Jenny’s Mexican Hot Chocolate

When I was a kid, my father would frequently visit Reynosa and Progreso, México for his haircuts and shoe shines. When he came home he usually brought us some gifts from the Mexican border towns which included bricks of chocolate.

The first time I saw that package of Mexican chocolate sitting in our refrigerator I ripped it open and broke off a piece to eat. That chocolate was definitely not like any chocolate I had even tasted before. It was rich, intense and spicy. It tasted a bit like coffee grounds and cinnamon.

My father told me that the chocolate wasn’t used for eating. The chocolate he bought in México was for drinking and he proved it. He made a pot of Mexican hot chocolate and it was delicious, fragrant and creamy. It didn’t even need any marshmallows!

• ½ Bar Abuelita chocolate
• 4 Cups hot milk
• Sugar, to taste
• 4 Cinnamon sticks, for garnish, optional

Simply mix chocolate with hot milk and sugar, to taste. Add one cinnamon stick per cup if using. Serve hot!