Mexican Hot Chocolate, Chocolate Abuelita

Chocolate Abuelita


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.

Ingredients


1 tablet Abuelita brand table chocolate
(solid not powdered)

3 cups milk or unsweetened milk substitute such as almond milk or unsweetened 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.

More warming recipes at gabrielaskitchen.com!

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