence at The Food Network!)

Ingredients

• 3 ounces (tablet or cone) Mexican chocolate or bittersweet chocolate
• 3 cups milk
• 2 tablespoons sugar
• Pinch salt
• Miniature marshmallows, for serving
• 6 cinnamon sticks (preferably Mexican canela), for serving

Directions

Using a sharp knife, break up the chocolate into smaller pieces. In a saucepan, combine the chopped chocolate, milk, sugar, and salt over medium-low flame. Heat and stir until the chocolate is completely melted and milk is very hot, but not boiling, about 10 minutes.

Remove from the heat and froth the chocolate milk with a mini whisk or molinillo. Divide the hot chocolate among big mugs, top each with a few marshmallows, and serve with the cinnamon sticks as stirrers