I love Mexican hot chocolate. It was always one of my favorite things growing up. If you didn’t grow up in Southern California or another area with a large Mexican influence, you might not know what Mexican hot chocolate is, in which case, I’ll share. Mexican hot chocolate is very sweet, sugary chocolate with cinnamon, a bit of vanilla and sometimes some almonds or chili. In these parts, you can buy Mexican hot chocolate in just about any grocery story already mixed up, which makes everything a lot easier.
I saw a box of Abuelita at Costco earlier this ‘winter’ (winter is a very loose term in California) and got pretty excited. I bought it. I might have slightly overshot on this purchase. As much as I love Mexican hot chocolate, it’s not something you can have more than one mug of at a time or even every day; it’s way too rich. I realized I had to come up with other ways to use it all up.
Ps. Chocolate rice pudding is really hard to photograph/make look appetizing. Please forgive the picture.
Mexican Hot Chocolate Rice Pudding (from meals.com)
- 8 cups of milk
- 1 cup of rice
- 3 tablets of Abuelita Chocolate, chopped
- Heat milk and Abuelita chocolate in large saucepan over medium heat, stirring frequently, until Abuelita chocolate is dissolved and milk reaches a boil. Reduce heat to medium-low; add rice. Cook, stirring frequently, for 60 to 80 minutes or until rice is tender and sauce is thickened.
- Spoon into individual cups. Serve immediately.