Place a medium stockpot over med-high heat, add four cups of half and half, a half tablet of ABUELITA™ Chocolate or your favorite Mexican chocolate, half-cup of milk chocolate chips, a pinch of cinnamon, add sugar to taste.

Stir the mixture using a wire whisk until the chocolates and sugar dissolve.

Pour the hot chocolate mixture into serving cups, top with meringue and chopped toffee pieces.

Toast the meringue with a pastry torch.

Serve.