My daughter-in-law makes the most delicious Mexican hot chocolate. It’s easy to make. I ‘ve always made hot cocoa, which is not the same as hot chocolate. They look the same in the cup, but hot cocoa is made with powdered unsweetened cocoa and sugar  while  hot chocolate is made with solid chocolate. When it’s Mexican chocolate it has sugar and cinnamon in the chocolate, which is shaped into a bar.
I like to use light vanilla soy milk, but you can use cow milk too. Soy does have some advantages — nutrients, isoflavones, antioxidants and it has more body than low-fat milk. It is not watery, it’s more like whole milk but with less calories and fat.(70 calories in a cup)

So let me tell you about the Mexican chocolate. It is a dark sweet chocolate with sugar and cinnamon in it that comes in a bar. You can buy it in many grocery stores. We have two brands around here: Ibarra and Nestle’s Abuelita. They look the same and come in similar packaging. You may find them in the section with other Mexican canned or packaged goods.
It looks like this when you open the box:

Unwrap the chocolate and you will see that it is scored into sections. Depending on how much chocolate you want, use two sections of chocolate for 8 oz. of milk.

When you break it up you’ll see the granulated sugar. By the way, it’s hard to break; use a big knife or a hammer. I use one of those meat tenderizer hammers.

Pour the milk into a saucepan, add the chocolate and stir over medium heat until it is melted and chocolatey good. You will have to experiment to see how much chocolate you like. We have a Cocomotion which is an electric mixer, so I don’t have to stir at all — I just throw it all together and turn it on and in minutes I have hot chocolate. But a pan works fine.

At first it looks like this, but all the chocolate will melt:

Sometimes, I like to use just a small spritz of light whip cream on the top, but always I sprinkle a little more cinnamon on the top, and the crumbs of chocolate left in the wrapper.

If you want a darker chocolate, add another wedge or any solid dark chocolate or semi sweet chocolate chips.

Also, the only difference in light soy milk and regular soy milk is the type of sweetener in it. Light has a substitute sweetener, regular has cane sugar.