I was sent a sample of Taza’s Cinnamon Chocolate Mexicano. It’s a stone ground and organic chocolate disc that is just one of the many Mexican chocolate products that the artisanal company creates.

1. Grate the chocolate (or get your 7-year-old to do it for you!)
2. Heat 6 to 8 ounces of water until just before boiling.
3. Whisk the grated chocolate into the water – add any additions like rum, bourbon or vanilla. (I chose to try it without additions).
4. Pour into a mug and whisk or whip until airy and frothy – about 2 minutes.

This isn’t the type of hot chocolate I would serve a crowd after building snowmen or sledding. It is the type of hot chocolate I would serve guests after dinner. It’s different, takes a little getting used to, but it’s good.

The package I was sent that included two discs that were approximately 1.3 oz each retails for $4.50 on Taza’s website. I’ll be working on a stocking stuffer list for the sustainable foodie in a couple weeks. You can expect to see this chocolate on it.