The export of chocolate to Europe and the passing of centuries transformed “hot chocolate” into a milk-derived sweet drink, typically served warm. However, in Indigenous communities in Mexico, it is still predominantly prepared using only water.
My recipe calls for water with the addition of half a cup of milk to give the chocolate a bit more body. Along with this, I include plenty of fragrant spices and a hint of heat to elevate the flavor.
To prepare, use a molinillo or a wire whisk to break down the chocolate pieces. Add the cardamom as the mixture simmers. If the cinnamon breaks down during the process, that’s perfectly fine—it will still impart its wonderful flavor.
https://www.latimes.com/recipe/spiced-mexican-hot-chocolate