Aaaaah…autumn. It’s finally cool enough to drink hot things for breakfast. My favorite hot thing? Hot chocolate. Even better than hot chocolate? Mexican hot chocolate.
We make this every winter, sweet and cinnamony. We always use Ibarra brand chocolate, which we can find at any grocery store here in Texas (or at a Mexican grocery for those of you not in Tex-Mex country). It comes in a hexagon-shaped box, with circular chunks scored into 6 wedges each. We usually heat up our milk (skim organic for Justin, Enhanced Silk for me) in the microwave or on the stove, then stir in about 3 wedges of chocolate until melted. I’ve started chopping up the chocolate beforehand so it melts more quickly, and I use my immersion blender to make it smooth and frothy.
The other part of my favorite breakfast is toasted whole wheat baguette smeared with margarine and dipped into the hot chocolate. Justin thinks this is gross, but then again, he can’t stand any sort of soggy bread. I love it because the hot chocolate warms the bread a little, softens it a bit, melts the butter, and turns it into chocolate bread. Mmmmm….chocolate…
By the way, my chocolate is in one of the cappuccino/chocolate bowls that we bought at Cafe Pasqual’s in Santa Fe. It says “Panza llena, corazon contento,” which translates into “Full stomach, happy heart.” I think that says it all.