Ingredients: sugar (450 g), vanilla pod (one, halved), dark chocolate (350g, 70% cocoa or more, chopped), milk chocolate (125g, chopped), cocoa powder (120g), milk (1.5L), marshmallows (to taste)
The night before, pour sugar into an medium sized bowl. Open the vanilla bean with a knife, scraping the seeds into the bowl. Mix the vanilla beans with the sugar, cover the bowl and let stand overnight.
The next day, grind the chocolate in a food processor. Add the chocolate into the bowl with the sugar and vanilla beans, mix.
In a large saucepan, heat the milk until it boils. Add the chocolate, sugar and vanilla mix and beat with a molinillo or a blender until frothy.
Add marshmallows if desired. Mexican hot chocolate is usually paired with churros. Serve warm! Provecho.