Mexican Hot Chocolate

Recipe from Aimee Bent:

For 4 servings: boil 2 cups water with a cinnamon stick until only 1 cup remains. Reduce heat to medium low. Remove cinnamon stick and add 1 Abuelita chocolate Wafer (in Hispanic Isle at any grocery store) and 1/4 cup sugar. Stir in until completely dissolved. Add 4 cups whole milk and heat until desired temperature.