Hot chocolate has been prepared for millennia in the Oaxaca region of Mexico. There it’s generally made more with water than milk, then fragranced with cinnamon, although you can still use the more traditional sapote or chile.
Pour the water into a pot and add the spice of your choice.
Bring to a boil.
Ground the chocolate at add it to the pot with the ground almonds. Add some sugar, to taste, if there isn’t any in the chocolate.
Stir with a spoon until the chocolate melts.
Continue simmering over low heat to meld the flavours, another 2-3 minutes.
Whip with a whisk or stick blender until it is foamy.
Pour into cups and garnish with the spice of your choice.