Mexican Hot Chocolate
Mexican Hot Chocolate is one of the first recipes I ever saved. It was in a children’s cookbook I had when I was about 8 years old, and I thought it was the greatest thing since sliced bread.
Now I know better; the recipe I saved wasn’t nearly as good as the real thing!
This is extremely simple to make – just combine milk and the Mexican chocolate in a saucepan and heat until chocolate is completely melted, it’s combined, and the milk is steaming.
The trick is to get the right chocolate. The recipe describes the chocolate as “Mexican chocolate disc” but according to my Hispanic co-worker this is misleading. All I did was search “Mexican chocolate disc” in amazon and google, and it was returning incorrect results. According to my co-worker, the discs you want to use are specifically made with the purpose of hot chocolate, and the best two brands to get are “Cafe Abuelita” and “Ibarra.” I went to a Hispanic grocery store and was only able to find Ibarra there; it was among the other hot chocolate mixes next to the tea and coffee.
Delicious! It has a little bit of a cinnamon flavor to it, and the drink is nice and thick yet at the same time it’s not overwhelmingly chocolatey.
All you need to do is melt it all together over the stove. Just make sure you keep stirring to prevent the milk from burning.
You just need milk and the Mexican hot chocolate discs!