Mexican Hot Chocolate

It’s another snow day in Seattle.
This is a Mexican Hot Chocolate kind of a day.
(a favorite to warm the hearts of friends and loved ones)

I think these hard blocks of grainy chocolate intimidate people…but don’t let it.
This rich and cinnamon-y hot chocolate is super simple to make.


2 packages or blocks of Ibarra (Abuelita)
1.5 quarts of non-fat milk
Chop up the blocks of chocolate, melt the chocolate over medium heat stirring often.
It will not melt down like a typical chocolate chip, it will be very grainy, not smooth.
Set chocolate aside.
Warm up a little of the milk (1/2 quart) and add the melted glob of chocolate.
Once this is all incorporated you can add the rest of the milk.
Warm the hot chocolate slowly and don’t let it boil, be sure to keep stirring.
Add ( heart shaped) marshmallows…enjoy. So luscious and delicious.



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