It’s raining in Los Angeles!

With the rain drops falling softly outdoors and the headlights of cars swishing by, I whipped up this hot concoction for a cozy night.  Here is the recipe:

EATS: Rainy Night Mexican Hot Chocolate

Makes 2 serving

 Ingredients:

•  4 cups almond milk.  I prefer Califia almond milk for its simple goodness
  
•  1 tablet of Abuelita Mexican chocolate
  
•  2 cinnamon sticks
  

 Steps:

•  Pour4 cups of almond milk in a small saucepan over medium-low heat
• Break the tablet of Abuelita Mexican Chocolate into pieces and place in the suacepan.  Some might start with 2 tablespoons of milk and melt the hot chocolate first before pouring in the rest of the milk.  I found that having all the ingredients in the saucepan together right from the start cuts down the two-step pouring steps and is just more straightforward.  One just have to be mindful about stirring the tablet more frequently
  
• Stirring frequently until tablet melts.  Takes about a minute.
  
• Let simmer for a minute
• Divide this divine ambrosia into two cups
• Add cinnamon sticks to each cup

Voila!  It takes less than 10 minutes to prepare this delicious divine ambrosia.  You can add a pinch of sea salt, a drop of vanilla extract, mint with a shot of Bourbon, toasted shredded coconut, and of course marshmallow, if you like.  The possibilites are endless!

Hope you find this recipe useful!  Enjoy!