1 disc of Ibarra chocolate (see note)
Warm the milk and chocolate in a saucepan, whisking with a molinillo or whisk until the chocolate is melted and the mixture begins to boil. Remove from the heat and continue whisking until frothy. Serve immediately in demitasse glass: 5 parts hot chocolate to 1 part tequila blanco. Finish with a dollop of whipped cream.
Note: Ibarra chocolate is a Mexican chocolate laced with cinnamon. Go to www.gourmetsleuth.com to order, or substitute 3 3/4 ounces dark chocolate and 1/2 teaspoon cinnamon. A molinillo is a Mexican chocolate whisk.