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.
8 responses to “My favorite breakfast”
Plugra maybe. Celle Sur Belle perhaps….
some nice cherry jam even….
I knew someone would catch that! 🙂 I use a spread with no trans fat for this kind of stuff, and plain butter for baking. It’s a spreadability issue, as well as a health issue, I guess. Do you know that I’ve never tried Plugra?!
i’ve never had mexican hot chocolate! i’ll have to check some of the latin groceries around here, but i’m not sure i’ll have any luck (asian groceries there are plenty….but latin ones are few & far between). maybe i can convince you to a swap? you can send me some mexican chocolate and i can send you a vancouver goodie bag in exchange!
Deal, kickpleat! Email me at crystalATpoco-cocoaDOTcom and we can plan it out!
Wow, sounds like a fabulous breakfast for any time of the day.
Oh dear. I had the same thought when I read “margarine” and I swear I’m not a food snob. For spreadability issues, use a vegetable peeler to shave it along the top of the stick. Or leave it out at room temperature for a bit. Or… gosh, I don’t know, but butter is better, that I do know 🙂 I’m with you on the Mexican hot chocolate for sure!
I love the Ibarra chocolate! The only real question is, why haven’t I thought of having it for breakfast? You can get it in Vancouver, by the way, at South China Seas Trading Co. on Granville Island, but I think you and Kickpleat should do your exchange anyway – so many good food things can be found in Texas!
I need to restock on my supply. Especially since it’s kinda getting cold around here in Texas. And Jojo loves her hot chocolate! (and I mean ‘SCAREY LOVES’ her chocolate!) Hey Crys! This year around the holidays I am going to attempt Bonuelos (gah, my mexican spelling sucks) and of course a nice big cup of Mexican hot cocoa!