Notes: I used La Frontera chocolate, although Ibarra is another frequently used Mexican-style chocolate. Taza, an American bean-to-bar chocolate maker, has a line of stone-ground Mexican chocolates as well.
I made this with whole milk but I’m certain a nut or soy milk would work fine. I have not made it with lowfat milk but have seen recipes that use milk and water, so it would likely work. If you do experiment, or have your own versions, please feel free to share the results in the comments.