Mexican Hot Chocolate, An Abuelita Treat
It’s 38 degrees out, but it feels like 28. Last week’s snow is this week’s sleet. So why not indulge in a Mexican hot chocolate treat? (I swear the rhyme was an accident…)
It’s the best way I know to beat the rainy Tuesday blues. So whip out your molinillo, if you have one, a whisk works just as well if you don’t, and make yourself some chocolate!
P.S. I’m still working on my Albondigas recipe, so far I’ve made 3 batches, much to Alex’s liking! The last batch will be on the stove tonight so I’ll share my final recipe with you soon! Thanks to all of you who provided suggestions.
Creamy, rich hot chocolate infused with a hint of Mexican cinnamon, laced with vanilla and topped with whipped cream, toasted almonds and a dust of cinnamon. Since Mexican table chocolate, such as Ibarra or Moctezuma, is already sweetened there is no need to add sugar to the mix. This recipe serves 2.
1 tablet Abuelita brand table chocolate
3 cups milk or unsweetened milk substitute such as almond milk or unsweatened soy milk
1/4 teaspoon vanilla extract
whipped cream (homemade or Reddi-wip)
1 teaspoon roasted, unsalted almonds finely chopped (optional)
a dash of cinnamon
In a heavy bottom pan bring milk or milk substitute to a boil. Quickly reduce to a simmer, add the vanilla and chocolate, stirring constantly so the chocolate does not burn. Once chocolate is incorporated whisk with a molinillo or whisk until frothy. Serve in two mugs and top with whipped cream, almonds and a dash of cinnamon.