It's Hot Chocolate Time

It is chilly enough outside (and inside at 67 degrees) now that we are in a hot chocolate mood here in Nashville. We've just gone vegan and I threw away our Swiss Miss in the great pantry clean-out, but I had several boxes of Abuelita on-hand still. It appears to be vegan and so I melted it down in a pot of soy milk. One cocoa block per four cups of "milk" makes a warm and comforting treat on a cool evening.

That wooden Mexican frothing tool (we picked ours up last Thanksgiving in Oaxaca, Mexico) makes it all the smoother and creamier, plus it's fun to use. A delicious treat that I'm sure will be a staple as the season progresses.