When I was a little girl, one of my fondest memories was getting together with all of my aunts, uncles, and cousins and enjoying my great-grandmother’s Mexican hot chocolate. I remember watching her by the stove, a wooden spoon in hand, stirring the bits of chocolate in the stock pot. The smell of cinnamon and cocoa would fill the air as we eagerly awaited that first sip of pure bliss.
Years after my great-grandmother passed away, I asked my mom what it was that made her hot chocolate so special. None of the store brands ever came close to her chocolate and many of the popular ones were often “flavored,” lacking the pure, unadulterated taste of cocoa.
My mother told me that she had used Popular Mexican Chocolate bars, but unfortunately, the brand had changed their original recipe and had begun to add soy lecithin to their bars. Yuck!
I searched for a purer Mexican chocolate instead and found Taza Chocolate Discs at my local health-food store. I chose “Cinnamon” for my recipe, which includes only three simple ingredients: organic Dominican cacao, organic raw cane sugar, and cinnamon. The chocolate is stone ground twice according to Mexican traditions, which gives the chocolate a “rustic, gritty texture.”
Although my great-grandmother’s original recipe used pure whole milk, I decided to make mine with a dairy-free milk because of my food intolerances. I found, however, that the chocolate flavors still blended well, and the hot chocolate was just as creamy and flavorful as I remembered. (If you can tolerate milk, you can also substitute raw, whole milk in this recipe for an even healthier treat.) I also decided to add a touch of cinnamon and egg nog for an even sweeter sip of comfort.
From our family tradition to yours, here’s my great-grandmother’s hot chocolate recipe with a touch of joy.
- 5½ c dairy-free or raw, whole milk
- ½ c dairy-free or regular egg nog
- 1 tsp cinnamon
- 2 Taza Chocolate Mexicano Discs in Cinnamon (one package)
- Marshmallows (optional)
- Pour the milk into a sauce pan and heat on medium-low to medium heat until hot (not boiling).
- Add the Taza Chocolate Discs, cinnamon, and egg nog.
- Stir frequently with a wooden spoon until the chocolate melts and blends with the milk.
- Serve warm and top with marshmallows.
Linking Up at: Baking in Pyjamas, A Peek Into My Paradise, My Joy Filled Life, Moms the Word, World for Learning, Flour Me with Love, Mom Favorites, Simple Sherryl, Full Time Mama, Pint-Sized Baker, Our 4 Kiddos