SUNNYSIDE -- The hot chocolate is tucked so far down at the bottom of the menu of De Mole in Sunnsyide that the first-timer might overlook it. An unfortunate mistake, says chef and owner Ramiro Mendez, formerly of Tribeca’s nouveau-Latin hotspot El Teddy’s. Even in the dog days of summer, Mendez says die-hard customers won’t walk away without a cup of De Mole’s silky chocolate brew. “Last night we had a party of five. They all ate a big dinner, but every one of them finished with hot chocolate.”

Considering the degree of loyalty customers have for this drink, you’d imagine De Mole’s hot chocolate recipe would be closely guarded, elusive and complex. Not so. Using two ingredients found at any grocer with a respectable Latin section, Mendez says anyone can replicate his comforting concoction at home.

Begin with whole milk. In his native Puebla, Mendez says hot chocolate was often made with water, but only because milk wasn't as readily available. Now, he can’t fathom why you’d use anything but whole milk in hot chocolate. The second ingredient is Mexican chocolate, but not just any kind. Mendez swears by Abuelita, a brand of sweet chocolate disks made by Nestle that's been the chocolate of choice with Mexicans for well over 50 years. He says Abuelita has hints of cinnamon that don’t overpower, just the right degree of sweetness, and it makes a richer, thicker hot chocolate than Ibarra (the biggest competitor). Not to mention the pleasure Mendez gets from the smiling grandmother on the package.

“The woman on the Abuelita package is an old Mexican actress named Sara García,” he says. “Before we had television, people would go see movies in the town square; she was someone we all knew and loved. Sara García has been dead now for many years, but Mexican people still trust her face.”

1 3.5-oz. disk of Abuelita chocolate, broken into 4 pieces
2 1/2 cups whole milk
Freshly baked white bread (optional)

In a medium-sized saucepan over medium heat, warm the milk. Add the chocolate pieces one by one, stirring to melt. Cook, whisking constantly, for 2 minutes, or until the mixture thickens and a froth is formed. Pour into two large mugs. Serve with unsweetened white bread of choice (Mendez suggests Portugese rolls) for dunking.

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