Today we are bracing for an early winter storm that is wreaking havoc all over the province. What better way to prepare for a storm than to make some hot chocolate? Then snuggle under a quilt, watch the wild winds blow and listen to Beck’s Que Onda Guero.
“Abuelita” Mexican Chocolate Drink has been a staple in many households for over sixty years, the eponymous “little granny” peeking at you from her yellow hexagonal box next to the Bird’s Custard Powder and the Carnation evaporated milk. The little chocolate bricks wrapped in paper give off a warming waft of cinnamon when they melt.
Traditionally, Abuelita is prepared with water or skim milk. Break of a chunk of the Abuelita and drop it in the pot of milk or water, whisking until the chocolate dissolves and the drink comes to a frothy simmer. If you don’t have the traditional Mexican molinillo like the wooden hot chocolate frother pictured, a wire whisk works will do the trick. We tried it with whole milk, with unsweetened soy beverage, and water. Each had its merits; the homo milk was the most luxurious, the nuttiness of the soy milk balanced well with the cinnamon in the Abuelita, and the water was surprisingly refreshing, no less flavourful and of course lowest in caloric content. Certainly nothing to shake a Mexican hot chocolate frothing stick at.