Name: Molletes de Azucar and Chocolate de Agua
Ingredients: 2 large bolillos or French bread, sliced in half lengthwise; 2 tablespoons butter; 2 teaspoons sugar; cinnamon powder (optional); 4 cups water; 1 4-inch cinnamon stick; 1 (90-grams) Mexican chocolate tablet

Ingredients

Scale

2 large bolillos or French bread, sliced in half lengthwise
2 tablespoons butter
2 teaspoons sugar
cinnamon powder (optional)

For Chocolate de Agua

4 cups water
1 4-inch cinnamon stick
1 (90-grams) Mexican chocolate tablet

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Instructions

Preheat oven to 350° F.
On each bolillo half, spread 1/2 tablespoon butter and sprinkle with 1/2 teaspoon sugar.
Arrange on comal and bake for 12 minutes or until tops begin to brown slightly. Remove from oven, sprinkle with cinnamon (optional) let cool for 5 minutes and serve with chocolate de agua.

Chocolate de agua

Combine water, cinnamon stick and Mexican chocolate tablet in a medium saucepan and cook over medium heat. Stir until chocolate dissolves. Use molinillo (or frother) to make froth by holding between palms and rotating by rubbing palms together. Serve immediately with molletes de dulce.