Mexican Hot Chocolate with Easy Cheesy Brazilian Bread Recipe

<b>Hot Chocolate Ingredients</b><br> • 3 cups of Water<br> • 2 Cinnamon sticks<br> • 1 Anise star<br> • ¼ cup Masa harina (corn meal)<br> • 2 cups of 1% Milk<br> • 4 oz. Mexican chocolate, chopped<br> • ½ cup Brown sugar, packed<br> • Pinch of nutmeg (optional) <b>Cheese Bread Ingredients</b><br> • 1 ½ cups Tapioca flour<br> • ½ Farmer's cheese (grated parmesan cheese is a good alternative)<br> • 1 Egg<br> • ⅓ cup Olive oil<br> • ⅔ cup of 1% Milk<br> • 1 tsp. Salt (optional) Makes 5 cups of hot chocolate and 20 mini cheese breads.

<b>Step 1</b> Preheat oven to 450 degrees.  In a large saucepan bring water to a boil and add cinnamon sticks and star anise. Remove from the heat, cover and let the spices steep for about 30 minutes.  

<b>Step 2</b> In the meantime, prepare Brazilian Cheesy Bread by placing all ingredients and blend for about one minute until smooth.  You may need to scrape sides and blend once again.

<b>Step 3</b> Grease mini muffin pan and pour batter to the top.

<b>Step 4</b> Bake for 15-20 minutes.

<b>Step 5</b> Let cool for one minute before transferring to a serving dish (serve warm).

<b>Step 6</b> To continue hot chocolate, remove the cinnamon sticks and star anise.  Place pot on low heat and slowly add the masa harina while whisking until well combined.

<b>Step 7</b> Add milk, chocolate, brown sugar, nutmeg and continue to whisk.

<b>Step 8</b> Bring mixture to a boil then reduce to a simmer for about 10 minutes.  Continue whisking occasionally.

<b>Step 9</b> Pour and serve immediately.

<b>Step 10</b> Float with cheesy bread.