>bunch of individually wrapped
>chocolate wafers inside that had little triangle shaped sections that
>you can break apart.
>On the box was instructions how to make chocolate milk, and the
>ingredients included Cinnamon.

Yes, that's real Mexican chocolate; I think I remember Ibarra as the most
popular brand.

Prepare by dissolving a wedge in hot milk (in a saucepan over a flame), and
once it's about to boil, remove it from heat and foam it CAREFULLY* in a
blender, unless you've got a chocolate stirrer.

I, personally, find Mexican chocolate too sweet and bland; it is not all that
chocolatey, in part because the cinnamon interferes with the effect of
chocolate.

My formula is still heating milk in a saucepan, pouring in a good ration of
Hershey's unsweetened, a small amount of granulated sugar, removing it before
it boils, foaming it in the blender (careful not to scald yourself), and
pouring it into a mug into which you have dribbled a few drops of vanilla
extract.

Leave it a little bitter; much more exciting that way.

Neil

*I said CAREFULLY